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Leek Croquettes

Petite fried croquettes, commonly called keftedes, stand as a cherished delicacy in Sephardic cuisine. These leek fritters deliver a delicious combination of rich beef with the subtle, sweetly mild taste of leeks, making them truly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon wedges, to garnish

Thoroughly wash the leeks well and cut away the roots and the bulk of the dark green parts. Cut into halves longways then into 1.5-centimeter slices. Place in a deep pan and fill with cold water, then simmer over a medium heat for about 20 minutes or until softened.

Strain the cooked leeks and place in a big bowl with the beef, beaten eggs, breadcrumbs, dill, chopped parsley and sweet paprika and flavor well with seasoning. Mix thoroughly using your fingers then shape a few tablespoonfuls into a patty, pressing a bit. Put on a plate and continue for the rest of the mixture.

Warm cooking oil in a frying pan to a level of about ¾ inch over a medium flame. When the olive oil is ready, fry the croquettes in small batches until crispy on all sides. (Do not fill the skillet as this drops the heat of the oil.) Remove the finished fritters to a dish topped with paper towel and let to rest.

Serve with fresh lemon.

Spinach Patties

These cheesy spinach croquettes are a true delight. The golden crust gives way to a soft interior. The leafy spinach imparts a bright, moderately green note, while the dairy offers a deep, savory richness. Feel free to swap the cheesy element with cooked, mashed spuds if you prefer.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if required
• 3 large eggs
• Oil for frying (or use neutral oil)
• Lemon wedges, to accompany

When using raw spinach, wash it carefully, discarding any tough stems, and cut into it into big pieces. Place in a large saucepan with a little water over a moderate heat. Once cooked, strain in a strainer for about 15 minutes, then squeeze out any remaining moisture and put aside.

For thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Warm the olive oil in a pan over a medium flame and cook the onion and minced garlic until tender, about four minutes. Take off the heat.

Combine the wilted spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Mix completely until blended. If the dough looks too soft, incorporate some additional crumbs.

By hand, form the preparation into elongated patties slightly larger than a walnut but smaller than an chicken egg, and put them on a plate lined with wax paper. Seal and cool for at least one hour.

In a wide pan over medium heat, heat cooking oil to a depth of about 1 centimeter. Brown the croquettes a small batch for 2–3 minutes on both sides, rotating so they are golden completely, then put on absorbent paper.

Offer with lemon slices.

Lentil Patties

Boasting a golden crust and tender interior, these fritters are not only tasty but also a highly nutritious bite or dish.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and lemon slices, to serve

Place the brown lentils in a pan and submerge with ample cold water. Simmer over a medium heat for about 20 minutes or until partially softened, pouring additional water to ensure the pulses covered if required.

Add the cracked wheat and keep cooking until softened. Remove the water from the mixture well and put aside in a container.

Warm 50% of the