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Leek Croquettes

Petite fried patties, typically referred to as keftedes, stand as a beloved signature dish in Sephardic cooking. These particular leek patties deliver a tasty fusion of savory beef with the subtle, slightly sweet flavour of tender leeks, making them absolutely crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon wedges, to garnish

Wash the leeks well and trim off the base and the majority of the dark green parts. Slice into halves longways then into half-inch rounds. Place in a deep pan and cover with fresh water, then cook over a moderate heat for about 20 mins or until tender.

Strain the cooked leeks and transfer in a large mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, chopped parsley and spice and spice liberally with salt and pepper. Stir completely using your palms then mold a few scoops into a ball, shaping a slightly. Place on a tray and continue for the remaining of the preparation.

Heat oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the heated oil is hot, brown the croquettes in batches until golden brown on all sides. (Avoid overcrowding the frying pan as this reduces the oil temperature of the cooking oil.) Remove the cooked croquettes to a dish topped with paper towel and let to cool.

Present with fresh lemon.

Spinach Patties

These delightful spinach with cheese fritters are a true delight. The golden crust gives way to a creamy interior. The spinach adds a vibrant, slightly green flavor, while the dairy offers a savory, flavorful creaminess. Feel free to swap the cheesy element with boiled, pureed potato if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Cooking oil for pan-frying (or vegetable oil)
• Fresh lemon, to serve

For fresh spinach, clean it thoroughly, removing any tough stems, and cut into it into sizable portions. Put in a large saucepan with a small amount water over a medium flame. Once cooked, strain in a strainer for about a quarter hour, then press out any extra water and put aside.

If using thawed frozen spinach, thoroughly remove extra water.

Heat the oil in a skillet over a moderate heat and cook the onion and garlic until translucent, about a few minutes. Remove from the flame.

Put the wilted spinach, sauteed onion and garlic, kefalotyri, creamy cheese, spice, paprika, breading and eggs in a large bowl and season with pepper and salt. Stir thoroughly until incorporated. If the preparation seems too soft, mix in some extra crumbs.

By hand, form the preparation into elongated patties somewhat larger than a nut but smaller than an chicken egg, and place them on a baking sheet topped with baking paper. Cover and refrigerate for at least 1 hour.

In a wide pan over medium heat, warm cooking oil to a level of about 1cm. Fry the croquettes a few at a time for 2–3 minutes per side, flipping so they are golden completely, then transfer on paper towel.

Serve with lemon wedges.

Kroketes Fakes

With their crunchy outside and soft inside, these croquettes are not only delicious but also a highly wholesome appetizer or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to serve

Place the dry lentils in a saucepan and submerge with enough fresh water. Cook over a moderate heat for about 20 minutes or until nearly done, including more water to maintain the legumes covered if necessary.

Add the burghul and proceed cooking until softened. Strain the ingredients well and reserve in a container.

Warm a portion of the