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Leek Croquettes

Small pan-fried croquettes, often known as keftedes, stand as a cherished delicacy in Sephardic cuisine. These particular leek fritters deliver a delicious fusion of rich ground beef with the gentle, mildly sweet taste of fresh leeks, and they are utterly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks properly and cut away the roots and most of the green tops. Chop lengthwise along the length then into half-inch rounds. Place in a deep pan and cover with cold water, then simmer over a medium flame for about twenty minutes or until tender.

Drain the softened leeks and put in a large mixing bowl with the ground beef, eggs, matzo meal, dill, parsley and spice and flavor liberally with seasoning. Combine completely using your fingers then form a several tablespoonfuls into a croquette, flattening a bit. Put on a plate and continue for the balance of the preparation.

Preheat cooking oil in a skillet to a depth of about 2cm over a medium flame. When the oil is hot, fry the croquettes in batches until golden brown on each side. (Do not fill the skillet as this reduces the oil temperature of the cooking oil.) Remove the finished fritters to a dish covered with kitchen paper and let to rest.

Serve with lemon wedges.

Spinach Patties

These delightful spinach with cheese fritters are a genuine delight. The crispy crust gives way to a soft filling. The fresh spinach imparts a fresh, moderately green note, while the grated cheese gives a rich, umami richness. Feel free to swap the cheese with boiled, crushed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed overnight in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Fresh lemon, to garnish

If using fresh spinach, clean it well, discarding any hard stems, and cut into it into sizable portions. Transfer in a deep pan with a small amount liquid over a medium heat. Once cooked, strain in a strainer for about 15 minutes, then remove any excess liquid and put aside.

When working with previously frozen spinach, thoroughly squeeze out unwanted moisture.

Preheat the cooking oil in a pan over a moderate heat and cook the diced onion and garlic until tender, about four minutes. Remove from the stove.

Combine the cooked spinach, fried onion and garlic, kefalotyri, soft cheese, spice, paprika, dry crumbs and eggs in a container and spice with salt and pepper. Mix completely until blended. If the mixture appears too soft, mix in some additional crumbs.

With your fingers, form the dough into elongated patties slightly larger than a walnut but less bulky than an chicken egg, and put them on a baking sheet lined with baking paper. Seal and chill for at least one hour.

In a large frying pan over medium heat, preheat cooking oil to a level of about 1 centimeter. Fry the croquettes a handful for two to three minutes on both sides, rotating so they are golden brown completely, then put on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and moist center, these croquettes are not only delicious but also a highly healthy appetizer or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to garnish

Add the brown lentils in a pot and fill with ample fresh water. Cook over a medium heat for about twenty minutes or until nearly done, including extra liquid to keep the lentils immersed if required.

Mix in the bulgur wheat and keep cooking until fully cooked. Strain the lentils and burghul completely and reserve in a container.

Preheat 50% of the