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Leek Patties

Petite crispy croquettes, commonly called keftedes, stand as a treasured delicacy in Sephardic Jewish cooking. These particular leek croquettes deliver a flavorful combination of savory ground beef with the subtle, sweetly mild essence of tender leeks, and they are absolutely addictive.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the leeks well and cut away the root ends and the majority of the green tops. Cut in half longways then into 1.5-centimeter pieces. Put in a deep frying pan and submerge with cold water, then simmer over a moderate heat for about 20 minutes or until tender.

Remove the water from the leeks and put in a mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, parsley and spice and season liberally with pepper and salt. Stir well using your fingers then mold a few spoonfuls into a patty, shaping a little. Put on a tray and repeat for the rest of the ingredients.

Warm olive oil in a frying pan to a level of about 2cm over a moderate heat. When the heated oil is ready, brown the patties in small groups until golden on both sides. (Do not fill the skillet as this drops the temperature of the oil.) Take out the finished fritters to a tray topped with kitchen paper and let to cool.

Serve with fresh lemon.

Keftes de Espinacha

These spinach and cheese fritters are a true pleasure. The golden outside opens up to a smooth interior. The fresh spinach adds a fresh, somewhat earthy note, while the dairy provides a savory, savory richness. It's possible to replace the cheese with steamed, crushed potato if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 eggs
• Cooking oil for frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

If using leafy greens, clean it well, removing any tough stems, and coarsely chop it into sizable portions. Put in a deep pan with a bit of hot water over a medium heat. Once wilted, strain in a colander for about a quarter hour, then squeeze out any excess liquid and set aside.

When working with previously frozen spinach, thoroughly remove excess liquid.

Heat the olive oil in a frying pan over a moderate heat and fry the diced onion and minced garlic until translucent, about 4 minutes. Turn off the stove.

Place the wilted spinach, sauteed onion and garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and flavor with seasoning. Mix well until incorporated. If the preparation seems too wet, add some additional breadcrumbs.

Using your hands, mold the mixture into elongated patties slightly larger than a nut but less bulky than an egg, and put them on a plate topped with baking paper. Wrap and cool for at least 60 minutes.

In a big skillet over medium flame, warm cooking oil to a level of about 1 centimeter. Cook the patties a few at a time for two to three minutes on both sides, flipping so they are crispy completely, then place on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and soft inside, these croquettes are not only tasty but also a wonderfully nutritious appetizer or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to garnish

Place the brown lentils in a saucepan and fill with plenty of fresh water. Simmer over a medium flame for about twenty minutes or until nearly done, pouring more water to maintain the legumes covered if needed.

Add the cracked wheat and proceed cooking until fully cooked. Strain the lentils and burghul thoroughly and set aside in a bowl.

Preheat half of the