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Leek Croquettes

Bite-sized fried patties, commonly referred to as keftedes, represent a beloved delicacy in Sephardic Jewish cooking. These particular leek fritters offer a delicious combination of rich beef with the gentle, sweetly mild essence of tender leeks, making them utterly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to serve

Wash the green leeks carefully and cut away the root ends and the majority of the dark green parts. Cut in half longways then into 1.5cm rounds. Transfer in a deep frying pan and fill with cold water, then cook over a medium flame for about 20 mins or until softened.

Remove the water from the softened leeks and put in a mixing bowl with the beef, beaten eggs, matzo meal, dill, chopped parsley and sweet paprika and spice generously with salt and pepper. Stir completely using your palms then form a several spoonfuls into a croquette, flattening a slightly. Set on a tray and proceed for the balance of the ingredients.

Preheat cooking oil in a pan to a level of about ¾ inch over a medium heat. When the oil is ready, brown the fritters in small batches until golden on each side. (Do not fill the pan as this drops the heat of the oil.) Take out the ready patties to a dish topped with paper towel and permit to drain.

Offer with fresh lemon.

Spinach Patties

These spinach and cheese croquettes are a real treat. The crispy outside reveals a soft center. The leafy spinach imparts a fresh, somewhat earthy flavor, while the grated cheese provides a rich, umami creaminess. You can substitute the cheese with steamed, pureed potato if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, defrosted overnight in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Olive oil for frying (or vegetable oil)
• Fresh lemon, to serve

For raw spinach, rinse it well, removing any tough stems, and roughly chop it into large chunks. Transfer in a large saucepan with a little liquid over a medium heat. Once wilted, drain in a sieve for about 15 mins, then squeeze out any remaining moisture and reserve.

If using previously frozen spinach, carefully squeeze out extra water.

Warm the cooking oil in a frying pan over a medium heat and fry the chopped onion and minced garlic until softened, about four minutes. Take off the stove.

Put the wilted spinach, sauteed onion and garlic, kefalotyri, ricotta, nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and season with seasoning. Mix completely until blended. If the preparation appears too wet, add some extra crumbs.

By hand, shape the mixture into elongated patties somewhat larger than a walnut shell but less bulky than an large egg, and place them on a plate lined with parchment paper. Seal and chill for at least 60 minutes.

In a wide pan over moderate heat, warm oil to a level of about 1cm. Fry the croquettes a few at a time for 2–3 minutes each side, flipping so they are golden brown all over, then place on absorbent paper.

Present with fresh lemon.

Kroketes Fakes

With their golden crust and tender interior, these fritters are not only delicious but also a extremely wholesome snack or meal.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and lemon wedges, to garnish

Add the dry lentils in a pot and cover with enough cold water. Simmer over a medium heat for about twenty minutes or until almost cooked, including additional water to maintain the legumes immersed if needed.

Add the bulgur wheat and continue cooking until fully cooked. Drain the mixture well and set aside in a bowl.

Preheat 50% of the