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Leek Croquettes

Petite fried croquettes, commonly known as keftedes, stand as a beloved delicacy in Sephardic Jewish culinary traditions. These particular leek fritters deliver a delicious combination of rich minced beef with the gentle, slightly sweet taste of leeks, making them utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks properly and cut away the base and the bulk of the green tops. Cut in half lengthways then into half-inch slices. Transfer in a deep pan and submerge with water, then heat over a moderate heat for about 20 mins or until cooked through.

Remove the water from the cooked leeks and place in a mixing bowl with the beef, eggs, crumbs, chopped dill, flat-leaf parsley and spice and spice well with seasoning. Mix well using your hands then mold a couple of scoops into a patty, pressing a bit. Put on a plate and continue for the rest of the ingredients.

Warm oil in a pan to a depth of about 2cm over a medium heat. When the olive oil is sizzling, cook the patties in batches until crispy on both sides. (Avoid overcrowding the frying pan as this drops the temperature of the cooking oil.) Transfer the finished fritters to a dish covered with absorbent paper and permit to drain.

Present with fresh lemon.

Spinach Patties

These amazing spinach and cheese fritters are a true treat. The crispy crust gives way to a soft filling. The fresh spinach adds a fresh, moderately green taste, while the dairy offers a rich, umami smoothness. It's possible to replace the cheesy element with boiled, mashed potato if you wish.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Cooking oil for frying (or use vegetable oil)
• Lemon wedges, to accompany

If using leafy greens, clean it carefully, getting rid of any hard stems, and coarsely chop it into large chunks. Transfer in a large saucepan with a bit of liquid over a medium flame. Once cooked, strain in a colander for about 15 mins, then press out any excess liquid and put aside.

If using defrosted spinach, thoroughly press out excess liquid.

Warm the olive oil in a skillet over a medium heat and fry the chopped onion and garlic until softened, about 4 minutes. Remove from the heat.

Combine the cooked spinach, cooked onion and sauteed garlic, hard cheese, ricotta, nutmeg, sweet paprika, breading and eggs in a container and flavor with pepper and salt. Stir well until combined. If the mixture appears too soft, add some additional breadcrumbs.

Using your hands, mold the preparation into oval shapes a bit bigger than a nut but smaller than an chicken egg, and put them on a baking sheet lined with baking paper. Cover and chill for at least 60 minutes.

In a big skillet over moderate heat, warm oil to a level of about 1 centimeter. Brown the fritters a small batch for 2–3 minutes on both sides, turning so they are golden brown completely, then put on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

With their crispy exterior and moist center, these fritters are not only flavorful but also a extremely nutritious appetizer or dish.

Yields 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Creamy yogurt and lemon slices, to accompany

Add the dry lentils in a pot and cover with plenty of fresh water. Boil over a medium heat for about twenty minutes or until nearly done, pouring more water to ensure the pulses submerged if needed.

Mix in the bulgur wheat and keep cooking until softened. Strain the mixture well and set aside in a bowl.

Warm 50% of the