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Leek Croquettes

Petite pan-fried fritters, commonly called keftedes, are a cherished speciality in Sephardic Jewish cuisine. These particular leek patties offer a flavorful blend of hearty ground beef with the gentle, mildly sweet flavour of tender leeks, and they are utterly addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the green leeks properly and cut away the root ends and the majority of the dark green parts. Slice lengthwise lengthways then into 1.5cm pieces. Transfer in a deep frying pan and submerge with water, then simmer over a medium heat for about 20 minutes or until cooked through.

Strain the leeks and transfer in a mixing bowl with the beef, eggs, matzo meal, fresh dill, chopped parsley and paprika and season liberally with pepper and salt. Stir completely using your hands then shape a few tablespoonfuls into a patty, flattening a little. Put on a tray and repeat for the rest of the mixture.

Warm oil in a pan to a level of about ¾ inch over a medium flame. When the olive oil is hot, fry the croquettes in small groups until golden brown on all sides. (Avoid overcrowding the skillet as this lowers the oil temperature of the oil.) Remove the ready croquettes to a dish covered with paper towel and permit to drain.

Serve with lemon wedges.

Spinach Croquettes

These delightful spinach and cheese croquettes are a true treat. The crispy exterior opens up to a smooth interior. The fresh spinach adds a fresh, moderately natural note, while the cheese offers a savory, umami richness. You can substitute the dairy cheese with boiled, mashed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), plus extra if necessary
• 3 eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Fresh lemon, to garnish

When using raw spinach, clean it thoroughly, discarding any tough stems, and roughly chop it into large chunks. Place in a big pot with a small amount hot water over a moderate heat. Once wilted, drain in a strainer for about a quarter hour, then press out any excess liquid and put aside.

For thawed frozen spinach, completely squeeze out excess liquid.

Preheat the oil in a pan over a medium flame and cook the diced onion and minced garlic until softened, about four minutes. Take off the stove.

Put the prepared spinach, sauteed onion and garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breading and eggs in a big mixing bowl and spice with pepper and salt. Mix thoroughly until combined. If the dough appears too soft, mix in some extra breading.

Using your hands, shape the dough into oval shapes a bit bigger than a nut but more compact than an egg, and set them on a baking sheet covered with wax paper. Cover and chill for at least one hour.

In a large frying pan over medium heat, warm oil to a level of about half an inch. Cook the croquettes a few at a time for two to three minutes each side, turning so they are golden all over, then transfer on paper towel.

Offer with lemon wedges.

Kroketes Fakes

With their crispy exterior and moist center, these fritters are not only tasty but also a highly wholesome bite or dish.

Produces 12

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

Add the brown lentils in a pan and cover with enough water. Boil over a medium flame for about 20 minutes or until nearly done, pouring additional water to maintain the legumes submerged if required.

Add the cracked wheat and continue cooking until tender. Drain the lentils and burghul well and reserve in a container.

Warm 50% of the