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Leek Croquettes

Small fried fritters, often referred to as keftedes, represent a beloved delicacy in Sephardic culinary traditions. These wonderful leek patties deliver a delicious blend of savory beef with the delicate, mildly sweet taste of leeks, making them truly irresistible.

Produces 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Wash the leeks well and cut away the roots and the bulk of the green stalk. Cut lengthwise lengthways then into 1.5-centimeter rounds. Put in a deep pan and fill with water, then heat over a medium flame for about twenty minutes or until tender.

Remove the water from the cooked leeks and transfer in a mixing bowl with the ground beef, beaten eggs, crumbs, dill, chopped parsley and spice and flavor generously with seasoning. Mix well using your hands then form a few tablespoonfuls into a ball, pressing a bit. Put on a tray and proceed for the rest of the mixture.

Warm oil in a frying pan to a amount of about 2cm over a moderate heat. When the olive oil is sizzling, brown the patties in small groups until golden on all sides. (Avoid overcrowding the skillet as this reduces the heat of the cooking oil.) Remove the cooked patties to a dish topped with kitchen paper and allow to drain.

Serve with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese fritters are a true delight. The crispy exterior reveals a soft center. The spinach adds a vibrant, moderately earthy note, while the cheese provides a savory, umami creaminess. Feel free to swap the cheese with steamed, mashed spuds if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to serve

If using leafy greens, wash it well, getting rid of any hard stems, and coarsely chop it into large chunks. Transfer in a deep pan with a bit of liquid over a moderate heat. Once cooked, remove in a colander for about 15 minutes, then squeeze out any remaining moisture and set aside.

For defrosted spinach, completely press out excess liquid.

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

Put the cooked spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, spice, paprika, dry crumbs and beaten eggs in a large bowl and spice with pepper and salt. Mix completely until combined. If the preparation looks too wet, add some more crumbs.

With your fingers, form the dough into oval croquettes somewhat larger than a nut but smaller than an egg, and put them on a tray lined with baking paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium heat, heat oil to a amount of about 1cm. Cook the fritters a small batch for 2–3 minutes each side, flipping so they are golden brown completely, then put on paper towel.

Serve with fresh lemon.

Kroketes Fakes

With their crispy exterior and soft inside, these croquettes are not only tasty but also a wonderfully wholesome bite or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to serve

Add the dry lentils in a saucepan and submerge with ample water. Simmer over a medium heat for about twenty minutes or until partially softened, including extra liquid to ensure the pulses immersed if needed.

Mix in the burghul and proceed cooking until softened. Strain the mixture well and put aside in a container.

Preheat a portion of the