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Leek Croquettes

Bite-sized fried patties, commonly called keftedes, are a treasured speciality in Sephardic culinary traditions. These particular leek fritters present a delicious combination of hearty beef with the subtle, slightly sweet flavour of tender leeks, making them absolutely irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon slices, to serve

Wash the fresh leeks well and remove the root ends and the bulk of the green stalk. Slice in half lengthways then into half-inch slices. Put in a large skillet and submerge with cold water, then heat over a medium heat for about twenty minutes or until tender.

Drain the leeks and place in a big bowl with the beef, eggs, crumbs, fresh dill, parsley and paprika and season liberally with salt and pepper. Stir thoroughly using your fingers then form a few spoonfuls into a ball, pressing a bit. Set on a plate and proceed for the balance of the ingredients.

Warm cooking oil in a skillet to a depth of about ¾ inch over a medium flame. When the oil is hot, fry the fritters in small batches until golden brown on all sides. (Don't overcrowd the frying pan as this reduces the heat of the cooking oil.) Remove the finished fritters to a plate covered with kitchen paper and allow to cool.

Serve with lemon slices.

Spinach Patties

These delightful spinach with cheese patties are a genuine delight. The crispy crust opens up to a creamy interior. The spinach adds a vibrant, somewhat natural note, while the cheese provides a savory, flavorful creaminess. You can substitute the cheese with steamed, crushed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to accompany

For fresh spinach, clean it thoroughly, discarding any hard stems, and coarsely chop it into sizable portions. Place in a big pot with a bit of water over a medium heat. Once wilted, drain in a sieve for about 15 minutes, then remove any extra water and reserve.

If using defrosted spinach, completely remove excess liquid.

Heat the oil in a frying pan over a moderate heat and saute the diced onion and garlic until tender, about a few minutes. Remove from the heat.

Combine the prepared spinach, cooked onion and sauteed garlic, hard cheese, ricotta, nutmeg, red spice, breading and eggs in a large bowl and spice with seasoning. Mix thoroughly until blended. If the dough appears too wet, add some extra breading.

Using your hands, form the mixture into elongated patties slightly larger than a nut but smaller than an egg, and put them on a tray lined with baking paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over medium flame, heat cooking oil to a level of about half an inch. Cook the fritters a small batch for two to three minutes each side, rotating so they are golden all over, then transfer on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

With their golden crust and tender interior, these croquettes are not only tasty but also a wonderfully nutritious bite or dish.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to serve

Place the brown lentils in a saucepan and fill with plenty of water. Boil over a moderate heat for about twenty minutes or until almost cooked, adding more water to maintain the legumes covered if required.

Add the cracked wheat and continue cooking until softened. Strain the ingredients completely and reserve in a bowl.

Preheat a portion of the