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Leek Croquettes

Bite-sized crispy fritters, commonly known as keftedes, stand as a cherished delicacy in Sephardic cuisine. These particular leek croquettes offer a flavorful blend of savory beef with the subtle, mildly sweet taste of leeks, making them absolutely addictive.

Produces 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Thoroughly wash the fresh leeks well and remove the base and most of the green tops. Cut lengthwise along the length then into half-inch pieces. Place in a large skillet and cover with water, then simmer over a medium heat for about twenty minutes or until cooked through.

Drain the softened leeks and put in a big bowl with the minced beef, eggs, crumbs, chopped dill, parsley and spice and spice well with salt and pepper. Stir completely using your palms then shape a several scoops into a patty, shaping a slightly. Set on a platter and repeat for the remaining of the mixture.

Heat oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the heated oil is sizzling, cook the croquettes in small groups until golden brown on all sides. (Avoid overcrowding the pan as this reduces the heat of the cooking oil.) Transfer the ready croquettes to a plate topped with absorbent paper and allow to rest.

Serve with lemon slices.

Keftes de Espinacha

These cheesy spinach fritters are a true treat. The crispy exterior opens up to a smooth filling. The leafy spinach imparts a vibrant, somewhat natural note, while the dairy provides a rich, umami richness. It's possible to replace the dairy cheese with cooked, crushed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Olive oil for deep-frying (or sunflower oil)
• Fresh lemon, to accompany

If using raw spinach, wash it thoroughly, discarding any hard stems, and cut into it into large chunks. Transfer in a big pot with a little water over a medium heat. Once softened, strain in a sieve for about 15 minutes, then press out any remaining moisture and put aside.

If using previously frozen spinach, carefully press out unwanted moisture.

Heat the olive oil in a frying pan over a moderate heat and fry the diced onion and minced garlic until tender, about four minutes. Turn off the flame.

Combine the prepared spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, spice, paprika, breadcrumbs and eggs in a container and spice with seasoning. Mix thoroughly until incorporated. If the preparation looks too loose, mix in some more crumbs.

Using your hands, mold the preparation into oval croquettes a bit bigger than a nut but smaller than an large egg, and set them on a tray topped with baking paper. Cover and refrigerate for at least one hour.

In a large frying pan over moderate heat, warm cooking oil to a amount of about 1 centimeter. Brown the fritters a few at a time for 2–3 minutes each side, turning so they are golden brown everywhere, then transfer on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these croquettes are not only tasty but also a extremely healthy snack or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to serve

Add the dry lentils in a saucepan and submerge with ample fresh water. Simmer over a medium flame for about twenty minutes or until almost cooked, pouring more water to ensure the legumes submerged if necessary.

Stir in the bulgur wheat and keep cooking until softened. Remove the water from the mixture completely and set aside in a bowl.

Heat a portion of the