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Leek Croquettes

Bite-sized pan-fried fritters, typically referred to as keftedes, are a treasured signature dish in Sephardic Jewish cooking. These leek patties present a delicious combination of rich ground beef with the subtle, mildly sweet essence of fresh leeks, and they are absolutely crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks properly and remove the roots and the bulk of the green tops. Slice in half along the length then into half-inch pieces. Put in a large skillet and fill with cold water, then simmer over a moderate heat for about twenty minutes or until cooked through.

Remove the water from the leeks and put in a big bowl with the ground beef, eggs, matzo meal, fresh dill, chopped parsley and spice and flavor well with salt and pepper. Mix thoroughly using your hands then shape a couple of spoonfuls into a ball, shaping a little. Set on a tray and proceed for the balance of the preparation.

Preheat olive oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the oil is ready, fry the fritters in small batches until crispy on all sides. (Avoid overcrowding the skillet as this lowers the oil temperature of the oil.) Transfer the ready patties to a tray covered with paper towel and permit to cool.

Present with fresh lemon.

Spinach Patties

These delightful cheesy spinach fritters are a genuine treat. The crunchy outside opens up to a smooth filling. The fresh spinach adds a vibrant, somewhat natural taste, while the dairy gives a savory, savory creaminess. You can substitute the dairy cheese with boiled, crushed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 eggs
• Olive oil for deep-frying (or use vegetable oil)
• Lemon slices, to garnish

When using raw spinach, wash it carefully, getting rid of any stalks, and cut into it into sizable portions. Transfer in a large saucepan with a little water over a medium heat. Once softened, strain in a strainer for about 15 minutes, then press out any remaining moisture and put aside.

When working with thawed frozen spinach, carefully squeeze out extra water.

Preheat the cooking oil in a skillet over a medium flame and saute the onion and garlic until tender, about four minutes. Turn off the stove.

Combine the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, spice, paprika, breading and eggs in a big mixing bowl and spice with salt and pepper. Stir thoroughly until combined. If the dough looks too wet, add some extra crumbs.

With your fingers, form the mixture into oval croquettes slightly larger than a walnut but less bulky than an large egg, and put them on a baking sheet lined with parchment paper. Wrap and chill for at least 1 hour.

In a large frying pan over medium heat, preheat olive oil to a depth of about 1cm. Fry the croquettes a small batch for 2–3 minutes per side, turning so they are golden brown all over, then place on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

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

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to accompany

Add the dry lentils in a pot and fill with plenty of fresh water. Boil over a medium heat for about 20 minutes or until partially softened, pouring additional water to ensure the pulses submerged if required.

Stir in the cracked wheat and keep cooking until softened. Drain the mixture well and put aside in a bowl.

Heat half of the