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Leek Croquettes

Petite fried fritters, typically called keftedes, represent a beloved speciality in Sephardic cooking. These leek patties deliver a flavorful combination of rich beef with the gentle, sweetly mild taste of tender leeks, and they are truly crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Wash the green leeks properly and remove the root ends and the bulk of the green tops. Cut lengthwise longways then into 1.5cm rounds. Put in a large skillet and cover with water, then simmer over a medium heat for about 20 minutes or until softened.

Drain the leeks and place in a big bowl with the ground beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and season liberally with pepper and salt. Combine thoroughly using your fingers then form a couple of spoonfuls into a patty, flattening a little. Put on a platter and continue for the rest of the mixture.

Preheat cooking oil in a skillet to a amount of about 2 centimeters over a medium heat. When the oil is sizzling, cook the fritters in batches until golden on both sides. (Don't overcrowd the pan as this drops the oil temperature of the oil.) Transfer the cooked patties to a tray topped with paper towel and allow to rest.

Present with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a real treat. The golden crust opens up to a soft interior. The leafy spinach imparts a bright, moderately natural taste, while the grated cheese provides a rich, savory creaminess. It's possible to replace the cheese with steamed, pureed potato if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Olive oil for frying (or use neutral oil)
• Fresh lemon, to serve

If using raw spinach, rinse it well, getting rid of any tough stems, and cut into it into sizable portions. Put in a large saucepan with a bit of liquid over a medium heat. Once cooked, drain in a strainer for about a quarter hour, then remove any excess liquid and put aside.

When working with thawed frozen spinach, completely press out excess liquid.

Preheat the olive oil in a pan over a medium flame and cook the chopped onion and minced garlic until tender, about four minutes. Turn off the flame.

Put the cooked spinach, cooked onion and sauteed garlic, hard cheese, ricotta, nutmeg, paprika, dry crumbs and eggs in a large bowl and season with seasoning. Stir well until blended. If the preparation seems too loose, incorporate some extra breadcrumbs.

By hand, mold the dough into oval croquettes a bit bigger than a nut but smaller than an egg, and set them on a plate topped with baking paper. Cover and cool for at least 60 minutes.

In a big skillet over moderate heat, warm cooking oil to a depth of about half an inch. Cook the patties a few at a time for two to three minutes each side, flipping so they are crispy everywhere, then transfer on absorbent paper.

Serve with fresh lemon.

Kroketes Fakes

With their crispy exterior and soft inside, these fritters are not only delicious but also a wonderfully wholesome snack or main course.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to serve

Add the dry lentils in a saucepan and submerge with enough fresh water. Simmer over a moderate heat for about twenty minutes or until almost cooked, adding extra liquid to ensure the lentils covered if necessary.

Add the burghul and keep cooking until fully cooked. Drain the lentils and burghul well and set aside in a mixing bowl.

Preheat half of the