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Leek Croquettes

Small pan-fried croquettes, commonly referred to as keftedes, are a cherished speciality in Sephardic Jewish cuisine. These leek fritters deliver a tasty fusion of hearty beef with the subtle, sweetly mild essence of tender leeks, and they are absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon slices, to garnish

Clean the leeks properly and trim off the roots and the bulk of the green tops. Chop lengthwise lengthways then into half-inch pieces. Put in a deep pan and submerge with water, then heat over a medium heat for about twenty minutes or until softened.

Strain the leeks and place in a mixing bowl with the minced beef, eggs, crumbs, chopped dill, flat-leaf parsley and paprika and spice well with seasoning. Mix thoroughly using your palms then shape a few spoonfuls into a patty, flattening a little. Place on a tray and repeat for the rest of the mixture.

Heat oil in a pan to a amount of about 2cm over a moderate heat. When the oil is hot, fry the fritters in small batches until crispy on all sides. (Avoid overcrowding the frying pan as this drops the temperature of the oil.) Transfer the cooked croquettes to a plate covered with absorbent paper and permit to drain.

Offer with lemon wedges.

Spinach Croquettes

These spinach and cheese fritters are a genuine pleasure. The crunchy crust opens up to a soft interior. The leafy spinach imparts a bright, slightly natural flavor, while the dairy gives a rich, umami richness. You can substitute the cheese with cooked, mashed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if needed
• 3 eggs
• Olive oil for frying (or alternatively vegetable oil)
• Lemon slices, to serve

When using leafy greens, wash it carefully, discarding any hard stems, and coarsely chop it into big pieces. Place in a large saucepan with a bit of water over a medium flame. Once cooked, remove in a strainer for about a quarter hour, then press out any excess liquid and reserve.

When working with defrosted spinach, carefully remove extra water.

Warm the oil in a skillet over a moderate heat and saute the diced onion and minced garlic until translucent, about 4 minutes. Remove from the stove.

Put the wilted spinach, sauteed onion and softened garlic, kefalotyri, ricotta, nutmeg, sweet paprika, breading and beaten eggs in a big mixing bowl and season with salt and pepper. Mix well until combined. If the dough seems too soft, incorporate some more breadcrumbs.

With your fingers, mold the mixture into oval shapes a bit bigger than a nut but smaller than an chicken egg, and place them on a baking sheet lined with wax paper. Seal and refrigerate for at least 1 hour.

In a wide pan over medium flame, warm cooking oil to a depth of about 1 centimeter. Brown the fritters a few at a time for 2–3 minutes each side, turning so they are golden brown all over, then place on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

Featuring a golden crust and soft inside, these croquettes are not only delicious but also a wonderfully wholesome snack or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Creamy yogurt and fresh lemon, to serve

Put the lentils in a pot and cover with enough water. Boil over a moderate heat for about 20 mins or until nearly done, pouring more water to keep the pulses immersed if necessary.

Stir in the burghul and keep cooking until softened. Strain the mixture thoroughly and reserve in a bowl.

Heat 50% of the