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Leek Croquettes

Bite-sized fried croquettes, commonly called keftedes, are a cherished speciality in Sephardic cuisine. These leek croquettes offer a flavorful fusion of rich ground beef with the subtle, sweetly mild taste of fresh leeks, and they are absolutely irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the green leeks well and cut away the roots and the majority of the dark green parts. Cut in half along the length then into 1.5cm slices. Transfer in a large skillet and fill with fresh water, then heat over a medium flame for about twenty minutes or until softened.

Strain the softened leeks and put in a large mixing bowl with the beef, beaten eggs, breadcrumbs, dill, chopped parsley and spice and flavor generously with pepper and salt. Stir thoroughly using your hands then mold a couple of scoops into a patty, flattening a bit. Put on a tray and continue for the remaining of the ingredients.

Heat olive oil in a pan to a level of about 2cm over a medium heat. When the oil is hot, cook the patties in small groups until crispy on both sides. (Don't overcrowd the frying pan as this reduces the temperature of the oil.) Transfer the ready fritters to a dish covered with paper towel and let to cool.

Serve with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese patties are a true delight. The crunchy outside gives way to a smooth filling. The leafy spinach imparts a vibrant, slightly natural note, while the grated cheese offers a rich, savory smoothness. You can substitute the cheese with cooked, mashed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if needed
• 3 eggs
• Cooking oil for frying (or alternatively neutral oil)
• Lemon wedges, to garnish

When using raw spinach, wash it well, discarding any hard stems, and roughly chop it into sizable portions. Put in a deep pan with a little liquid over a medium flame. Once softened, strain in a sieve for about 15 minutes, then remove any excess liquid and put aside.

If using thawed frozen spinach, thoroughly remove unwanted moisture.

Warm the oil in a skillet over a medium heat and cook the chopped onion and garlic cloves until softened, about four minutes. Turn off the stove.

Put the cooked spinach, sauteed onion and garlic, grated cheese, soft cheese, spice, paprika, breading and eggs in a container and season with salt and pepper. Combine thoroughly until combined. If the dough appears too loose, incorporate some extra crumbs.

With your fingers, form the dough into oval shapes somewhat larger than a nut but more compact than an egg, and put them on a tray covered with parchment paper. Wrap and cool for at least 60 minutes.

In a wide pan over moderate heat, preheat cooking oil to a amount of about half an inch. Cook the patties a handful for 2–3 minutes per side, turning so they are crispy everywhere, then transfer on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

Featuring a golden crust and soft inside, these croquettes are not only tasty but also a extremely wholesome bite or main course.

Yields 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to garnish

Put the lentils in a pot and cover with ample cold water. Cook over a medium flame for about 20 mins or until almost cooked, including additional water to keep the pulses submerged if needed.

Stir in the burghul and keep cooking until softened. Drain the lentils and burghul completely and set aside in a bowl.

Warm 50% of the