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Leek Patties

Bite-sized fried fritters, commonly called keftedes, stand as a cherished delicacy in Sephardic Jewish cuisine. These leek croquettes offer a flavorful combination of savory ground beef with the gentle, sweetly mild essence of leeks, making them utterly irresistible.

Yields 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to serve

Wash the fresh leeks carefully and remove the base and most of the green tops. Cut in half longways then into 1.5-centimeter pieces. Place in a deep pan and submerge with fresh water, then simmer over a medium heat for about 20 mins or until softened.

Drain the cooked leeks and transfer in a mixing bowl with the beef, eggs, crumbs, dill, parsley and spice and season generously with salt and pepper. Mix thoroughly using your hands then mold a couple of spoonfuls into a croquette, flattening a bit. Place on a tray and proceed for the balance of the preparation.

Preheat oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the oil is hot, fry the croquettes in small groups until golden on all sides. (Do not fill the pan as this lowers the oil temperature of the oil.) Remove the ready croquettes to a plate covered with absorbent paper and let to cool.

Serve with lemon wedges.

Spinach Croquettes

These delightful cheesy spinach croquettes are a true treat. The golden exterior gives way to a creamy filling. The leafy spinach imparts a fresh, somewhat green flavor, while the cheese offers a rich, savory smoothness. You can substitute the dairy cheese with steamed, mashed spuds if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if needed
• 3 eggs
• Oil for pan-frying (or vegetable oil)
• Fresh lemon, to serve

When using raw spinach, rinse it carefully, discarding any tough stems, and coarsely chop it into sizable portions. Transfer in a large saucepan with a small amount liquid over a medium flame. Once cooked, strain in a strainer for about 15 mins, then remove any excess liquid and reserve.

If using previously frozen spinach, thoroughly squeeze out extra water.

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

Put the prepared spinach, fried onion and garlic, grated cheese, soft cheese, nutmeg, red spice, dry crumbs and eggs in a large bowl and season with seasoning. Mix well until blended. If the mixture looks too wet, incorporate some more breadcrumbs.

Using your hands, form the mixture into oval croquettes somewhat larger than a walnut shell but smaller than an chicken egg, and put them on a tray lined with baking paper. Seal and refrigerate for at least 1 hour.

In a big skillet over medium flame, warm olive oil to a amount of about half an inch. Brown the fritters a small batch for a couple of minutes on both sides, rotating so they are golden brown all over, then put on kitchen roll.

Serve with fresh lemon.

Kroketes Fakes

With their crunchy outside and moist center, these patties are not only flavorful but also a wonderfully nutritious bite or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to accompany

Add the lentils in a pan and submerge with enough water. Boil over a medium flame for about 20 mins or until nearly done, adding more water to keep the lentils submerged if required.

Mix in the cracked wheat and continue cooking until tender. Remove the water from the lentils and burghul thoroughly and set aside in a bowl.

Heat 50% of the