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Leek Croquettes

Bite-sized fried croquettes, commonly called keftedes, represent a treasured speciality in Sephardic Jewish culinary traditions. These particular leek fritters present a delicious fusion of rich minced beef with the subtle, slightly sweet taste of tender leeks, rendering them truly addictive.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Wash the fresh leeks carefully and remove the roots and most of the dark green parts. Chop in half lengthways then into 1.5-centimeter slices. Place in a large skillet and cover with water, then cook over a moderate heat for about 20 mins or until cooked through.

Strain the leeks and transfer in a large mixing bowl with the ground beef, eggs, breadcrumbs, dill, chopped parsley and spice and spice liberally with salt and pepper. Mix completely using your hands then form a several scoops into a ball, shaping a bit. Put on a tray and repeat for the rest of the mixture.

Preheat cooking oil in a frying pan to a depth of about 2cm over a moderate heat. When the olive oil is hot, brown the croquettes in small batches until crispy on both sides. (Do not fill the pan as this reduces the temperature of the oil.) Transfer the ready fritters to a plate topped with kitchen paper and allow to rest.

Serve with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach fritters are a genuine treat. The golden crust gives way to a smooth interior. The leafy spinach adds a vibrant, somewhat natural taste, while the dairy gives a savory, savory smoothness. Feel free to swap the cheesy element with cooked, pureed potato if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to garnish

When using fresh spinach, clean it well, discarding any stalks, and coarsely chop it into big pieces. Put in a deep pan with a little hot water over a moderate heat. Once wilted, strain in a strainer for about 15 mins, then remove any extra water and put aside.

If using thawed frozen spinach, thoroughly squeeze out excess liquid.

Heat the oil in a pan over a moderate heat and saute the diced onion and minced garlic until softened, about four minutes. Take off the flame.

Combine the wilted spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and spice with seasoning. Mix completely until combined. If the dough seems too soft, incorporate some more breadcrumbs.

With your fingers, form the mixture into elongated patties slightly larger than a walnut but more compact than an chicken egg, and place them on a tray topped with wax paper. Wrap and cool for at least 60 minutes.

In a large frying pan over medium flame, warm cooking oil to a level of about 1 centimeter. Cook the croquettes a few at a time for two to three minutes on both sides, rotating so they are crispy everywhere, then place on kitchen roll.

Serve with lemon slices.

Lentil Patties

Boasting a golden crust and soft inside, these fritters are not only flavorful but also a extremely wholesome appetizer or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to garnish

Add the brown lentils in a pan and fill with enough cold water. Boil over a medium flame for about twenty minutes or until almost cooked, including additional water to keep the legumes covered if necessary.

Stir in the bulgur wheat and continue cooking until fully cooked. Drain the mixture thoroughly and reserve in a bowl.

Warm a portion of the