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Leek Croquettes

Small pan-fried patties, typically referred to as keftedes, represent a cherished speciality in Sephardic Jewish cooking. These wonderful leek fritters offer a delicious fusion of hearty ground beef with the gentle, mildly sweet taste of tender leeks, rendering them truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon slices, to garnish

Wash the green leeks well and remove the roots and the bulk of the green stalk. Chop into halves lengthways then into half-inch pieces. Transfer in a deep frying pan and cover with water, then cook over a moderate heat for about twenty minutes or until tender.

Remove the water from the softened leeks and transfer in a big bowl with the minced beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and season well with seasoning. Stir well using your fingers then form a few scoops into a patty, pressing a bit. Set on a tray and repeat for the rest of the ingredients.

Preheat oil in a frying pan to a amount of about ¾ inch over a medium flame. When the heated oil is ready, brown the croquettes in small groups until golden brown on each side. (Avoid overcrowding the frying pan as this reduces the temperature of the oil.) Remove the cooked fritters to a plate lined with kitchen paper and permit to cool.

Serve with lemon slices.

Keftes de Espinacha

These spinach and cheese croquettes are a genuine delight. The golden crust reveals a creamy center. The leafy spinach adds a fresh, somewhat earthy note, while the dairy gives a deep, savory creaminess. Feel free to swap the cheese with cooked, pureed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 large eggs
• Oil for frying (or use neutral oil)
• Fresh lemon, to accompany

When using leafy greens, rinse it thoroughly, getting rid of any hard stems, and cut into it into large chunks. Put in a big pot with a bit of water over a medium flame. Once wilted, drain in a sieve for about a quarter hour, then squeeze out any extra water and put aside.

When working with previously frozen spinach, thoroughly press out extra water.

Heat the cooking oil in a pan over a medium heat and saute the onion and garlic cloves until tender, about 4 minutes. Take off the stove.

Place the cooked spinach, cooked onion and sauteed garlic, hard cheese, ricotta, spice, sweet paprika, breadcrumbs and eggs in a container and season with pepper and salt. Combine thoroughly until blended. If the mixture seems too soft, incorporate some more breading.

Using your hands, shape the dough into oval croquettes a bit bigger than a walnut shell but more compact than an large egg, and put them on a baking sheet lined with wax paper. Seal and refrigerate for at least 1 hour.

In a big skillet over moderate heat, heat cooking oil to a depth of about 1 centimeter. Cook the croquettes a handful for a couple of minutes each side, rotating so they are crispy all over, then place on paper towel.

Offer with fresh lemon.

Kroketes Fakes

Featuring a golden crust and moist center, these patties are not only flavorful but also a extremely wholesome snack or dish.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Yogurt and lemon wedges, to accompany

Put the lentils in a pan and fill with ample cold water. Boil over a moderate heat for about 20 minutes or until nearly done, including more water to ensure the pulses submerged if needed.

Mix in the burghul and continue cooking until softened. Remove the water from the lentils and burghul completely and put aside in a container.

Warm half of the