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Leek Croquettes

Small crispy fritters, commonly referred to as keftedes, are a cherished signature dish in Sephardic cooking. These wonderful leek fritters offer a delicious fusion of hearty ground beef with the delicate, sweetly mild taste of tender leeks, rendering them truly addictive.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to accompany

Clean the green leeks carefully and cut away the root ends and the bulk of the green stalk. Slice in half longways then into 1.5cm slices. Place in a deep pan and cover with cold water, then heat over a medium heat for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and put in a large mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and spice and season liberally with salt and pepper. Combine well using your hands then shape a several spoonfuls into a croquette, flattening a bit. Place on a platter and repeat for the remaining of the ingredients.

Preheat olive oil in a skillet to a depth of about 2cm over a moderate heat. When the olive oil is hot, fry the fritters in small batches until golden on each side. (Don't overcrowd the frying pan as this lowers the temperature of the oil.) Transfer the cooked croquettes to a plate covered with kitchen paper and allow to drain.

Serve with fresh lemon.

Spinach Patties

These delightful spinach with cheese croquettes are a true treat. The golden outside opens up to a creamy center. The leafy spinach imparts a vibrant, moderately earthy taste, while the grated cheese provides a deep, flavorful creaminess. You can substitute the dairy cheese with boiled, mashed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 large onion, diced small
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 eggs
• Cooking oil for deep-frying (or use sunflower oil)
• Lemon slices, to accompany

If using raw spinach, wash it carefully, getting rid of any hard stems, and coarsely chop it into big pieces. Transfer in a big pot with a small amount water over a medium flame. Once softened, remove in a strainer for about a quarter hour, then remove any remaining moisture and put aside.

For defrosted spinach, carefully squeeze out unwanted moisture.

Preheat the oil in a pan over a moderate heat and cook the onion and garlic cloves until translucent, about a few minutes. Remove from the heat.

Put the wilted spinach, cooked onion and softened garlic, kefalotyri, soft cheese, spice, sweet paprika, dry crumbs and beaten eggs in a container and flavor with salt and pepper. Mix completely until blended. If the dough appears too soft, add some additional breadcrumbs.

Using your hands, mold the mixture into oval shapes slightly larger than a walnut shell but less bulky than an large egg, and put them on a tray covered with baking paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over medium heat, preheat cooking oil to a amount of about half an inch. Brown the croquettes a small batch for two to three minutes on both sides, flipping so they are crispy all over, then put on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

With their crispy exterior and soft inside, these fritters are not only flavorful but also a highly nutritious snack or main course.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Salt and pepper, to taste
• Creamy yogurt and fresh lemon, to garnish

Put the brown lentils in a saucepan and cover with ample fresh water. Simmer over a medium flame for about twenty minutes or until partially softened, including more water to ensure the legumes covered if needed.

Stir in the burghul and keep cooking until softened. Drain the mixture well and set aside in a bowl.

Heat 50% of the