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Leek Croquettes

Petite crispy patties, typically known as keftedes, stand as a cherished speciality in Sephardic Jewish cuisine. These leek fritters deliver a delicious blend of rich minced beef with the subtle, slightly sweet taste of tender leeks, making them utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon slices, to garnish

Thoroughly wash the leeks well and remove the root ends and most of the green stalk. Cut into halves along the length then into 1.5-centimeter pieces. Transfer in a deep frying pan and submerge with water, then cook over a moderate heat for about 20 minutes or until tender.

Drain the leeks and transfer in a large mixing bowl with the minced beef, eggs, matzo meal, fresh dill, parsley and paprika and season generously with salt and pepper. Mix completely using your palms then mold a few tablespoonfuls into a croquette, pressing a little. Put on a plate and continue for the balance of the mixture.

Warm cooking oil in a skillet to a level of about 2 centimeters over a moderate heat. When the olive oil is hot, brown the croquettes in small groups until golden brown on all sides. (Don't overcrowd the frying pan as this lowers the oil temperature of the oil.) Take out the ready fritters to a plate topped with kitchen paper and let to cool.

Present with fresh lemon.

Spinach Patties

These amazing spinach and cheese croquettes are a genuine treat. The crunchy outside opens up to a smooth center. The spinach imparts a bright, slightly green taste, while the dairy offers a rich, savory richness. You can substitute the dairy cheese with boiled, crushed potatoes if you like.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to garnish

If using fresh spinach, clean it thoroughly, getting rid of any stalks, and roughly chop it into sizable portions. Transfer in a big pot with a little water over a medium flame. Once wilted, drain in a strainer for about 15 mins, then squeeze out any excess liquid and set aside.

If using defrosted spinach, thoroughly squeeze out extra water.

Heat the cooking oil in a frying pan over a medium heat and cook the chopped onion and garlic cloves until softened, about a few minutes. Remove from the stove.

Place the wilted spinach, sauteed onion and garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breading and beaten eggs in a large bowl and season with salt and pepper. Mix thoroughly until incorporated. If the dough looks too loose, incorporate some additional breadcrumbs.

Using your hands, form the mixture into oval shapes a bit bigger than a walnut shell but smaller than an chicken egg, and place them on a tray lined with parchment paper. Seal and refrigerate for at least 1 hour.

In a big skillet over moderate heat, heat cooking oil to a depth of about half an inch. Fry the patties a handful for 2–3 minutes per side, rotating so they are crispy completely, then transfer on paper towel.

Serve with lemon slices.

Kroketes Fakes

Boasting a golden crust and tender interior, these fritters are not only tasty but also a highly healthy bite or dish.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Yogurt and lemon wedges, to garnish

Place the dry lentils in a pot and fill with enough water. Simmer over a medium flame for about 20 mins or until nearly done, including more water to keep the pulses immersed if required.

Stir in the cracked wheat and proceed cooking until softened. Strain the mixture thoroughly and reserve in a mixing bowl.

Preheat half of the