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Leek Croquettes

Small crispy croquettes, typically called keftedes, stand as a treasured signature dish in Sephardic Jewish culinary traditions. These particular leek fritters offer a flavorful blend of rich ground beef with the gentle, sweetly mild flavour of tender leeks, rendering them truly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks carefully and cut away the roots and the bulk of the dark green parts. Cut into halves lengthways then into 1.5-centimeter slices. Transfer in a deep pan and cover with cold water, then simmer over a medium flame for about twenty minutes or until tender.

Remove the water from the cooked leeks and transfer in a mixing bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and flavor well with salt and pepper. Stir well using your fingers then mold a several spoonfuls into a ball, pressing a slightly. Set on a platter and continue for the remaining of the ingredients.

Preheat oil in a frying pan to a level of about 2cm over a medium flame. When the oil is hot, cook the fritters in batches until golden brown on each side. (Do not fill the frying pan as this drops the heat of the cooking oil.) Transfer the cooked patties to a plate topped with paper towel and permit to rest.

Serve with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese patties are a real pleasure. The crispy crust reveals a creamy center. The leafy spinach brings a bright, somewhat natural note, while the grated cheese gives a deep, savory richness. Feel free to swap the cheesy element with steamed, pureed potato if you like.

Produces 16–18

• 1kg fresh spinach (or else about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

For raw spinach, wash it carefully, discarding any tough stems, and coarsely chop it into large chunks. Put in a large saucepan with a small amount hot water over a medium flame. Once softened, remove in a colander for about 15 minutes, then press out any extra water and put aside.

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

Preheat the oil in a frying pan over a medium heat and cook the onion and minced garlic until softened, about a few minutes. Remove from the heat.

Place the wilted spinach, cooked onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a container and spice with pepper and salt. Combine well until incorporated. If the mixture looks too soft, mix in some additional breading.

By hand, mold the mixture into oval croquettes slightly larger than a nut but less bulky than an large egg, and put them on a tray covered with baking paper. Seal and cool for at least 1 hour.

In a wide pan over moderate heat, heat cooking oil to a depth of about 1cm. Cook the patties a handful for 2–3 minutes each side, turning so they are crispy completely, then place on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these patties are not only tasty but also a extremely nutritious appetizer or meal.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to accompany

Place the lentils in a saucepan and cover with ample fresh water. Boil over a moderate heat for about 20 mins or until nearly done, adding extra liquid to ensure the pulses covered if necessary.

Stir in the cracked wheat and proceed cooking until softened. Drain the ingredients thoroughly and reserve in a container.

Warm a portion of the