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Leek Croquettes

Petite fried fritters, often referred to as keftedes, represent a treasured delicacy in Sephardic Jewish cooking. These leek croquettes present a tasty combination of hearty beef with the gentle, mildly sweet flavour of fresh leeks, making them utterly addictive.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to garnish

Clean the fresh leeks properly and cut away the base and most of the green stalk. Chop into halves along the length then into half-inch pieces. Transfer in a deep pan and cover with cold water, then heat over a moderate heat for about 20 minutes or until tender.

Strain the softened leeks and place in a mixing bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and paprika and spice well with seasoning. Stir completely using your hands then shape a few scoops into a ball, shaping a bit. Set on a plate and proceed for the balance of the ingredients.

Warm cooking oil in a frying pan to a amount of about ¾ inch over a medium heat. When the olive oil is sizzling, brown the croquettes in small batches until golden on both sides. (Don't overcrowd the pan as this drops the heat of the oil.) Take out the ready croquettes to a plate topped with paper towel and let to rest.

Present with fresh lemon.

Keftes de Espinacha

These spinach with cheese croquettes are a genuine treat. The golden outside opens up to a soft filling. The leafy spinach imparts a vibrant, slightly green note, while the cheese offers a savory, flavorful richness. Feel free to swap the dairy cheese with steamed, mashed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 eggs
• Cooking oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to garnish

When using fresh spinach, wash it thoroughly, discarding any stalks, and roughly chop it into sizable portions. Place in a deep pan with a little liquid over a medium heat. Once wilted, drain in a strainer for about 15 mins, then remove any excess liquid and put aside.

For thawed frozen spinach, carefully press out excess liquid.

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

Place the cooked spinach, fried onion and softened garlic, grated cheese, soft cheese, spice, red spice, breadcrumbs and eggs in a container and flavor with seasoning. Stir thoroughly until combined. If the preparation looks too soft, mix in some additional crumbs.

By hand, mold the preparation into oval croquettes a bit bigger than a walnut shell but more compact than an large egg, and place them on a plate covered with wax paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, warm olive oil to a level of about half an inch. Fry the patties a handful for two to three minutes each side, rotating so they are golden brown completely, then transfer on paper towel.

Present with lemon wedges.

Kroketes Fakes

With their crunchy outside and soft inside, these patties are not only flavorful but also a highly wholesome bite or meal.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to taste
• Creamy yogurt and lemon slices, to accompany

Add the dry lentils in a pot and cover with ample water. Simmer over a medium flame for about 20 minutes or until partially softened, including additional water to maintain the legumes immersed if needed.

Mix in the bulgur wheat and proceed cooking until tender. Strain the ingredients well and set aside in a bowl.

Preheat 50% of the