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Leek Croquettes

Bite-sized pan-fried patties, typically known as keftedes, represent a beloved signature dish in Sephardic cuisine. These leek patties present a flavorful blend of rich ground beef with the gentle, sweetly mild flavour of leeks, rendering them truly crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon slices, to serve

Wash the fresh leeks well and trim off the base and the bulk of the dark green parts. Slice lengthwise lengthways then into half-inch slices. Place in a large skillet and fill with fresh water, then cook over a medium flame for about twenty minutes or until tender.

Strain the leeks and put in a big bowl with the beef, eggs, matzo meal, chopped dill, flat-leaf parsley and sweet paprika and season generously with pepper and salt. Combine completely using your palms then shape a several tablespoonfuls into a patty, flattening a little. Set on a plate and repeat for the balance of the preparation.

Preheat oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the olive oil is ready, cook the fritters in batches until golden on each side. (Do not fill the skillet as this lowers the heat of the cooking oil.) Remove the ready croquettes to a plate topped with paper towel and allow to cool.

Present with lemon wedges.

Spinach Croquettes

These delightful spinach with cheese fritters are a genuine treat. The golden exterior opens up to a smooth center. The leafy spinach adds a bright, slightly green taste, while the cheese gives a savory, flavorful smoothness. You can substitute the dairy cheese with cooked, mashed potato if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 large eggs
• Olive oil for pan-frying (or use sunflower oil)
• Lemon slices, to garnish

If using leafy greens, rinse it carefully, removing any tough stems, and coarsely chop it into big pieces. Transfer in a large saucepan with a bit of water over a medium flame. Once wilted, strain in a sieve for about 15 mins, then squeeze out any remaining moisture and put aside.

If using defrosted spinach, carefully remove extra water.

Heat the olive oil in a frying pan over a moderate heat and cook the onion and garlic cloves until tender, about 4 minutes. Take off the flame.

Place the wilted spinach, sauteed onion and softened garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, breading and eggs in a container and spice with pepper and salt. Mix well until combined. If the mixture seems too soft, incorporate some extra breadcrumbs.

With your fingers, form the mixture into oval croquettes somewhat larger than a walnut but more compact than an large egg, and place them on a plate covered with parchment paper. Cover and refrigerate for at least 1 hour.

In a big skillet over medium flame, warm olive oil to a level of about 1 centimeter. Cook the croquettes a small batch for two to three minutes on both sides, rotating so they are golden completely, then transfer on kitchen roll.

Serve with fresh lemon.

Kroketes Fakes

Boasting a crunchy outside and moist center, these croquettes are not only tasty but also a wonderfully healthy snack or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Creamy yogurt and lemon slices, to serve

Place the lentils in a pan and submerge with enough water. Cook over a moderate heat for about twenty minutes or until nearly done, including extra liquid to keep the pulses immersed if necessary.

Add the burghul and continue cooking until fully cooked. Remove the water from the ingredients well and put aside in a bowl.

Heat 50% of the