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Leek Croquettes

Small crispy fritters, commonly known as keftedes, stand as a cherished speciality in Sephardic Jewish cuisine. These particular leek croquettes present a delicious blend of hearty beef with the subtle, mildly sweet flavour of fresh leeks, making them truly addictive.

Makes 12

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

Thoroughly wash the green leeks carefully and cut away the root ends and the majority of the green stalk. Chop into halves longways then into half-inch slices. Put in a deep frying pan and fill with fresh water, then cook over a medium flame for about 20 minutes or until cooked through.

Strain the cooked leeks and transfer in a mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, parsley and paprika and flavor well with pepper and salt. Combine completely using your fingers then mold a few spoonfuls into a patty, shaping a little. Put on a platter and repeat for the rest of the mixture.

Heat olive oil in a pan to a level of about 2cm over a medium flame. When the oil is sizzling, fry the patties in batches until golden brown on both sides. (Avoid overcrowding the skillet as this reduces the oil temperature of the cooking oil.) Transfer the finished patties to a dish topped with paper towel and allow to drain.

Offer with lemon slices.

Keftes de Espinacha

These cheesy spinach croquettes are a real delight. The crispy exterior opens up to a soft center. The spinach brings a bright, somewhat natural note, while the grated cheese offers a deep, umami smoothness. Feel free to swap the dairy cheese with steamed, pureed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if needed
• 3 fresh eggs
• Olive oil for pan-frying (or use neutral oil)
• Lemon slices, to serve

For raw spinach, wash it well, removing any stalks, and cut into it into big pieces. Transfer in a large saucepan with a bit of liquid over a moderate heat. Once softened, remove in a strainer for about 15 minutes, then remove any excess liquid and set aside.

If using defrosted spinach, carefully remove extra water.

Heat the cooking oil in a pan over a moderate heat and cook the chopped onion and minced garlic until tender, about a few minutes. Turn off the stove.

Put the wilted spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, paprika, breading and beaten eggs in a large bowl and spice with seasoning. Stir well until incorporated. If the preparation looks too soft, incorporate some extra breading.

Using your hands, mold the dough into oval shapes a bit bigger than a nut but smaller than an large egg, and place them on a plate covered with parchment paper. Cover and cool for at least 60 minutes.

In a wide pan over moderate heat, warm cooking oil to a amount of about half an inch. Fry the patties a small batch for 2–3 minutes per side, turning so they are golden all over, then place on absorbent paper.

Serve with fresh lemon.

Kroketes Fakes

With their crispy exterior and tender interior, these croquettes are not only tasty but also a highly nutritious appetizer or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to serve

Place the lentils in a saucepan and cover with ample water. Boil over a moderate heat for about 20 minutes or until almost cooked, pouring more water to keep the lentils submerged if necessary.

Stir in the cracked wheat and proceed cooking until tender. Remove the water from the lentils and burghul well and reserve in a container.

Warm half of the