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Leek Croquettes

Petite crispy patties, typically referred to as keftedes, stand as a cherished delicacy in Sephardic Jewish cuisine. These particular leek patties present a tasty blend of rich minced beef with the gentle, mildly sweet taste of leeks, making them absolutely irresistible.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks well and trim off the roots and the majority of the dark green parts. Chop in half longways then into 1.5cm pieces. Transfer in a large skillet and submerge with cold water, then cook over a medium flame for about 20 minutes or until tender.

Remove the water from the softened leeks and place in a large mixing bowl with the beef, eggs, matzo meal, dill, parsley and paprika and flavor generously with pepper and salt. Combine well using your palms then shape a several scoops into a ball, pressing a little. Put on a plate and proceed for the remaining of the preparation.

Warm oil in a skillet to a level of about 2 centimeters over a medium heat. When the olive oil is ready, fry the croquettes in batches until crispy on each side. (Do not fill the frying pan as this reduces the heat of the oil.) Transfer the finished croquettes to a dish covered with paper towel and allow to drain.

Present with lemon wedges.

Keftes de Espinacha

These amazing spinach and cheese fritters are a genuine pleasure. The golden exterior opens up to a soft interior. The fresh spinach imparts a fresh, slightly earthy taste, while the cheese offers a rich, umami creaminess. Feel free to swap the cheesy element with cooked, mashed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Oil for frying (or use sunflower oil)
• Lemon wedges, to accompany

When using fresh spinach, clean it well, getting rid of any tough stems, and cut into it into sizable portions. Transfer in a big pot with a bit of liquid over a medium flame. Once cooked, remove in a strainer for about 15 mins, then squeeze out any extra water and set aside.

For thawed frozen spinach, completely press out excess liquid.

Warm the cooking oil in a frying pan over a medium flame and saute the chopped onion and garlic cloves until translucent, about 4 minutes. Take off the flame.

Place the cooked spinach, fried onion and garlic, grated cheese, soft cheese, nutmeg, paprika, breadcrumbs and eggs in a large bowl and flavor with pepper and salt. Mix completely until combined. If the mixture looks too loose, mix in some additional crumbs.

With your fingers, shape the mixture into oval croquettes a bit bigger than a walnut but more compact than an large egg, and set them on a tray covered with parchment paper. Seal and cool for at least one hour.

In a wide pan over moderate heat, heat cooking oil to a amount of about 1 centimeter. Cook the croquettes a few at a time for two to three minutes per side, turning so they are golden completely, then place on paper towel.

Present with lemon wedges.

Kroketes Fakes

With their crispy exterior and tender interior, these patties are not only tasty but also a wonderfully wholesome snack or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to accompany

Put the brown lentils in a pot and submerge with enough cold water. Simmer over a medium heat for about 20 minutes or until nearly done, including more water to maintain the lentils submerged if needed.

Stir in the burghul and keep cooking until tender. Strain the mixture completely and set aside in a mixing bowl.

Preheat half of the