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Leek Croquettes

Petite crispy croquettes, commonly called keftedes, stand as a cherished signature dish in Sephardic Jewish cooking. These wonderful leek patties deliver a flavorful fusion of savory ground beef with the delicate, sweetly mild taste of tender leeks, and they are utterly addictive.

Produces 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to garnish

Wash the leeks carefully and remove the root ends and most of the green tops. Chop lengthwise longways then into half-inch pieces. Put in a large skillet and fill with fresh water, then heat over a medium heat for about 20 minutes or until tender.

Strain the softened leeks and put in a large mixing bowl with the beef, beaten eggs, crumbs, fresh dill, parsley and sweet paprika and season generously with seasoning. Stir thoroughly using your fingers then mold a several tablespoonfuls into a patty, shaping a little. Put on a platter and proceed for the remaining of the ingredients.

Preheat cooking oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the heated oil is hot, brown the patties in small groups until crispy on each side. (Don't overcrowd the pan as this drops the temperature of the cooking oil.) Remove the cooked fritters to a dish covered with paper towel and allow to cool.

Present with lemon wedges.

Spinach Patties

These spinach with cheese fritters are a real treat. The crunchy outside reveals a creamy filling. The spinach imparts a fresh, moderately green taste, while the dairy provides a deep, flavorful creaminess. Feel free to swap the cheese with cooked, pureed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if required
• 3 large eggs
• Olive oil for frying (or use sunflower oil)
• Lemon slices, to serve

If using raw spinach, clean it carefully, removing any hard stems, and coarsely chop it into sizable portions. Place in a big pot with a small amount hot water over a medium heat. Once cooked, strain in a sieve for about a quarter hour, then squeeze out any extra water and set aside.

For previously frozen spinach, carefully remove extra water.

Warm the oil in a pan over a medium heat and saute the onion and minced garlic until translucent, about 4 minutes. Turn off the stove.

Place the wilted spinach, fried onion and garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with pepper and salt. Combine thoroughly until blended. If the preparation looks too wet, mix in some extra crumbs.

Using your hands, shape the preparation into oval shapes slightly larger than a walnut but more compact than an large egg, and set them on a baking sheet covered with baking paper. Cover and cool for at least one hour.

In a big skillet over medium flame, warm oil to a amount of about 1cm. Fry the fritters a handful for a couple of minutes on both sides, flipping so they are golden brown everywhere, then put on paper towel.

Offer with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and moist center, these croquettes are not only flavorful but also a highly nutritious snack or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to garnish

Put the lentils in a saucepan and cover with ample water. Cook over a medium flame for about 20 minutes or until nearly done, pouring more water to keep the legumes covered if necessary.

Mix in the burghul and continue cooking until tender. Drain the ingredients completely and reserve in a bowl.

Preheat 50% of the