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Leek Croquettes

Bite-sized fried patties, commonly referred to as keftedes, stand as a treasured signature dish in Sephardic Jewish cooking. These leek fritters offer a delicious blend of savory minced beef with the delicate, slightly sweet essence of fresh leeks, making them utterly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to accompany

Clean the green leeks carefully and trim off the base and most of the green tops. Slice into halves longways then into 1.5-centimeter pieces. Place in a large skillet and cover with fresh water, then cook over a moderate heat for about twenty minutes or until softened.

Strain the leeks and place in a big bowl with the beef, eggs, breadcrumbs, fresh dill, parsley and sweet paprika and season well with seasoning. Mix completely using your fingers then mold a several spoonfuls into a ball, shaping a little. Put on a platter and repeat for the remaining of the mixture.

Heat olive oil in a pan to a amount of about 2cm over a moderate heat. When the oil is hot, cook the croquettes in small batches until golden brown on each side. (Don't overcrowd the frying pan as this lowers the oil temperature of the oil.) Transfer the cooked patties to a tray covered with kitchen paper and permit to cool.

Present with lemon wedges.

Spinach Croquettes

These cheesy spinach croquettes are a real delight. The crunchy crust gives way to a soft filling. The spinach imparts a fresh, somewhat green note, while the dairy offers a savory, flavorful creaminess. Feel free to swap the cheese with steamed, mashed spuds if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 eggs
• Cooking oil for frying (or vegetable oil)
• Fresh lemon, to accompany

If using fresh spinach, clean it carefully, discarding any tough stems, and roughly chop it into large chunks. Place in a big pot with a small amount liquid over a moderate heat. Once cooked, strain in a colander for about 15 mins, then press out any extra water and set aside.

When working with defrosted spinach, carefully remove extra water.

Warm the cooking oil in a pan over a medium heat and cook the onion and garlic until translucent, about 4 minutes. Take off the flame.

Combine the cooked spinach, fried onion and garlic, grated cheese, creamy cheese, spice, sweet paprika, dry crumbs and eggs in a container and season with pepper and salt. Stir well until incorporated. If the mixture looks too soft, incorporate some more breading.

With your fingers, form the dough into oval shapes a bit bigger than a walnut but less bulky than an egg, and put them on a baking sheet covered with parchment paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over medium heat, heat oil to a depth of about 1 centimeter. Cook the croquettes a handful for two to three minutes on both sides, flipping so they are golden brown all over, then place on kitchen roll.

Present with lemon slices.

Kroketes Fakes

Boasting a golden crust and soft inside, these fritters are not only flavorful but also a extremely wholesome appetizer or main course.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to garnish

Put the brown lentils in a pan and submerge with ample fresh water. Boil over a medium flame for about 20 mins or until nearly done, including more water to ensure the legumes submerged if necessary.

Add the bulgur wheat and keep cooking until fully cooked. Remove the water from the lentils and burghul completely and put aside in a mixing bowl.

Heat half of the