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Leek Croquettes

Petite fried croquettes, typically referred to as keftedes, represent a cherished signature dish in Sephardic cuisine. These particular leek fritters deliver a flavorful fusion of savory ground beef with the gentle, sweetly mild taste of fresh leeks, making them truly crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Clean the green leeks properly and trim off the base and most of the green tops. Cut into halves along the length then into half-inch slices. Transfer in a deep pan and fill with water, then simmer over a medium flame for about 20 mins or until tender.

Drain the cooked leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and season well with salt and pepper. Combine completely using your hands then mold a several scoops into a croquette, shaping a slightly. Place on a tray and repeat for the rest of the preparation.

Preheat oil in a frying pan to a amount of about 2cm over a medium heat. When the oil is ready, fry the fritters in small batches until crispy on all sides. (Avoid overcrowding the frying pan as this lowers the heat of the oil.) Transfer the cooked patties to a tray lined with absorbent paper and let to drain.

Serve with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach fritters are a true pleasure. The crispy exterior reveals a creamy center. The fresh spinach adds a vibrant, slightly natural flavor, while the cheese offers a rich, umami richness. Feel free to swap the cheese with steamed, crushed potato if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Oil for deep-frying (or use neutral oil)
• Fresh lemon, to garnish

When using leafy greens, rinse it thoroughly, removing any tough stems, and coarsely chop it into sizable portions. Place in a big pot with a small amount liquid over a medium heat. Once wilted, strain in a sieve for about 15 minutes, then squeeze out any remaining moisture and set aside.

If using previously frozen spinach, carefully press out unwanted moisture.

Warm the cooking oil in a frying pan over a medium heat and cook the onion and garlic cloves until softened, about 4 minutes. Take off the stove.

Combine the prepared spinach, cooked onion and garlic, grated cheese, soft cheese, spice, sweet paprika, dry crumbs and beaten eggs in a container and flavor with pepper and salt. Stir thoroughly until combined. If the dough appears too wet, mix in some more breadcrumbs.

Using your hands, shape the dough into oval shapes a bit bigger than a walnut but smaller than an egg, and place them on a baking sheet lined with parchment paper. Seal and cool for at least 1 hour.

In a big skillet over medium flame, warm cooking oil to a depth of about half an inch. Cook the patties a handful for two to three minutes per side, rotating so they are golden all over, then place on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

Featuring a golden crust and soft inside, these croquettes are not only flavorful but also a wonderfully nutritious appetizer or main course.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and lemon slices, to accompany

Place the brown lentils in a pot and fill with ample cold water. Cook over a moderate heat for about twenty minutes or until almost cooked, pouring extra liquid to maintain the lentils covered if needed.

Add the cracked wheat and proceed cooking until softened. Remove the water from the lentils and burghul well and put aside in a container.

Preheat a portion of the