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Leek Croquettes

Small crispy patties, often known as keftedes, stand as a treasured speciality in Sephardic cooking. These leek patties offer a flavorful fusion of rich ground beef with the gentle, sweetly mild flavour of fresh leeks, rendering them absolutely addictive.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon wedges, to garnish

Wash the fresh leeks well and cut away the roots and most of the green stalk. Chop lengthwise lengthways then into 1.5cm rounds. Transfer in a large skillet and cover with fresh water, then simmer over a medium heat for about 20 minutes or until cooked through.

Drain the cooked leeks and transfer in a big bowl with the minced beef, eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and season liberally with pepper and salt. Stir completely using your fingers then mold a couple of scoops into a patty, pressing a slightly. Place on a plate and proceed for the balance of the mixture.

Preheat cooking oil in a pan to a amount of about 2 centimeters over a medium flame. When the oil is hot, fry the fritters in small batches until crispy on all sides. (Do not fill the frying pan as this lowers the oil temperature of the oil.) Take out the finished croquettes to a plate topped with kitchen paper and let to cool.

Serve with lemon slices.

Spinach Patties

These amazing spinach and cheese fritters are a true treat. The crunchy outside opens up to a smooth center. The leafy spinach brings a vibrant, moderately green taste, while the dairy provides a deep, umami richness. You can substitute the dairy cheese with steamed, mashed spuds if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if required
• 3 eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

For raw spinach, wash it carefully, discarding any tough stems, and cut into it into big pieces. Put in a large saucepan with a bit of water over a moderate heat. Once wilted, remove in a sieve for about a quarter hour, then squeeze out any excess liquid and put aside.

For defrosted spinach, completely press out excess liquid.

Heat the olive oil in a frying pan over a moderate heat and cook the diced onion and garlic cloves until tender, about four minutes. Remove from the flame.

Put the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, spice, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and spice with pepper and salt. Combine well until incorporated. If the mixture looks too loose, add some extra breadcrumbs.

Using your hands, shape the dough into oval shapes a bit bigger than a walnut but less bulky than an egg, and set them on a plate topped with parchment paper. Cover and chill for at least 60 minutes.

In a large frying pan over medium heat, preheat oil to a amount of about half an inch. Cook the fritters a few at a time for a couple of minutes on both sides, turning so they are golden brown completely, then transfer on paper towel.

Present with lemon slices.

Kroketes Fakes

Featuring a golden crust and tender interior, these croquettes are not only flavorful but also a highly healthy bite or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to serve

Place the dry lentils in a pot and submerge with plenty of cold water. Simmer over a moderate heat for about 20 minutes or until partially softened, adding more water to maintain the legumes submerged if required.

Add the bulgur wheat and proceed cooking until tender. Remove the water from the mixture thoroughly and put aside in a mixing bowl.

Heat a portion of the