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Leek Croquettes

Petite pan-fried fritters, often called keftedes, stand as a beloved signature dish in Sephardic cooking. These particular leek patties present a flavorful blend of rich ground beef with the delicate, sweetly mild flavour of fresh leeks, and they are utterly addictive.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks well and trim off the root ends and the bulk of the green stalk. Cut lengthwise lengthways then into half-inch slices. Put in a deep frying pan and fill with cold water, then heat over a medium flame for about twenty minutes or until tender.

Drain the cooked leeks and put in a big bowl with the minced beef, eggs, matzo meal, dill, parsley and spice and spice liberally with seasoning. Mix completely using your fingers then form a couple of spoonfuls into a croquette, flattening a little. Set on a platter and proceed for the remaining of the mixture.

Warm olive oil in a skillet to a level of about 2 centimeters over a medium heat. When the heated oil is hot, brown the croquettes in small groups until crispy on both sides. (Don't overcrowd the frying pan as this reduces the heat of the oil.) Take out the ready fritters to a plate covered with absorbent paper and allow to rest.

Present with lemon slices.

Spinach Croquettes

These amazing spinach and cheese fritters are a genuine delight. The crispy outside opens up to a creamy filling. The leafy spinach adds a fresh, moderately green flavor, while the grated cheese provides a rich, savory smoothness. Feel free to swap the dairy cheese with cooked, pureed potato if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 eggs
• Oil for pan-frying (or neutral oil)
• Lemon wedges, to accompany

When using leafy greens, wash it carefully, removing any stalks, and coarsely chop it into sizable portions. Place in a big pot with a bit of hot water over a medium heat. Once cooked, remove in a colander for about a quarter hour, then squeeze out any extra water and reserve.

When working with thawed frozen spinach, completely press out unwanted moisture.

Heat the oil in a skillet over a moderate heat and cook the chopped onion and garlic cloves until translucent, about 4 minutes. Remove from the flame.

Place the cooked spinach, sauteed onion and garlic, hard cheese, creamy cheese, spice, sweet paprika, breading and eggs in a large bowl and spice with seasoning. Combine completely until blended. If the mixture seems too soft, mix in some more breading.

Using your hands, shape the dough into oval shapes a bit bigger than a nut but more compact than an large egg, and place them on a plate lined with parchment paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, warm oil to a level of about 1 centimeter. Fry the fritters a few at a time for 2–3 minutes on both sides, rotating so they are golden completely, then transfer on absorbent paper.

Serve with fresh lemon.

Kroketes Fakes

With their crunchy outside and soft inside, these croquettes are not only delicious but also a highly nutritious bite or main course.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and lemon slices, to accompany

Add the brown lentils in a saucepan and fill with plenty of fresh water. Simmer over a moderate heat for about 20 mins or until partially softened, pouring additional water to ensure the legumes immersed if required.

Mix in the burghul and keep cooking until tender. Strain the lentils and burghul thoroughly and put aside in a container.

Warm 50% of the