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Leek Croquettes

Bite-sized pan-fried fritters, typically known as keftedes, are a cherished delicacy in Sephardic cooking. These particular leek croquettes offer a delicious fusion of rich ground beef with the gentle, mildly sweet taste of leeks, making them absolutely irresistible.

Makes 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon wedges, to serve

Thoroughly wash the green leeks well and trim off the base and most of the green stalk. Chop lengthwise longways then into 1.5-centimeter slices. Place in a large skillet and fill with water, then cook over a moderate heat for about 20 mins or until cooked through.

Remove the water from the cooked leeks and place in a mixing bowl with the ground beef, eggs, matzo meal, fresh dill, flat-leaf parsley and spice and spice generously with seasoning. Combine completely using your hands then form a several spoonfuls into a ball, shaping a little. Set on a platter and continue for the balance of the ingredients.

Warm oil in a pan to a depth of about 2 centimeters over a medium heat. When the oil is sizzling, brown the croquettes in small batches until golden brown on all sides. (Do not fill the pan as this reduces the heat of the oil.) Remove the finished patties to a dish lined with paper towel and allow to drain.

Serve with lemon wedges.

Spinach Patties

These cheesy spinach patties are a genuine pleasure. The crispy outside opens up to a creamy interior. The fresh spinach imparts a vibrant, slightly natural flavor, while the cheese provides a rich, flavorful richness. You can substitute the dairy cheese with boiled, pureed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if needed
• 3 large eggs
• Cooking oil for pan-frying (or use sunflower oil)
• Lemon slices, to serve

For fresh spinach, clean it well, removing any tough stems, and coarsely chop it into large chunks. Place in a big pot with a bit of hot water over a medium heat. Once wilted, strain in a colander for about a quarter hour, then press out any excess liquid and put aside.

When working with defrosted spinach, completely press out unwanted moisture.

Heat the cooking oil in a frying pan over a medium flame and saute the onion and minced garlic until translucent, about 4 minutes. Remove from the flame.

Place the wilted spinach, cooked onion and softened garlic, grated cheese, ricotta, nutmeg, red spice, breadcrumbs and eggs in a large bowl and flavor with pepper and salt. Combine completely until incorporated. If the preparation seems too wet, mix in some additional breadcrumbs.

With your fingers, mold the dough into oval shapes slightly larger than a nut but more compact than an large egg, and set them on a baking sheet covered with wax paper. Wrap and chill for at least one hour.

In a wide pan over medium heat, warm cooking oil to a amount of about 1 centimeter. Brown the fritters a few at a time for 2–3 minutes each side, turning so they are golden brown all over, then put on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

With their crispy exterior and moist center, these patties are not only delicious but also a highly nutritious snack or meal.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to serve

Put the brown lentils in a pot and submerge with enough cold water. Simmer over a moderate heat for about twenty minutes or until nearly done, including extra liquid to maintain the pulses immersed if needed.

Mix in the burghul and proceed cooking until softened. Strain the lentils and burghul thoroughly and reserve in a mixing bowl.

Warm a portion of the