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Leek Croquettes

Bite-sized crispy fritters, often known as keftedes, stand as a beloved speciality in Sephardic Jewish cooking. These particular leek croquettes offer a flavorful blend of rich beef with the delicate, mildly sweet essence of fresh leeks, rendering them absolutely addictive.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon slices, to garnish

Clean the leeks well and trim off the roots and most of the dark green parts. Cut in half longways then into 1.5-centimeter pieces. Transfer in a deep pan and fill with cold water, then cook over a medium flame for about 20 mins or until softened.

Strain the softened leeks and put in a big bowl with the beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and paprika and flavor generously with seasoning. Combine thoroughly using your palms then mold a several spoonfuls into a ball, flattening a slightly. Set on a platter and continue for the rest of the preparation.

Preheat olive oil in a skillet to a depth of about 2 centimeters over a medium flame. When the olive oil is hot, brown the croquettes in small batches until golden on all sides. (Do not fill the pan as this drops the oil temperature of the oil.) Transfer the ready patties to a dish topped with paper towel and let to cool.

Serve with fresh lemon.

Spinach Patties

These delightful spinach with cheese croquettes are a genuine pleasure. The golden exterior opens up to a smooth interior. The leafy spinach adds a fresh, moderately earthy flavor, while the grated cheese gives a deep, umami smoothness. You can substitute the dairy cheese with boiled, crushed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Oil for deep-frying (or sunflower oil)
• Lemon slices, to garnish

For raw spinach, rinse it well, getting rid of any tough stems, and coarsely chop it into sizable portions. Transfer in a big pot with a little hot water over a moderate heat. Once wilted, remove in a strainer for about 15 mins, then remove any extra water and reserve.

For defrosted spinach, thoroughly press out excess liquid.

Preheat the cooking oil in a pan over a medium heat and fry the onion and minced garlic until softened, about four minutes. Take off the flame.

Combine the wilted spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, spice, sweet paprika, breading and eggs in a container and season with seasoning. Stir well until incorporated. If the dough appears too wet, add some more crumbs.

With your fingers, form the preparation into oval shapes somewhat larger than a walnut but less bulky than an egg, and place them on a baking sheet topped with parchment paper. Cover and refrigerate for at least one hour.

In a large frying pan over moderate heat, warm olive oil to a amount of about 1 centimeter. Brown the croquettes a handful for two to three minutes each side, rotating so they are golden everywhere, then place on absorbent paper.

Present with fresh lemon.

Kroketes Fakes

With their golden crust and tender interior, these patties are not only flavorful but also a extremely healthy snack or meal.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to accompany

Add the lentils in a saucepan and submerge with plenty of cold water. Cook over a medium flame for about 20 minutes or until partially softened, adding additional water to keep the lentils covered if necessary.

Stir in the cracked wheat and continue cooking until fully cooked. Strain the mixture thoroughly and reserve in a bowl.

Heat a portion of the