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Leek Croquettes

Bite-sized crispy patties, often known as keftedes, are a beloved delicacy in Sephardic cooking. These wonderful leek patties deliver a tasty blend of hearty ground beef with the gentle, slightly sweet taste of leeks, making them absolutely addictive.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks properly and trim off the root ends and most of the green tops. Slice lengthwise along the length then into 1.5cm rounds. Place in a large skillet and fill with cold water, then heat over a medium heat for about 20 minutes or until softened.

Drain the cooked leeks and put in a big bowl with the beef, eggs, breadcrumbs, chopped dill, parsley and sweet paprika and flavor well with salt and pepper. Mix well using your palms then shape a few tablespoonfuls into a croquette, shaping a little. Put on a platter and proceed for the balance of the ingredients.

Heat cooking oil in a pan to a amount of about 2cm over a medium flame. When the olive oil is ready, brown the fritters in batches until golden on each side. (Do not fill the skillet as this drops the temperature of the oil.) Remove the ready fritters to a dish lined with kitchen paper and let to rest.

Offer with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese fritters are a genuine treat. The golden crust opens up to a smooth interior. The spinach brings a fresh, somewhat green flavor, while the dairy offers a rich, savory richness. It's possible to replace the dairy cheese with steamed, mashed potato if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Oil for deep-frying (or use sunflower oil)
• Lemon wedges, to serve

For leafy greens, clean it thoroughly, discarding any stalks, and cut into it into sizable portions. Put in a deep pan with a small amount water over a moderate heat. Once cooked, remove in a sieve for about 15 mins, then squeeze out any remaining moisture and reserve.

For previously frozen spinach, carefully press out unwanted moisture.

Warm the cooking oil in a pan over a moderate heat and cook the chopped onion and garlic until translucent, about four minutes. Remove from the stove.

Combine the wilted spinach, cooked onion and garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, breading and beaten eggs in a big mixing bowl and spice with pepper and salt. Mix well until combined. If the dough appears too loose, add some more crumbs.

With your fingers, form the mixture into oval croquettes a bit bigger than a nut but less bulky than an chicken egg, and put them on a plate lined with wax paper. Cover and cool for at least 60 minutes.

In a big skillet over moderate heat, preheat olive oil to a depth of about 1cm. Brown the croquettes a handful for 2–3 minutes each side, flipping so they are crispy everywhere, then put on paper towel.

Offer with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these fritters are not only tasty but also a wonderfully healthy appetizer or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Creamy yogurt and lemon slices, to serve

Add the dry lentils in a pan and fill with enough water. Simmer over a medium heat for about twenty minutes or until partially softened, pouring more water to ensure the legumes covered if required.

Add the cracked wheat and keep cooking until softened. Remove the water from the lentils and burghul completely and reserve in a mixing bowl.

Preheat 50% of the