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Leek Croquettes

Bite-sized fried croquettes, typically referred to as keftedes, represent a treasured signature dish in Sephardic cuisine. These particular leek patties offer a delicious combination of savory minced beef with the gentle, sweetly mild flavour of tender leeks, making them truly addictive.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to serve

Clean the fresh leeks carefully and cut away the root ends and the bulk of the green stalk. Slice lengthwise along the length then into 1.5cm slices. Place in a large skillet and submerge with water, then simmer over a medium heat for about twenty minutes or until tender.

Remove the water from the softened leeks and put in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, parsley and spice and flavor generously with salt and pepper. Combine well using your hands then shape a several spoonfuls into a patty, pressing a slightly. Put on a plate and proceed for the remaining of the mixture.

Warm cooking oil in a pan to a depth of about 2cm over a medium flame. When the heated oil is hot, fry the patties in batches until crispy on both sides. (Don't overcrowd the skillet as this lowers the heat of the oil.) Take out the cooked fritters to a plate lined with absorbent paper and permit to rest.

Serve with fresh lemon.

Keftes de Espinacha

These cheesy spinach fritters are a true delight. The crunchy crust gives way to a smooth center. The leafy spinach imparts a fresh, moderately natural taste, while the dairy offers a rich, savory smoothness. It's possible to replace the cheese with cooked, crushed potato if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Olive oil for deep-frying (or sunflower oil)
• Fresh lemon, to garnish

If using raw spinach, clean it well, discarding any tough stems, and roughly chop it into big pieces. Place in a large saucepan with a bit of water over a medium flame. Once wilted, remove in a colander for about a quarter hour, then press out any extra water and reserve.

If using defrosted spinach, completely remove excess liquid.

Preheat the oil in a frying pan over a moderate heat and fry the diced onion and garlic cloves until translucent, about 4 minutes. Turn off the stove.

Combine the cooked spinach, fried onion and softened garlic, grated cheese, creamy cheese, spice, sweet paprika, breadcrumbs and eggs in a big mixing bowl and flavor with salt and pepper. Combine well until blended. If the dough seems too soft, incorporate some additional breadcrumbs.

By hand, mold the preparation into elongated patties a bit bigger than a walnut shell but smaller than an egg, and put them on a plate covered with baking paper. Cover and chill for at least one hour.

In a large frying pan over moderate heat, preheat olive oil to a level of about 1cm. Brown the patties a few at a time for a couple of minutes each side, turning so they are golden all over, then place on absorbent paper.

Offer with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these patties are not only delicious but also a wonderfully healthy bite or dish.

Produces 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to accompany

Place the dry lentils in a saucepan and cover with ample fresh water. Cook over a medium heat for about twenty minutes or until nearly done, pouring extra liquid to ensure the pulses submerged if necessary.

Mix in the bulgur wheat and keep cooking until tender. Drain the lentils and burghul completely and put aside in a container.

Preheat 50% of the