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Leek Croquettes

Bite-sized fried fritters, commonly called keftedes, stand as a beloved speciality in Sephardic cooking. These leek fritters deliver a flavorful combination of hearty minced beef with the subtle, mildly sweet taste of leeks, making them utterly irresistible.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to garnish

Wash the fresh leeks well and trim off the base and most of the dark green parts. Chop into halves lengthways then into half-inch rounds. Transfer in a deep pan and submerge with water, then cook over a moderate heat for about 20 minutes or until cooked through.

Drain the cooked leeks and transfer in a mixing bowl with the beef, eggs, crumbs, chopped dill, chopped parsley and sweet paprika and flavor well with salt and pepper. Stir thoroughly using your fingers then form a couple of scoops into a croquette, pressing a slightly. Set on a tray and continue for the rest of the ingredients.

Warm oil in a pan to a amount of about 2cm over a moderate heat. When the oil is sizzling, brown the patties in small groups until crispy on all sides. (Do not fill the pan as this drops the temperature of the oil.) Take out the ready fritters to a tray covered with kitchen paper and let to cool.

Present with lemon wedges.

Spinach Patties

These cheesy spinach patties are a genuine delight. The golden exterior gives way to a creamy filling. The leafy spinach brings a vibrant, slightly green flavor, while the cheese offers a rich, flavorful richness. You can substitute the dairy cheese with cooked, mashed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Lemon slices, to garnish

For leafy greens, clean it carefully, discarding any stalks, and coarsely chop it into big pieces. Transfer in a big pot with a little hot water over a moderate heat. Once cooked, remove in a sieve for about 15 mins, then press out any extra water and put aside.

When working with thawed frozen spinach, completely squeeze out extra water.

Heat the oil in a skillet over a moderate heat and saute the diced onion and minced garlic until softened, about a few minutes. Take off the flame.

Place the wilted spinach, cooked onion and garlic, hard cheese, ricotta, spice, paprika, breadcrumbs and eggs in a large bowl and spice with pepper and salt. Mix well until incorporated. If the preparation appears too wet, incorporate some more breadcrumbs.

Using your hands, form the mixture into oval croquettes slightly larger than a walnut shell but more compact than an chicken egg, and put them on a tray topped with wax paper. Seal and chill for at least one hour.

In a big skillet over medium heat, preheat oil to a level of about 1cm. Cook the patties a small batch for two to three minutes per side, rotating so they are golden brown completely, then place on kitchen roll.

Present with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and moist center, these patties are not only delicious but also a wonderfully nutritious snack or dish.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to garnish

Add the brown lentils in a saucepan and fill with enough water. Boil over a moderate heat for about 20 minutes or until almost cooked, adding additional water to ensure the lentils immersed if needed.

Stir in the bulgur wheat and continue cooking until tender. Remove the water from the mixture completely and set aside in a bowl.

Heat half of the