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Leek Croquettes

Bite-sized crispy fritters, commonly referred to as keftedes, represent a beloved signature dish in Sephardic culinary traditions. These wonderful leek fritters offer a delicious fusion of savory ground beef with the gentle, mildly sweet essence of tender leeks, making them truly addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Wash the fresh leeks carefully and remove the roots and most of the green stalk. Chop lengthwise longways then into 1.5-centimeter slices. Transfer in a deep pan and fill with water, then cook over a medium heat for about 20 mins or until tender.

Remove the water from the cooked leeks and put in a mixing bowl with the beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and spice well with salt and pepper. Combine completely using your hands then shape a few scoops into a ball, flattening a slightly. Place on a tray and continue for the rest of the preparation.

Heat olive oil in a pan to a depth of about 2cm over a medium heat. When the heated oil is hot, fry the patties in small batches until crispy on all sides. (Don't overcrowd the pan as this drops the temperature of the oil.) Remove the cooked patties to a tray lined with paper towel and let to drain.

Offer with lemon slices.

Spinach Croquettes

These spinach with cheese patties are a genuine delight. The crispy outside reveals a soft filling. The spinach adds a bright, slightly green taste, while the cheese provides a deep, flavorful creaminess. You can substitute the cheese with boiled, mashed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 large eggs
• Olive oil for frying (or sunflower oil)
• Fresh lemon, to serve

When using leafy greens, clean it thoroughly, discarding any tough stems, and roughly chop it into sizable portions. Put in a big pot with a bit of hot water over a medium heat. Once cooked, strain in a colander for about 15 minutes, then remove any extra water and set aside.

When working with defrosted spinach, carefully remove unwanted moisture.

Warm the cooking oil in a pan over a medium flame and fry the onion and garlic cloves until tender, about 4 minutes. Take off the flame.

Put the wilted spinach, cooked onion and garlic, grated cheese, soft cheese, spice, paprika, breading and eggs in a big mixing bowl and spice with salt and pepper. Combine thoroughly until incorporated. If the mixture looks too loose, incorporate some more breading.

Using your hands, mold the dough into oval shapes slightly larger than a walnut shell but less bulky than an egg, and put them on a tray covered with baking paper. Cover and chill for at least 1 hour.

In a big skillet over medium heat, preheat olive oil to a amount of about 1cm. Fry the patties a handful for a couple of minutes on both sides, turning so they are crispy completely, then place on paper towel.

Present with lemon wedges.

Kroketes Fakes

Featuring a golden crust and soft inside, these fritters are not only delicious but also a wonderfully nutritious appetizer or main course.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and fresh lemon, to serve

Add the dry lentils in a pan and submerge with ample water. Cook over a moderate heat for about 20 mins or until nearly done, pouring extra liquid to maintain the pulses submerged if needed.

Mix in the cracked wheat and proceed cooking until softened. Drain the mixture thoroughly and set aside in a container.

Preheat a portion of the