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Leek Croquettes

Bite-sized pan-fried patties, typically known as keftedes, are a cherished speciality in Sephardic culinary traditions. These wonderful leek patties offer a tasty blend of savory beef with the gentle, mildly sweet taste of leeks, making them truly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp paprika
• Olive oil, for frying
• Lemon slices, to garnish

Wash the green leeks carefully and cut away the root ends and the bulk of the green tops. Chop in half lengthways then into 1.5-centimeter rounds. Put in a deep frying pan and cover with cold water, then simmer over a moderate heat for about 20 minutes or until tender.

Strain the leeks and place in a big bowl with the beef, eggs, matzo meal, chopped dill, parsley and paprika and spice well with salt and pepper. Stir well using your hands then form a several scoops into a patty, flattening a slightly. Set on a plate and repeat for the balance of the ingredients.

Heat cooking oil in a skillet to a depth of about 2 centimeters over a medium flame. When the heated oil is ready, fry the patties in small groups until golden on all sides. (Do not fill the frying pan as this reduces the temperature of the oil.) Take out the finished patties to a plate lined with absorbent paper and permit to rest.

Present with fresh lemon.

Spinach Patties

These delightful spinach with cheese croquettes are a true treat. The crunchy crust reveals a soft filling. The spinach adds a vibrant, slightly green flavor, while the dairy gives a rich, savory creaminess. Feel free to swap the dairy cheese with cooked, pureed spuds if you prefer.

Produces 16–18

• 1kg spinach leaves (or about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), plus extra if needed
• 3 fresh eggs
• Oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to serve

If using fresh spinach, wash it thoroughly, removing any stalks, and coarsely chop it into sizable portions. Put in a big pot with a bit of hot water over a moderate heat. Once wilted, remove in a strainer for about a quarter hour, then press out any extra water and set aside.

When working with thawed frozen spinach, carefully press out unwanted moisture.

Heat the olive oil in a pan over a medium heat and cook the onion and garlic until translucent, about 4 minutes. Remove from the heat.

Put the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, paprika, breadcrumbs and eggs in a large bowl and season with pepper and salt. Stir thoroughly until incorporated. If the preparation seems too soft, add some more crumbs.

Using your hands, shape the preparation into oval croquettes a bit bigger than a walnut but smaller than an large egg, and set them on a plate lined with baking paper. Cover and refrigerate for at least 1 hour.

In a wide pan over medium flame, preheat oil to a amount of about 1cm. Brown the fritters a few at a time for 2–3 minutes per side, turning so they are golden all over, then put on paper towel.

Present with lemon slices.

Kroketes Fakes

With their golden crust and tender interior, these fritters are not only flavorful but also a wonderfully nutritious bite or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Yogurt and lemon wedges, to accompany

Put the brown lentils in a pan and fill with ample water. Simmer over a medium heat for about twenty minutes or until nearly done, including extra liquid to keep the pulses covered if necessary.

Mix in the burghul and keep cooking until fully cooked. Drain the ingredients thoroughly and set aside in a bowl.

Preheat 50% of the