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Leek Croquettes

Petite fried patties, commonly known as keftedes, stand as a beloved signature dish in Sephardic Jewish cooking. These leek patties offer a tasty blend of savory ground beef with the subtle, mildly sweet essence of tender leeks, making them utterly irresistible.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to garnish

Wash the fresh leeks properly and trim off the base and the bulk of the dark green parts. Slice into halves longways then into 1.5cm pieces. Place in a deep pan and fill with fresh water, then cook over a medium heat for about 20 minutes or until softened.

Remove the water from the cooked leeks and put in a big bowl with the minced beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and paprika and flavor liberally with seasoning. Stir thoroughly using your hands then form a few spoonfuls into a ball, flattening a little. Set on a plate and repeat for the rest of the preparation.

Heat olive oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the heated oil is ready, fry the patties in small groups until crispy on both sides. (Don't overcrowd the frying pan as this lowers the temperature of the oil.) Remove the cooked fritters to a dish lined with absorbent paper and let to cool.

Present with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese croquettes are a genuine delight. The golden crust reveals a creamy filling. The fresh spinach imparts a fresh, moderately green note, while the dairy provides a rich, flavorful richness. It's possible to replace the cheese with steamed, crushed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if needed
• 3 eggs
• Olive oil for deep-frying (or neutral oil)
• Lemon wedges, to serve

For raw spinach, rinse it thoroughly, removing any stalks, and cut into it into large chunks. Put in a big pot with a little water over a medium heat. Once cooked, drain in a sieve for about 15 mins, then remove any excess liquid and put aside.

If using previously frozen spinach, thoroughly remove extra water.

Heat the oil in a frying pan over a medium heat and saute the onion and minced garlic until softened, about four minutes. Take off the flame.

Put the prepared spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, red spice, dry crumbs and eggs in a container and spice with salt and pepper. Stir well until blended. If the preparation seems too wet, add some extra crumbs.

With your fingers, form the preparation into oval croquettes slightly larger than a walnut but smaller than an chicken egg, and place them on a tray topped with wax paper. Cover and refrigerate for at least one hour.

In a wide pan over medium flame, warm olive oil to a amount of about 1cm. Fry the patties a handful for 2–3 minutes per side, turning so they are crispy completely, then transfer on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

Boasting a golden crust and tender interior, these fritters are not only delicious but also a wonderfully wholesome bite or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and lemon wedges, to garnish

Place the brown lentils in a pot and cover with enough fresh water. Simmer over a medium flame for about 20 minutes or until nearly done, pouring extra liquid to keep the legumes submerged if needed.

Mix in the burghul and keep cooking until fully cooked. Drain the ingredients well and reserve in a container.

Warm 50% of the