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Leek Croquettes

Bite-sized pan-fried croquettes, often known as keftedes, stand as a cherished delicacy in Sephardic cuisine. These particular leek patties deliver a tasty blend of hearty beef with the subtle, mildly sweet flavour of tender leeks, and they are truly crave-worthy.

Produces 12

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

Thoroughly wash the fresh leeks well and cut away the base and the bulk of the green stalk. Chop in half along the length then into 1.5cm rounds. Put in a deep frying pan and fill with water, then heat over a medium heat for about 20 minutes or until tender.

Remove the water from the cooked leeks and place in a large mixing bowl with the beef, eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and season generously with salt and pepper. Stir completely using your hands then form a couple of spoonfuls into a patty, shaping a slightly. Place on a platter and repeat for the balance of the mixture.

Preheat cooking oil in a frying pan to a level of about ¾ inch over a medium heat. When the olive oil is ready, cook the fritters in small batches until golden brown on both sides. (Do not fill the skillet as this lowers the oil temperature of the oil.) Remove the ready fritters to a plate topped with paper towel and permit to rest.

Present with lemon wedges.

Spinach Croquettes

These delightful spinach with cheese croquettes are a true delight. The crispy outside reveals a soft filling. The spinach imparts a vibrant, slightly natural taste, while the cheese gives a rich, savory creaminess. It's possible to replace the dairy cheese with cooked, mashed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Oil for frying (or use neutral oil)
• Lemon slices, to serve

For leafy greens, clean it thoroughly, removing any tough stems, and coarsely chop it into sizable portions. Put in a large saucepan with a little liquid over a medium flame. Once softened, remove in a sieve for about 15 minutes, then press out any remaining moisture and put aside.

For thawed frozen spinach, thoroughly press out unwanted moisture.

Warm the olive oil in a skillet over a medium flame and cook the diced onion and garlic until tender, about a few minutes. Turn off the flame.

Place the cooked spinach, fried onion and garlic, kefalotyri, ricotta, spice, paprika, dry crumbs and beaten eggs in a large bowl and flavor with seasoning. Mix completely until combined. If the dough seems too soft, mix in some more breading.

With your fingers, form the preparation into elongated patties a bit bigger than a nut but less bulky than an egg, and place them on a plate topped with baking paper. Seal and refrigerate for at least 1 hour.

In a wide pan over medium flame, heat cooking oil to a depth of about 1 centimeter. Brown the patties a handful for 2–3 minutes on both sides, rotating so they are golden completely, then place on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

With their crunchy outside and tender interior, these croquettes are not only delicious but also a wonderfully healthy bite or meal.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, minced
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to garnish

Add the lentils in a pan and cover with plenty of cold water. Boil over a moderate heat for about twenty minutes or until nearly done, adding extra liquid to maintain the pulses immersed if necessary.

Stir in the burghul and keep cooking until tender. Strain the mixture well and set aside in a bowl.

Heat 50% of the