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Leek Croquettes

Bite-sized fried croquettes, often called keftedes, represent a beloved signature dish in Sephardic Jewish cooking. These leek croquettes deliver a delicious combination of rich ground beef with the gentle, slightly sweet essence of fresh leeks, and they are truly crave-worthy.

Makes 12

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

Wash the green leeks well and remove the base and most of the dark green parts. Chop in half along the length then into 1.5-centimeter rounds. Put in a deep pan and cover with cold water, then cook over a moderate heat for about 20 minutes or until cooked through.

Drain the cooked leeks and put in a mixing bowl with the ground beef, beaten eggs, matzo meal, chopped dill, parsley and sweet paprika and spice well with seasoning. Combine completely using your fingers then shape a couple of scoops into a ball, flattening a slightly. Place on a plate and repeat for the balance of the preparation.

Heat olive oil in a skillet to a amount of about 2 centimeters over a medium flame. When the heated oil is sizzling, cook the fritters in small batches until golden on both sides. (Avoid overcrowding the pan as this reduces the temperature of the cooking oil.) Take out the finished fritters to a plate lined with absorbent paper and permit to drain.

Offer with fresh lemon.

Spinach Patties

These cheesy spinach croquettes are a true pleasure. The crispy outside gives way to a soft interior. The fresh spinach imparts a vibrant, moderately natural taste, while the grated cheese offers a deep, umami creaminess. You can substitute the cheese with boiled, crushed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or use sunflower oil)
• Lemon slices, to serve

If using leafy greens, wash it well, getting rid of any tough stems, and coarsely chop it into big pieces. Place in a deep pan with a little hot water over a medium heat. Once cooked, drain in a colander for about 15 mins, then press out any extra water and put aside.

If using previously frozen spinach, thoroughly press out extra water.

Preheat the olive oil in a frying pan over a moderate heat and cook the chopped onion and garlic until tender, about four minutes. Turn off the heat.

Put the wilted spinach, fried onion and softened garlic, grated cheese, creamy cheese, spice, paprika, dry crumbs and eggs in a container and spice with pepper and salt. Combine completely until combined. If the preparation seems too loose, add some extra crumbs.

By hand, mold the dough into oval croquettes slightly larger than a walnut but less bulky than an egg, and place them on a plate topped with baking paper. Seal and chill for at least 60 minutes.

In a wide pan over medium heat, heat olive oil to a amount of about half an inch. Fry the fritters a handful for a couple of minutes each side, turning so they are golden brown all over, then put on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

Featuring a golden crust and tender interior, these fritters are not only delicious but also a wonderfully nutritious snack or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to garnish

Put the brown lentils in a saucepan and fill with enough fresh water. Boil over a medium heat for about twenty minutes or until partially softened, pouring extra liquid to keep the legumes immersed if necessary.

Add the burghul and continue cooking until softened. Strain the ingredients completely and reserve in a container.

Preheat a portion of the