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Leek Croquettes

Small crispy fritters, typically referred to as keftedes, stand as a cherished delicacy in Sephardic culinary traditions. These particular leek croquettes deliver a tasty fusion of hearty ground beef with the subtle, slightly sweet flavour of tender leeks, rendering them absolutely crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Lemon wedges, to serve

Clean the leeks carefully and trim off the base and the majority of the dark green parts. Cut into halves longways then into 1.5cm pieces. Transfer in a deep pan and fill with water, then simmer over a medium heat for about 20 mins or until tender.

Remove the water from the leeks and place in a mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and spice generously with seasoning. Combine well using your fingers then mold a few spoonfuls into a croquette, pressing a bit. Put on a plate and continue for the rest of the mixture.

Warm oil in a skillet to a level of about 2 centimeters over a moderate heat. When the oil is sizzling, brown the croquettes in small groups until crispy on both sides. (Do not fill the skillet as this lowers the heat of the oil.) Remove the finished fritters to a tray topped with absorbent paper and allow to rest.

Serve with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese patties are a true pleasure. The crispy outside reveals a creamy filling. The spinach adds a vibrant, moderately green note, while the grated cheese offers a rich, savory creaminess. You can substitute the cheese with cooked, pureed spuds if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

When using fresh spinach, clean it carefully, discarding any tough stems, and roughly chop it into large chunks. Put in a deep pan with a small amount water over a moderate heat. Once softened, drain in a colander for about 15 minutes, then press out any extra water and set aside.

For previously frozen spinach, completely squeeze out unwanted moisture.

Heat the oil in a frying pan over a medium flame and saute the onion and minced garlic until translucent, about a few minutes. Turn off the stove.

Put the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, red spice, breading and eggs in a big mixing bowl and season with seasoning. Stir completely until incorporated. If the dough appears too wet, incorporate some extra breadcrumbs.

Using your hands, form the dough into elongated patties a bit bigger than a walnut shell but less bulky than an chicken egg, and set them on a plate lined with parchment paper. Seal and refrigerate for at least 1 hour.

In a large frying pan over medium flame, warm olive oil to a level of about 1cm. Cook the fritters a small batch for 2–3 minutes per side, flipping so they are crispy completely, then place on kitchen roll.

Serve with fresh lemon.

Kroketes Fakes

With their crispy exterior and moist center, these patties are not only delicious but also a wonderfully healthy snack or main course.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to preference
• Creamy yogurt and fresh lemon, to accompany

Place the lentils in a pot and cover with plenty of fresh water. Simmer over a medium flame for about twenty minutes or until almost cooked, pouring additional water to keep the lentils covered if needed.

Mix in the cracked wheat and keep cooking until fully cooked. Remove the water from the lentils and burghul well and reserve in a mixing bowl.

Warm half of the