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Leek Croquettes

Bite-sized fried croquettes, typically referred to as keftedes, stand as a cherished speciality in Sephardic Jewish cuisine. These particular leek patties offer a flavorful fusion of rich ground beef with the gentle, slightly sweet essence of leeks, rendering them truly crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon slices, to garnish

Clean the fresh leeks properly and cut away the base and most of the green stalk. Cut into halves along the length then into half-inch slices. Place in a deep pan and submerge with cold water, then simmer over a medium heat for about 20 mins or until cooked through.

Drain the softened leeks and put in a large mixing bowl with the beef, eggs, crumbs, dill, flat-leaf parsley and spice and flavor liberally with salt and pepper. Mix thoroughly using your hands then shape a several spoonfuls into a patty, pressing a slightly. Place on a platter and continue for the remaining of the preparation.

Preheat cooking oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the heated oil is ready, cook the patties in batches until crispy on all sides. (Don't overcrowd the pan as this reduces the oil temperature of the oil.) Take out the ready croquettes to a plate topped with kitchen paper and permit to rest.

Serve with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese fritters are a true treat. The crispy crust reveals a creamy filling. The spinach imparts a vibrant, moderately earthy flavor, while the cheese gives a savory, savory creaminess. You can substitute the cheese with boiled, pureed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to serve

For fresh spinach, wash it well, removing any tough stems, and roughly chop it into large chunks. Put in a deep pan with a bit of water over a moderate heat. Once cooked, strain in a colander for about 15 minutes, then remove any excess liquid and put aside.

For previously frozen spinach, thoroughly press out unwanted moisture.

Warm the oil in a frying pan over a medium flame and saute the diced onion and garlic until softened, about a few minutes. Turn off the flame.

Combine the wilted spinach, sauteed onion and softened garlic, hard cheese, soft cheese, nutmeg, sweet paprika, breading and beaten eggs in a container and flavor with pepper and salt. Combine thoroughly until incorporated. If the dough looks too loose, add some additional crumbs.

By hand, mold the preparation into elongated patties a bit bigger than a walnut but less bulky than an large egg, and place them on a baking sheet covered with baking paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over medium flame, heat cooking oil to a depth of about 1cm. Cook the fritters a small batch for a couple of minutes per side, turning so they are golden brown everywhere, then place on absorbent paper.

Present with lemon slices.

Kroketes Fakes

With their golden crust and tender interior, these croquettes are not only tasty but also a wonderfully nutritious bite or dish.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to serve

Put the brown lentils in a saucepan and submerge with enough fresh water. Boil over a medium flame for about 20 mins or until partially softened, adding more water to ensure the pulses immersed if needed.

Mix in the cracked wheat and proceed cooking until tender. Remove the water from the lentils and burghul well and set aside in a container.

Heat 50% of the