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Leek Croquettes

Bite-sized pan-fried croquettes, often called keftedes, represent a treasured delicacy in Sephardic cuisine. These leek patties offer a flavorful combination of savory beef with the gentle, sweetly mild taste of fresh leeks, making them truly crave-worthy.

Produces 12

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

Clean the fresh leeks properly and cut away the base and the majority of the green tops. Chop lengthwise longways then into 1.5cm pieces. Transfer in a large skillet and submerge with water, then cook over a medium flame for about 20 mins or until softened.

Remove the water from the softened leeks and transfer in a mixing bowl with the minced beef, beaten eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and spice liberally with seasoning. Mix well using your palms then mold a several scoops into a ball, pressing a bit. Put on a platter and repeat for the remaining of the mixture.

Warm cooking oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the oil is sizzling, brown the fritters in small groups until golden on each side. (Don't overcrowd the pan as this drops the oil temperature of the oil.) Remove the finished patties to a tray topped with absorbent paper and allow to rest.

Serve with lemon slices.

Spinach Croquettes

These delightful cheesy spinach fritters are a true pleasure. The crunchy exterior gives way to a soft filling. The leafy spinach brings a vibrant, moderately natural flavor, while the dairy offers a deep, flavorful richness. Feel free to swap the dairy cheese with cooked, crushed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if necessary
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to accompany

When using fresh spinach, clean it carefully, getting rid of any hard stems, and roughly chop it into large chunks. Put in a big pot with a bit of hot water over a medium flame. Once softened, remove in a sieve for about 15 minutes, then press out any remaining moisture and set aside.

For defrosted spinach, completely remove unwanted moisture.

Heat the cooking oil in a skillet over a medium heat and cook the diced onion and minced garlic until translucent, about 4 minutes. Take off the heat.

Combine the prepared spinach, fried onion and garlic, kefalotyri, ricotta, nutmeg, paprika, breadcrumbs and eggs in a container and spice with salt and pepper. Combine well until blended. If the mixture looks too loose, incorporate some more breading.

Using your hands, form the mixture into oval croquettes a bit bigger than a walnut shell but more compact than an chicken egg, and put them on a baking sheet lined with wax paper. Cover and chill for at least 60 minutes.

In a big skillet over medium flame, preheat oil to a level of about half an inch. Fry the croquettes a handful for 2–3 minutes on both sides, turning so they are golden brown all over, then transfer on kitchen roll.

Present with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these croquettes are not only flavorful but also a extremely healthy appetizer or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Yogurt and fresh lemon, to accompany

Put the brown lentils in a pan and fill with ample fresh water. Simmer over a medium flame for about twenty minutes or until nearly done, including additional water to keep the lentils submerged if required.

Stir in the burghul and proceed cooking until softened. Drain the mixture well and set aside in a bowl.

Heat a portion of the