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Leek Croquettes

Petite pan-fried fritters, typically called keftedes, stand as a beloved signature dish in Sephardic Jewish culinary traditions. These wonderful leek patties present a flavorful combination of savory beef with the gentle, slightly sweet essence of tender leeks, making them truly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Lemon slices, to garnish

Clean the green leeks well and cut away the root ends and the majority of the dark green parts. Chop lengthwise along the length then into 1.5-centimeter pieces. Transfer in a deep frying pan and fill with water, then simmer over a medium heat for about 20 minutes or until softened.

Strain the leeks and place in a large mixing bowl with the minced beef, eggs, matzo meal, fresh dill, flat-leaf parsley and spice and spice well with pepper and salt. Combine completely using your fingers then mold a few tablespoonfuls into a patty, flattening a bit. Place on a platter and continue for the rest of the mixture.

Heat cooking oil in a frying pan to a level of about 2cm over a moderate heat. When the heated oil is hot, fry the croquettes in small batches until golden brown on both sides. (Don't overcrowd the frying pan as this lowers the heat of the oil.) Take out the ready croquettes to a plate covered with paper towel and permit to cool.

Serve with fresh lemon.

Spinach Patties

These amazing cheesy spinach croquettes are a genuine delight. The crunchy crust opens up to a soft filling. The fresh spinach brings a fresh, somewhat earthy note, while the grated cheese offers a rich, flavorful richness. Feel free to swap the cheesy element with cooked, crushed potato if you prefer.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 large eggs
• Cooking oil for frying (or use neutral oil)
• Fresh lemon, to serve

For leafy greens, wash it carefully, discarding any hard stems, and roughly chop it into sizable portions. Transfer in a large saucepan with a small amount liquid over a medium flame. Once wilted, remove in a strainer for about 15 mins, then remove any extra water and reserve.

When working with defrosted spinach, completely press out extra water.

Preheat the olive oil in a skillet over a moderate heat and fry the chopped onion and minced garlic until translucent, about 4 minutes. Take off the heat.

Put the prepared spinach, cooked onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, paprika, dry crumbs and beaten eggs in a large bowl and flavor with seasoning. Combine thoroughly until incorporated. If the mixture looks too soft, mix in some more breadcrumbs.

With your fingers, form the preparation into elongated patties slightly larger than a walnut shell but less bulky than an egg, and set them on a plate topped with wax paper. Cover and cool for at least 1 hour.

In a large frying pan over medium flame, warm olive oil to a amount of about half an inch. Fry the croquettes a small batch for 2–3 minutes each side, flipping so they are golden brown all over, then put on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and tender interior, these patties are not only delicious but also a wonderfully nutritious bite or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to garnish

Add the lentils in a saucepan and fill with enough water. Boil over a medium flame for about 20 mins or until almost cooked, pouring additional water to maintain the pulses submerged if needed.

Add the burghul and proceed cooking until fully cooked. Drain the lentils and burghul completely and put aside in a mixing bowl.

Heat a portion of the