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Leek Croquettes

Petite pan-fried patties, typically known as keftedes, are a beloved signature dish in Sephardic cuisine. These particular leek fritters present a delicious blend of hearty beef with the gentle, slightly sweet taste of leeks, making them absolutely irresistible.

Yields 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to serve

Thoroughly wash the fresh leeks carefully and remove the roots and the majority of the green tops. Slice in half longways then into half-inch slices. Put in a large skillet and fill with fresh water, then cook over a medium heat for about 20 minutes or until tender.

Drain the softened leeks and place in a mixing bowl with the ground beef, eggs, matzo meal, chopped dill, flat-leaf parsley and sweet paprika and spice well with seasoning. Combine thoroughly using your palms then mold a few tablespoonfuls into a croquette, shaping a little. Set on a tray and proceed for the balance of the preparation.

Warm olive oil in a frying pan to a amount of about ¾ inch over a medium heat. When the heated oil is hot, brown the croquettes in batches until crispy on each side. (Do not fill the skillet as this reduces the heat of the cooking oil.) Transfer the ready patties to a tray lined with kitchen paper and permit to cool.

Offer with lemon slices.

Spinach Croquettes

These delightful spinach with cheese patties are a true pleasure. The crunchy exterior gives way to a smooth center. The leafy spinach adds a bright, somewhat natural note, while the dairy provides a deep, savory creaminess. It's possible to replace the cheesy element with steamed, crushed potato if you prefer.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Olive oil for pan-frying (or use vegetable oil)
• Lemon wedges, to serve

When using fresh spinach, clean it well, discarding any tough stems, and cut into it into sizable portions. Place in a deep pan with a little hot water over a medium flame. Once cooked, strain in a colander for about 15 mins, then remove any remaining moisture and put aside.

If using previously frozen spinach, completely squeeze out extra water.

Warm the olive oil in a skillet over a medium flame and fry the chopped onion and garlic until softened, about four minutes. Take off the heat.

Place the wilted spinach, cooked onion and garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and flavor with salt and pepper. Combine completely until combined. If the preparation seems too wet, incorporate some more breadcrumbs.

Using your hands, mold the dough into oval croquettes somewhat larger than a nut but smaller than an large egg, and put them on a plate topped with baking paper. Seal and chill for at least 60 minutes.

In a big skillet over medium flame, preheat cooking oil to a level of about 1cm. Cook the croquettes a few at a time for two to three minutes per side, rotating so they are golden brown everywhere, then transfer on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

Boasting a golden crust and soft inside, these patties are not only flavorful but also a highly wholesome snack or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to accompany

Add the brown lentils in a pan and fill with ample water. Boil over a medium flame for about 20 mins or until almost cooked, adding extra liquid to keep the lentils submerged if needed.

Add the burghul and keep cooking until softened. Strain the ingredients thoroughly and put aside in a bowl.

Preheat half of the