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Leek Croquettes

Small fried fritters, typically called keftedes, represent a treasured speciality in Sephardic cuisine. These wonderful leek patties deliver a delicious combination of rich ground beef with the delicate, slightly sweet flavour of tender leeks, rendering them absolutely crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the leeks carefully and trim off the base and most of the dark green parts. Slice lengthwise along the length then into 1.5-centimeter pieces. Place in a deep frying pan and fill with water, then heat over a moderate heat for about 20 mins or until cooked through.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and flavor liberally with salt and pepper. Combine thoroughly using your hands then mold a several spoonfuls into a ball, pressing a bit. Set on a plate and repeat for the balance of the ingredients.

Warm olive oil in a skillet to a amount of about ¾ inch over a medium heat. When the olive oil is hot, brown the fritters in small batches until golden on each side. (Don't overcrowd the pan as this lowers the heat of the oil.) Transfer the ready croquettes to a plate topped with paper towel and allow to drain.

Offer with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese fritters are a genuine delight. The crispy exterior reveals a soft interior. The spinach adds a vibrant, moderately green note, while the grated cheese offers a deep, flavorful richness. You can substitute the cheese with boiled, mashed potatoes if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 large eggs
• Oil for pan-frying (or use sunflower oil)
• Fresh lemon, to accompany

For leafy greens, clean it carefully, discarding any stalks, and coarsely chop it into sizable portions. Put in a large saucepan with a bit of liquid over a moderate heat. Once cooked, drain in a strainer for about 15 mins, then squeeze out any extra water and put aside.

When working with thawed frozen spinach, carefully press out unwanted moisture.

Heat the cooking oil in a frying pan over a medium heat and saute the onion and garlic until softened, about four minutes. Take off the stove.

Put the wilted spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, spice, paprika, dry crumbs and eggs in a big mixing bowl and flavor with salt and pepper. Mix well until incorporated. If the mixture appears too loose, incorporate some additional breadcrumbs.

Using your hands, mold the mixture into oval croquettes somewhat larger than a walnut but more compact than an large egg, and set them on a baking sheet covered with parchment paper. Wrap and chill for at least one hour.

In a large frying pan over medium flame, preheat olive oil to a amount of about half an inch. Fry the croquettes a handful for a couple of minutes each side, rotating so they are crispy everywhere, then put on absorbent paper.

Serve with fresh lemon.

Kroketes Fakes

Featuring a golden crust and tender interior, these patties are not only delicious but also a wonderfully healthy appetizer or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to serve

Place the dry lentils in a saucepan and submerge with plenty of water. Simmer over a moderate heat for about twenty minutes or until almost cooked, pouring extra liquid to maintain the legumes submerged if needed.

Mix in the burghul and proceed cooking until fully cooked. Drain the mixture completely and reserve in a mixing bowl.

Warm half of the