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Leek Croquettes

Bite-sized fried patties, commonly known as keftedes, stand as a beloved signature dish in Sephardic Jewish cuisine. These particular leek patties deliver a delicious fusion of hearty minced beef with the delicate, slightly sweet taste of tender leeks, and they are utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon slices, to garnish

Clean the leeks well and cut away the roots and most of the green stalk. Cut into halves longways then into half-inch pieces. Transfer in a deep frying pan and cover with cold water, then heat over a moderate heat for about 20 mins or until softened.

Remove the water from the cooked leeks and put in a big bowl with the ground beef, eggs, crumbs, chopped dill, parsley and spice and flavor well with seasoning. Combine thoroughly using your palms then form a several spoonfuls into a patty, flattening a little. Place on a platter and repeat for the balance of the mixture.

Heat olive oil in a frying pan to a level of about ¾ inch over a medium heat. When the heated oil is sizzling, fry the patties in batches until crispy on each side. (Don't overcrowd the frying pan as this lowers the oil temperature of the oil.) Transfer the cooked croquettes to a dish topped with kitchen paper and allow to rest.

Offer with lemon wedges.

Spinach Patties

These amazing spinach and cheese patties are a genuine delight. The golden exterior gives way to a soft interior. The fresh spinach imparts a vibrant, moderately natural flavor, while the grated cheese provides a rich, flavorful creaminess. You can substitute the cheesy element with steamed, crushed spuds if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if needed
• 3 fresh eggs
• Olive oil for frying (or use sunflower oil)
• Lemon slices, to serve

If using raw spinach, wash it carefully, removing any hard stems, and roughly chop it into large chunks. Put in a deep pan with a little water over a moderate heat. Once softened, drain in a colander for about 15 minutes, then press out any excess liquid and reserve.

For previously frozen spinach, completely press out excess liquid.

Preheat the oil in a frying pan over a moderate heat and saute the diced onion and minced garlic until translucent, about 4 minutes. Take off the flame.

Combine the wilted spinach, fried onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a container and spice with pepper and salt. Mix thoroughly until blended. If the mixture appears too soft, incorporate some additional breading.

Using your hands, shape the dough into oval croquettes somewhat larger than a walnut but smaller than an egg, and set them on a baking sheet lined with baking paper. Wrap and chill for at least 1 hour.

In a big skillet over medium flame, preheat olive oil to a depth of about 1 centimeter. Fry the croquettes a small batch for 2–3 minutes on both sides, flipping so they are golden brown everywhere, then transfer on kitchen roll.

Present with lemon slices.

Kroketes Fakes

Featuring a golden crust and moist center, these patties are not only flavorful but also a highly healthy appetizer or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to serve

Add the lentils in a pot and submerge with enough fresh water. Boil over a medium heat for about 20 minutes or until almost cooked, including additional water to maintain the pulses immersed if needed.

Add the bulgur wheat and continue cooking until softened. Strain the lentils and burghul thoroughly and set aside in a container.

Warm 50% of the