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Leek Croquettes

Petite fried fritters, typically known as keftedes, represent a cherished speciality in Sephardic cooking. These leek patties deliver a flavorful fusion of savory beef with the gentle, slightly sweet essence of fresh leeks, making them absolutely irresistible.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon wedges, to serve

Wash the green leeks properly and cut away the root ends and the majority of the green stalk. Slice into halves lengthways then into 1.5cm slices. Put in a large skillet and submerge with cold water, then heat over a medium flame for about 20 mins or until softened.

Remove the water from the cooked leeks and place in a mixing bowl with the beef, eggs, matzo meal, chopped dill, parsley and spice and flavor liberally with seasoning. Mix well using your fingers then form a several spoonfuls into a ball, shaping a bit. Put on a tray and proceed for the rest of the mixture.

Heat oil in a pan to a depth of about 2 centimeters over a moderate heat. When the oil is ready, fry the fritters in small groups until golden on each side. (Avoid overcrowding the skillet as this reduces the heat of the cooking oil.) Remove the finished fritters to a dish lined with absorbent paper and permit to cool.

Offer with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach fritters are a genuine treat. The crispy outside gives way to a smooth interior. The fresh spinach brings a fresh, slightly green flavor, while the cheese offers a rich, flavorful richness. It's possible to replace the cheesy element with boiled, pureed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic pieces, crushed
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 eggs
• Oil for frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

When using raw spinach, wash it well, discarding any hard stems, and coarsely chop it into big pieces. Put in a deep pan with a small amount hot water over a medium flame. Once softened, drain in a strainer for about 15 mins, then remove any remaining moisture and reserve.

For previously frozen spinach, thoroughly press out excess liquid.

Warm the oil in a skillet over a moderate heat and fry the diced onion and garlic cloves until tender, about four minutes. Remove from the stove.

Put the prepared spinach, cooked onion and sauteed garlic, grated cheese, ricotta, nutmeg, red spice, breading and eggs in a large bowl and flavor with pepper and salt. Stir thoroughly until combined. If the preparation appears too wet, mix in some extra breadcrumbs.

With your fingers, mold the mixture into elongated patties slightly larger than a walnut shell but more compact than an chicken egg, and put them on a plate topped with parchment paper. Seal and cool for at least 60 minutes.

In a wide pan over medium heat, heat oil to a amount of about 1cm. Cook the patties a small batch for two to three minutes on both sides, flipping so they are golden brown all over, then place on paper towel.

Offer with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and tender interior, these croquettes are not only delicious but also a highly wholesome snack or meal.

Yields 12

• 45g brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to taste
• Yogurt and lemon wedges, to garnish

Put the dry lentils in a pan and fill with enough cold water. Cook over a medium heat for about 20 mins or until partially softened, including more water to keep the lentils submerged if required.

Mix in the bulgur wheat and proceed cooking until softened. Drain the lentils and burghul thoroughly and set aside in a mixing bowl.

Preheat a portion of the