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Leek Croquettes

Bite-sized pan-fried patties, often known as keftedes, stand as a beloved signature dish in Sephardic cuisine. These leek patties deliver a delicious combination of savory beef with the subtle, mildly sweet taste of leeks, making them absolutely addictive.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the green leeks properly and trim off the root ends and the bulk of the green stalk. Cut lengthwise longways then into 1.5-centimeter pieces. Transfer in a large skillet and submerge with fresh water, then simmer over a medium flame for about 20 mins or until softened.

Strain the softened leeks and place in a big bowl with the ground beef, eggs, crumbs, chopped dill, flat-leaf parsley and spice and season liberally with salt and pepper. Combine well using your palms then shape a several tablespoonfuls into a patty, shaping a slightly. Set on a plate and proceed for the rest of the preparation.

Warm cooking oil in a skillet to a level of about 2 centimeters over a medium heat. When the heated oil is ready, fry the croquettes in batches until golden brown on all sides. (Do not fill the skillet as this drops the heat of the cooking oil.) Remove the ready fritters to a plate topped with paper towel and allow to rest.

Present with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese croquettes are a genuine treat. The golden crust opens up to a soft center. The leafy spinach brings a vibrant, moderately natural taste, while the cheese offers a deep, savory creaminess. It's possible to replace the cheesy element with cooked, mashed potatoes if you like.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), additional if required
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

For leafy greens, rinse it thoroughly, discarding any stalks, and coarsely chop it into big pieces. Transfer in a big pot with a bit of liquid over a medium heat. Once wilted, drain in a strainer for about 15 mins, then remove any remaining moisture and put aside.

For defrosted spinach, completely squeeze out unwanted moisture.

Heat the oil in a skillet over a moderate heat and saute the diced onion and garlic until translucent, about four minutes. Turn off the flame.

Combine the wilted spinach, fried onion and softened garlic, kefalotyri, creamy cheese, nutmeg, red spice, breading and eggs in a large bowl and flavor with seasoning. Stir completely until combined. If the dough appears too wet, incorporate some more crumbs.

By hand, form the dough into oval croquettes somewhat larger than a walnut but smaller than an chicken egg, and place them on a baking sheet topped with parchment paper. Cover and chill for at least one hour.

In a large frying pan over medium heat, heat cooking oil to a level of about 1 centimeter. Cook the croquettes a handful for 2–3 minutes each side, turning so they are crispy completely, then put on paper towel.

Offer with fresh lemon.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these patties are not only delicious but also a highly wholesome snack or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to accompany

Place the brown lentils in a saucepan and submerge with ample cold water. Boil over a medium flame for about twenty minutes or until partially softened, pouring more water to keep the legumes immersed if required.

Mix in the burghul and keep cooking until tender. Remove the water from the ingredients thoroughly and reserve in a mixing bowl.

Warm 50% of the