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Leek Croquettes

Small pan-fried patties, often known as keftedes, stand as a cherished signature dish in Sephardic Jewish cooking. These particular leek croquettes offer a flavorful blend of hearty beef with the gentle, slightly sweet essence of leeks, and they are truly addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon slices, to garnish

Clean the fresh leeks well and trim off the roots and the bulk of the green tops. Cut into halves lengthways then into 1.5-centimeter pieces. Place in a deep frying pan and submerge with water, then heat over a medium heat for about 20 mins or until softened.

Drain the softened leeks and transfer in a large mixing bowl with the minced beef, eggs, matzo meal, dill, chopped parsley and paprika and spice generously with salt and pepper. Mix well using your palms then mold a couple of spoonfuls into a croquette, flattening a bit. Put on a plate and proceed for the rest of the mixture.

Heat oil in a frying pan to a amount of about ¾ inch over a medium flame. When the heated oil is ready, brown the croquettes in small batches until golden brown on all sides. (Do not fill the frying pan as this reduces the heat of the oil.) Take out the ready croquettes to a dish lined with paper towel and let to rest.

Serve with lemon slices.

Keftes de Espinacha

These spinach with cheese croquettes are a true delight. The crispy outside reveals a soft center. The spinach brings a bright, moderately natural taste, while the dairy offers a deep, umami creaminess. You can substitute the cheese with boiled, mashed spuds if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if required
• 3 eggs
• Olive oil for deep-frying (or vegetable oil)
• Fresh lemon, to accompany

For fresh spinach, wash it thoroughly, discarding any hard stems, and roughly chop it into sizable portions. Place in a large saucepan with a little liquid over a medium heat. Once cooked, remove in a strainer for about 15 mins, then squeeze out any extra water and put aside.

For defrosted spinach, thoroughly squeeze out unwanted moisture.

Warm the oil in a pan over a moderate heat and fry the onion and garlic until translucent, about a few minutes. Remove from the stove.

Place the prepared spinach, sauteed onion and softened garlic, hard cheese, ricotta, nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and season with salt and pepper. Combine completely until combined. If the dough appears too wet, add some more breading.

With your fingers, form the mixture into oval croquettes somewhat larger than a nut but more compact than an large egg, and set them on a plate covered with baking paper. Cover and cool for at least 1 hour.

In a big skillet over moderate heat, preheat olive oil to a level of about half an inch. Cook the fritters a handful for two to three minutes per side, rotating so they are golden brown completely, then put on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

With their crispy exterior and moist center, these fritters are not only flavorful but also a highly wholesome bite or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to garnish

Add the lentils in a saucepan and fill with ample fresh water. Simmer over a moderate heat for about twenty minutes or until nearly done, adding additional water to ensure the legumes covered if needed.

Stir in the burghul and continue cooking until fully cooked. Strain the mixture thoroughly and put aside in a container.

Heat half of the