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Leek Croquettes

Small fried fritters, typically referred to as keftedes, are a cherished signature dish in Sephardic Jewish cooking. These particular leek croquettes offer a tasty combination of savory beef with the subtle, mildly sweet flavour of tender leeks, rendering them utterly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the green leeks properly and remove the base and the majority of the dark green parts. Chop in half lengthways then into 1.5-centimeter rounds. Place in a deep frying pan and cover with water, then simmer over a moderate heat for about twenty minutes or until cooked through.

Strain the softened leeks and place in a large mixing bowl with the beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and spice liberally with pepper and salt. Combine thoroughly using your fingers then form a several spoonfuls into a patty, flattening a little. Place on a platter and proceed for the balance of the preparation.

Heat cooking oil in a pan to a level of about 2cm over a moderate heat. When the heated oil is sizzling, brown the fritters in small groups until golden brown on both sides. (Do not fill the skillet as this reduces the heat of the cooking oil.) Take out the ready patties to a tray covered with paper towel and allow to drain.

Present with fresh lemon.

Keftes de Espinacha

These spinach with cheese patties are a real delight. The golden outside opens up to a creamy interior. The spinach imparts a vibrant, somewhat green taste, while the grated cheese gives a rich, savory creaminess. Feel free to swap the cheese with cooked, mashed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 large eggs
• Cooking oil for frying (or vegetable oil)
• Lemon wedges, to serve

If using fresh spinach, rinse it carefully, getting rid of any hard stems, and roughly chop it into big pieces. Put in a deep pan with a little hot water over a moderate heat. Once softened, strain in a colander for about a quarter hour, then squeeze out any excess liquid and set aside.

When working with thawed frozen spinach, completely squeeze out excess liquid.

Heat the olive oil in a frying pan over a medium flame and cook the chopped onion and minced garlic until tender, about 4 minutes. Take off the flame.

Place the prepared spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, spice, sweet paprika, breadcrumbs and eggs in a big mixing bowl and flavor with salt and pepper. Combine well until blended. If the preparation looks too wet, add some extra crumbs.

By hand, mold the mixture into oval croquettes a bit bigger than a walnut but smaller than an large egg, and put them on a plate lined with parchment paper. Seal and cool for at least 60 minutes.

In a large frying pan over moderate heat, warm oil to a level of about 1cm. Brown the croquettes a small batch for a couple of minutes each side, flipping so they are golden everywhere, then transfer on paper towel.

Serve with lemon wedges.

Kroketes Fakes

With their crunchy outside and moist center, these fritters are not only delicious but also a extremely wholesome appetizer or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Yogurt and lemon slices, to accompany

Place the lentils in a pan and fill with enough water. Boil over a moderate heat for about 20 minutes or until almost cooked, pouring additional water to ensure the lentils submerged if required.

Add the cracked wheat and continue cooking until fully cooked. Remove the water from the lentils and burghul well and reserve in a container.

Warm 50% of the