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Leek Croquettes

Bite-sized crispy fritters, often called keftedes, are a cherished signature dish in Sephardic Jewish cooking. These wonderful leek croquettes present a flavorful fusion of rich ground beef with the subtle, slightly sweet taste of leeks, making them truly crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks properly and trim off the base and most of the dark green parts. Cut lengthwise lengthways then into 1.5-centimeter pieces. Place in a large skillet and submerge with water, then heat over a medium flame for about twenty minutes or until tender.

Strain the leeks and transfer in a big bowl with the minced beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and sweet paprika and season generously with salt and pepper. Mix completely using your hands then shape a few scoops into a patty, shaping a little. Put on a platter and proceed for the balance of the ingredients.

Heat olive oil in a pan to a level of about 2cm over a medium heat. When the heated oil is ready, fry the croquettes in small batches until golden on both sides. (Don't overcrowd the frying pan as this drops the temperature of the oil.) Take out the finished patties to a tray topped with kitchen paper and permit to drain.

Serve with lemon wedges.

Spinach Croquettes

These delightful cheesy spinach fritters are a genuine pleasure. The crispy outside gives way to a soft center. The spinach adds a bright, moderately natural taste, while the grated cheese offers a rich, flavorful richness. You can substitute the cheesy element with steamed, mashed spuds if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

For leafy greens, clean it carefully, getting rid of any stalks, and coarsely chop it into large chunks. Put in a deep pan with a bit of water over a moderate heat. Once wilted, strain in a strainer for about 15 minutes, then press out any excess liquid and reserve.

When working with previously frozen spinach, thoroughly remove extra water.

Preheat the cooking oil in a skillet over a medium flame and cook the chopped onion and garlic cloves until translucent, about a few minutes. Turn off the stove.

Put the wilted spinach, fried onion and garlic, grated cheese, ricotta, nutmeg, sweet paprika, breading and eggs in a big mixing bowl and season with pepper and salt. Mix thoroughly until combined. If the mixture appears too loose, mix in some more breading.

Using your hands, mold the preparation into oval croquettes a bit bigger than a walnut shell but less bulky than an chicken egg, and put them on a tray lined with wax paper. Wrap and cool for at least one hour.

In a big skillet over moderate heat, warm oil to a level of about half an inch. Brown the croquettes a handful for 2–3 minutes on both sides, flipping so they are golden completely, then put on absorbent paper.

Serve with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and moist center, these patties are not only delicious but also a highly nutritious bite or main course.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to garnish

Put the dry lentils in a pot and cover with enough water. Simmer over a medium heat for about 20 mins or until partially softened, adding more water to maintain the pulses immersed if needed.

Mix in the cracked wheat and keep cooking until softened. Remove the water from the mixture thoroughly and set aside in a mixing bowl.

Warm half of the