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Leek Patties

Small pan-fried croquettes, commonly referred to as keftedes, stand as a beloved speciality in Sephardic Jewish cuisine. These leek croquettes present a flavorful combination of rich beef with the delicate, sweetly mild flavour of tender leeks, making them absolutely irresistible.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon wedges, to garnish

Wash the leeks well and remove the roots and most of the green tops. Cut lengthwise longways then into 1.5cm slices. Transfer in a deep frying pan and fill with cold water, then heat over a medium heat for about 20 minutes or until tender.

Drain the cooked leeks and place in a big bowl with the minced beef, eggs, matzo meal, dill, chopped parsley and spice and season well with seasoning. Combine completely using your hands then mold a several tablespoonfuls into a patty, pressing a little. Place on a plate and continue for the remaining of the preparation.

Preheat oil in a skillet to a level of about 2cm over a medium heat. When the oil is hot, fry the patties in small batches until golden brown on both sides. (Don't overcrowd the pan as this reduces the oil temperature of the cooking oil.) Remove the ready croquettes to a dish lined with absorbent paper and allow to rest.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese croquettes are a real pleasure. The golden exterior opens up to a smooth interior. The spinach brings a bright, moderately natural note, while the cheese gives a deep, flavorful richness. It's possible to replace the cheese with cooked, mashed potato if you like.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Fresh lemon, to garnish

If using fresh spinach, wash it carefully, removing any stalks, and cut into it into sizable portions. Put in a large saucepan with a bit of hot water over a medium heat. Once cooked, drain in a colander for about a quarter hour, then squeeze out any extra water and set aside.

For defrosted spinach, thoroughly squeeze out unwanted moisture.

Preheat the oil in a frying pan over a medium heat and cook the onion and minced garlic until translucent, about 4 minutes. Turn off the stove.

Place the wilted spinach, cooked onion and softened garlic, hard cheese, creamy cheese, grated nutmeg, red spice, breadcrumbs and eggs in a large bowl and season with pepper and salt. Combine thoroughly until combined. If the preparation looks too soft, mix in some additional crumbs.

By hand, mold the dough into oval shapes somewhat larger than a walnut but more compact than an large egg, and put them on a plate topped with wax paper. Cover and cool for at least 60 minutes.

In a wide pan over medium heat, heat oil to a depth of about half an inch. Cook the patties a small batch for a couple of minutes per side, flipping so they are crispy completely, then transfer on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and moist center, these fritters are not only flavorful but also a highly wholesome appetizer or dish.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to liking
• Yogurt and fresh lemon, to accompany

Place the lentils in a pan and cover with plenty of fresh water. Boil over a medium flame for about twenty minutes or until nearly done, including more water to ensure the legumes covered if needed.

Mix in the cracked wheat and keep cooking until softened. Strain the ingredients thoroughly and put aside in a mixing bowl.

Preheat half of the