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Leek Croquettes

Small crispy croquettes, often referred to as keftedes, are a treasured signature dish in Sephardic Jewish cooking. These wonderful leek fritters offer a delicious fusion of savory beef with the subtle, mildly sweet flavour of tender leeks, rendering them utterly addictive.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon slices, to garnish

Wash the fresh leeks carefully and remove the root ends and the majority of the green stalk. Chop into halves along the length then into 1.5cm slices. Place in a deep frying pan and fill with cold water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the softened leeks and transfer in a big bowl with the beef, eggs, breadcrumbs, fresh dill, parsley and sweet paprika and season generously with seasoning. Stir thoroughly using your fingers then form a several spoonfuls into a croquette, flattening a slightly. Put on a platter and proceed for the rest of the preparation.

Preheat cooking oil in a skillet to a level of about ¾ inch over a medium flame. When the oil is ready, brown the fritters in small groups until golden brown on both sides. (Avoid overcrowding the pan as this lowers the temperature of the oil.) Take out the ready patties to a dish covered with kitchen paper and permit to cool.

Serve with lemon slices.

Keftes de Espinacha

These amazing spinach and cheese croquettes are a true treat. The golden crust gives way to a soft interior. The fresh spinach brings a fresh, moderately green flavor, while the cheese provides a deep, savory richness. You can substitute the dairy cheese with boiled, pureed potato if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Olive oil for pan-frying (or vegetable oil)
• Fresh lemon, to garnish

For raw spinach, rinse it well, discarding any tough stems, and coarsely chop it into large chunks. Place in a deep pan with a bit of liquid over a medium flame. Once wilted, remove in a sieve for about a quarter hour, then squeeze out any remaining moisture and set aside.

If using defrosted spinach, carefully press out unwanted moisture.

Warm the oil in a skillet over a medium flame and cook the chopped onion and garlic cloves until softened, about a few minutes. Turn off the flame.

Combine the wilted spinach, sauteed onion and garlic, grated cheese, creamy cheese, grated nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and flavor with pepper and salt. Stir well until incorporated. If the mixture looks too wet, add some more breading.

By hand, shape the mixture into elongated patties somewhat larger than a walnut but less bulky than an large egg, and set them on a baking sheet topped with parchment paper. Wrap and cool for at least 60 minutes.

In a big skillet over moderate heat, warm olive oil to a level of about half an inch. Cook the croquettes a small batch for a couple of minutes on both sides, turning so they are crispy everywhere, then place on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and moist center, these croquettes are not only delicious but also a extremely healthy snack or dish.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to serve

Place the lentils in a pot and submerge with ample fresh water. Boil over a moderate heat for about twenty minutes or until almost cooked, pouring additional water to ensure the lentils covered if required.

Add the burghul and continue cooking until softened. Remove the water from the mixture well and put aside in a container.

Heat a portion of the