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Leek Croquettes

Small pan-fried patties, commonly known as keftedes, represent a cherished speciality in Sephardic cooking. These leek croquettes present a tasty blend of savory ground beef with the gentle, sweetly mild essence of fresh leeks, making them absolutely addictive.

Yields 12

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

Thoroughly wash the leeks well and cut away the root ends and most of the green stalk. Cut into halves longways then into half-inch pieces. Transfer in a deep frying pan and fill with water, then heat over a moderate heat for about 20 minutes or until cooked through.

Strain the softened leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, chopped parsley and paprika and season well with seasoning. Combine thoroughly using your hands then mold a several spoonfuls into a patty, pressing a bit. Set on a tray and continue for the remaining of the mixture.

Heat olive oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the oil is ready, brown the patties in batches until crispy on all sides. (Avoid overcrowding the skillet as this drops the heat of the cooking oil.) Transfer the finished patties to a dish lined with absorbent paper and let to rest.

Offer with lemon slices.

Keftes de Espinacha

These cheesy spinach fritters are a genuine treat. The golden outside reveals a soft filling. The fresh spinach adds a vibrant, slightly natural flavor, while the grated cheese provides a savory, flavorful creaminess. You can substitute the cheese with cooked, pureed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Olive oil for pan-frying (or use sunflower oil)
• Fresh lemon, to garnish

When using fresh spinach, wash it thoroughly, discarding any tough stems, and roughly chop it into big pieces. Put in a big pot with a bit of hot water over a moderate heat. Once cooked, strain in a strainer for about a quarter hour, then remove any excess liquid and reserve.

For previously frozen spinach, carefully press out excess liquid.

Preheat the oil in a pan over a moderate heat and saute the chopped onion and garlic cloves until translucent, about 4 minutes. Turn off the heat.

Combine the wilted spinach, cooked onion and sauteed garlic, hard cheese, soft cheese, spice, red spice, breading and eggs in a big mixing bowl and spice with salt and pepper. Mix well until blended. If the mixture appears too soft, mix in some additional breadcrumbs.

With your fingers, form the preparation into oval croquettes somewhat larger than a nut but less bulky than an chicken egg, and place them on a baking sheet lined with parchment paper. Seal and cool for at least one hour.

In a wide pan over moderate heat, preheat cooking oil to a amount of about 1 centimeter. Brown the fritters a few at a time for two to three minutes on both sides, rotating so they are golden all over, then transfer on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and soft inside, these patties are not only delicious but also a wonderfully wholesome bite or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to liking
• Yogurt and lemon wedges, to serve

Add the brown lentils in a pan and cover with plenty of cold water. Cook over a moderate heat for about 20 mins or until partially softened, adding additional water to keep the lentils submerged if needed.

Mix in the cracked wheat and continue cooking until fully cooked. Strain the mixture thoroughly and put aside in a bowl.

Preheat 50% of the