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Leek Croquettes

Bite-sized crispy croquettes, typically called keftedes, are a cherished signature dish in Sephardic cuisine. These leek patties deliver a tasty combination of rich ground beef with the subtle, slightly sweet flavour of leeks, rendering them utterly addictive.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Wash the fresh leeks well and trim off the root ends and most of the green stalk. Chop in half longways then into 1.5cm slices. Transfer in a deep pan and fill with water, then simmer over a medium heat for about 20 minutes or until cooked through.

Remove the water from the leeks and put in a mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and flavor generously with seasoning. Combine completely using your hands then mold a few scoops into a patty, shaping a bit. Put on a plate and proceed for the rest of the ingredients.

Heat cooking oil in a skillet to a depth of about 2 centimeters over a medium heat. When the oil is hot, brown the fritters in small groups until golden brown on all sides. (Do not fill the frying pan as this drops the heat of the cooking oil.) Take out the finished patties to a plate covered with paper towel and let to drain.

Present with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese croquettes are a true treat. The crispy exterior reveals a smooth filling. The spinach adds a vibrant, moderately natural flavor, while the cheese provides a deep, flavorful smoothness. You can substitute the cheesy element with cooked, pureed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Olive oil for pan-frying (or use neutral oil)
• Fresh lemon, to serve

When using leafy greens, clean it thoroughly, getting rid of any tough stems, and cut into it into sizable portions. Put in a big pot with a small amount hot water over a medium heat. Once wilted, drain in a colander for about a quarter hour, then remove any excess liquid and put aside.

For defrosted spinach, completely press out unwanted moisture.

Warm the cooking oil in a frying pan over a moderate heat and cook the onion and garlic cloves until tender, about four minutes. Take off the heat.

Place the cooked spinach, sauteed onion and garlic, grated cheese, creamy cheese, spice, paprika, dry crumbs and beaten eggs in a large bowl and spice with salt and pepper. Mix well until combined. If the dough seems too wet, mix in some more breadcrumbs.

Using your hands, mold the mixture into oval croquettes slightly larger than a walnut but less bulky than an chicken egg, and put them on a plate lined with parchment paper. Wrap and chill for at least 60 minutes.

In a big skillet over moderate heat, warm cooking oil to a level of about 1cm. Brown the fritters a handful for a couple of minutes on both sides, turning so they are crispy completely, then place on absorbent paper.

Serve with fresh lemon.

Kroketes Fakes

Boasting a crunchy outside and soft inside, these fritters are not only flavorful but also a highly wholesome appetizer or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to garnish

Add the lentils in a pot and submerge with plenty of fresh water. Boil over a medium heat for about 20 minutes or until partially softened, pouring additional water to keep the lentils submerged if needed.

Mix in the cracked wheat and proceed cooking until softened. Remove the water from the mixture completely and reserve in a mixing bowl.

Heat a portion of the