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Leek Croquettes

Bite-sized pan-fried patties, often known as keftedes, are a beloved speciality in Sephardic Jewish culinary traditions. These particular leek fritters offer a tasty combination of savory minced beef with the gentle, sweetly mild taste of tender leeks, rendering them absolutely addictive.

Produces 12

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

Clean the green leeks well and remove the root ends and the majority of the dark green parts. Cut in half along the length then into half-inch rounds. Transfer in a deep frying pan and cover with fresh water, then heat over a medium flame for about 20 mins or until tender.

Remove the water from the leeks and put in a big bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and season generously with seasoning. Stir well using your hands then mold a couple of tablespoonfuls into a patty, flattening a little. Put on a plate and continue for the remaining of the mixture.

Heat olive oil in a skillet to a amount of about 2cm over a moderate heat. When the oil is hot, fry the fritters in small groups until golden on each side. (Do not fill the skillet as this drops the oil temperature of the cooking oil.) Transfer the cooked fritters to a plate lined with paper towel and permit to drain.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese patties are a real treat. The crispy exterior reveals a creamy filling. The fresh spinach adds a fresh, somewhat earthy note, while the grated cheese offers a deep, savory smoothness. It's possible to replace the cheesy element with steamed, crushed spuds if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Oil for pan-frying (or use vegetable oil)
• Fresh lemon, to garnish

If using fresh spinach, rinse it thoroughly, discarding any hard stems, and roughly chop it into sizable portions. Place in a deep pan with a small amount water over a medium flame. Once cooked, strain in a strainer for about a quarter hour, then press out any extra water and put aside.

If using thawed frozen spinach, carefully squeeze out extra water.

Heat the olive oil in a frying pan over a medium heat and cook the diced onion and garlic cloves until softened, about a few minutes. Turn off the heat.

Combine the prepared spinach, sauteed onion and garlic, hard cheese, creamy cheese, grated nutmeg, paprika, breadcrumbs and beaten eggs in a large bowl and season with pepper and salt. Combine well until incorporated. If the mixture seems too wet, mix in some additional crumbs.

By hand, shape the mixture into oval croquettes a bit bigger than a nut but less bulky than an egg, and put them on a plate topped with wax paper. Cover and chill for at least 1 hour.

In a large frying pan over moderate heat, heat cooking oil to a level of about 1 centimeter. Cook the croquettes a handful for a couple of minutes each side, rotating so they are golden brown everywhere, then put on kitchen roll.

Present with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these patties are not only flavorful but also a highly wholesome snack or meal.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and lemon wedges, to serve

Put the dry lentils in a pot and cover with ample cold water. Cook over a medium flame for about 20 minutes or until almost cooked, including more water to maintain the lentils covered if required.

Add the bulgur wheat and keep cooking until tender. Drain the mixture completely and set aside in a mixing bowl.

Warm a portion of the