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Leek Croquettes

Small pan-fried patties, often known as keftedes, represent a beloved signature dish in Sephardic cuisine. These wonderful leek fritters offer a tasty fusion of hearty minced beef with the subtle, slightly sweet flavour of leeks, rendering them utterly irresistible.

Produces 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the fresh leeks properly and cut away the roots and the majority of the dark green parts. Slice lengthwise lengthways then into half-inch rounds. Transfer in a deep pan and fill with water, then heat 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 minced beef, eggs, crumbs, dill, flat-leaf parsley and paprika and flavor well with salt and pepper. Mix well using your palms then form a several tablespoonfuls into a ball, flattening a little. Set on a tray and proceed for the remaining of the mixture.

Preheat oil in a pan to a depth of about ¾ inch over a medium flame. When the oil is ready, fry the croquettes in small batches until crispy on all sides. (Avoid overcrowding the pan as this drops the heat of the oil.) Transfer the ready fritters to a dish lined with paper towel and permit to cool.

Offer with fresh lemon.

Spinach Patties

These delightful cheesy spinach croquettes are a real treat. The crunchy crust reveals a creamy filling. The leafy spinach adds a fresh, slightly natural flavor, while the grated cheese gives a rich, umami richness. Feel free to swap the cheese with boiled, pureed potato if you wish.

Makes 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if necessary
• 3 fresh eggs
• Oil for frying (or use neutral oil)
• Lemon wedges, to garnish

For fresh spinach, rinse it thoroughly, removing any tough stems, and cut into it into sizable portions. Place in a big pot with a little water over a moderate heat. Once cooked, drain in a sieve for about a quarter hour, then squeeze out any extra water and set aside.

When working with defrosted spinach, carefully squeeze out unwanted moisture.

Preheat the olive oil in a frying pan over a medium flame and fry the diced onion and garlic cloves until softened, about 4 minutes. Remove from the flame.

Put the cooked spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, paprika, breading and eggs in a large bowl and season with pepper and salt. Combine well until blended. If the mixture appears too soft, add some more breading.

With your fingers, form the preparation into oval shapes somewhat larger than a nut but smaller than an egg, and place them on a baking sheet topped with parchment paper. Seal and cool for at least 60 minutes.

In a wide pan over medium flame, warm cooking oil to a level of about 1cm. Cook the croquettes a handful for 2–3 minutes each side, rotating so they are crispy all over, then put on paper towel.

Present with lemon wedges.

Kroketes Fakes

With their golden crust and moist center, these croquettes are not only flavorful but also a extremely nutritious appetizer or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to preference
• Yogurt and fresh lemon, to accompany

Add the dry lentils in a saucepan and submerge with enough cold water. Simmer over a medium flame for about twenty minutes or until nearly done, pouring extra liquid to ensure the pulses covered if necessary.

Mix in the burghul and continue cooking until fully cooked. Strain the lentils and burghul completely and put aside in a bowl.

Warm 50% of the