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Leek Croquettes

Small crispy croquettes, commonly known as keftedes, stand as a beloved signature dish in Sephardic Jewish culinary traditions. These particular leek croquettes deliver a flavorful combination of hearty ground beef with the subtle, slightly sweet essence of fresh leeks, and they are utterly irresistible.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the green leeks well and cut away the roots and the bulk of the green tops. Chop lengthwise lengthways then into 1.5-centimeter rounds. Transfer in a deep frying pan and fill with cold water, then heat over a medium flame for about 20 minutes or until tender.

Drain the leeks and transfer in a big bowl with the ground beef, eggs, breadcrumbs, dill, chopped parsley and spice and spice well with pepper and salt. Combine well using your palms then shape a couple of tablespoonfuls into a croquette, pressing a slightly. Set on a platter and continue for the rest of the ingredients.

Heat cooking oil in a skillet to a level of about 2cm over a medium heat. When the heated oil is sizzling, brown the patties in small groups until golden brown on all sides. (Do not fill the skillet as this drops the heat of the oil.) Remove the ready croquettes to a tray covered with kitchen paper and let to rest.

Serve with lemon slices.

Spinach Patties

These spinach and cheese fritters are a real treat. The crunchy crust reveals a creamy filling. The spinach imparts a bright, slightly natural taste, while the dairy gives a rich, savory creaminess. You can substitute the dairy cheese with cooked, pureed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Cooking oil for frying (or use vegetable oil)
• Lemon slices, to accompany

If using leafy greens, rinse it carefully, removing any stalks, and coarsely chop it into sizable portions. Put in a large saucepan with a small amount hot water over a medium heat. Once softened, strain in a colander for about 15 mins, then remove any extra water and put aside.

If using thawed frozen spinach, completely squeeze out unwanted moisture.

Preheat the oil in a skillet over a medium heat and fry the chopped onion and minced garlic until softened, about 4 minutes. Take off the heat.

Combine the prepared spinach, fried onion and softened garlic, hard cheese, ricotta, grated nutmeg, red spice, breadcrumbs and beaten eggs in a container and season with pepper and salt. Combine thoroughly until incorporated. If the preparation appears too soft, add some additional breading.

By hand, mold the mixture into elongated patties a bit bigger than a nut but smaller than an chicken egg, and set them on a tray covered with wax paper. Seal and chill for at least 60 minutes.

In a wide pan over medium flame, heat oil to a level of about 1 centimeter. Cook the patties a few at a time for a couple of minutes per side, rotating so they are golden completely, then transfer on paper towel.

Offer with fresh lemon.

Kroketes Fakes

With their crunchy outside and moist center, these fritters are not only flavorful but also a extremely nutritious bite or dish.

Yields 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to taste
• Yogurt and lemon slices, to accompany

Place the lentils in a pan and fill with plenty of fresh water. Cook over a medium flame for about 20 minutes or until nearly done, including more water to maintain the pulses immersed if necessary.

Mix in the burghul and keep cooking until fully cooked. Strain the lentils and burghul completely and set aside in a container.

Preheat a portion of the