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Leek Croquettes

Petite crispy patties, often referred to as keftedes, represent a cherished signature dish in Sephardic cooking. These wonderful leek patties deliver a delicious fusion of rich minced beef with the delicate, sweetly mild taste of leeks, and they are truly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Thoroughly wash the leeks properly and remove the root ends and most of the green tops. Cut into halves lengthways then into 1.5cm rounds. Transfer in a deep frying pan and submerge with cold water, then simmer over a medium heat for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the minced beef, eggs, crumbs, fresh dill, flat-leaf parsley and spice and spice well with salt and pepper. Mix completely using your hands then mold a several spoonfuls into a patty, flattening a bit. Place on a platter and repeat for the rest of the ingredients.

Preheat cooking oil in a pan to a depth of about ¾ inch over a medium flame. When the olive oil is ready, fry the patties in small batches until golden on both sides. (Don't overcrowd the skillet as this lowers the temperature of the cooking oil.) Take out the ready croquettes to a dish covered with paper towel and allow to rest.

Offer with fresh lemon.

Keftes de Espinacha

These spinach with cheese fritters are a true pleasure. The crunchy crust opens up to a creamy center. The leafy spinach adds a bright, somewhat earthy taste, while the grated cheese provides a deep, savory creaminess. It's possible to replace the cheesy element with cooked, mashed spuds if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Oil for frying (or use neutral oil)
• Lemon slices, to accompany

For leafy greens, clean it well, removing any stalks, and coarsely chop it into large chunks. Put in a large saucepan with a bit of hot water over a moderate heat. Once softened, strain in a sieve for about a quarter hour, then squeeze out any remaining moisture and reserve.

When working with thawed frozen spinach, thoroughly press out excess liquid.

Heat the cooking oil in a frying pan over a medium heat and saute the diced onion and minced garlic until softened, about 4 minutes. Turn off the flame.

Put the prepared spinach, fried onion and softened garlic, grated cheese, soft cheese, nutmeg, paprika, breading and beaten eggs in a big mixing bowl and spice with salt and pepper. Combine well until blended. If the preparation seems too soft, mix in some more breadcrumbs.

With your fingers, shape the mixture into elongated patties a bit bigger than a nut but less bulky than an large egg, and put them on a tray covered with wax paper. Seal and cool for at least 1 hour.

In a wide pan over moderate heat, warm olive oil to a amount of about 1 centimeter. Fry the fritters a handful for two to three minutes each side, rotating so they are crispy all over, then transfer on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and moist center, these patties are not only delicious but also a extremely nutritious snack or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Yogurt and fresh lemon, to accompany

Add the brown lentils in a pot and cover with enough cold water. Cook over a medium flame for about 20 mins or until partially softened, including additional water to keep the legumes covered if necessary.

Stir in the burghul and continue cooking until softened. Drain the mixture thoroughly and put aside in a mixing bowl.

Heat half of the