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Leek Croquettes

Bite-sized pan-fried fritters, often referred to as keftedes, stand as a treasured signature dish in Sephardic cuisine. These particular leek fritters offer a tasty fusion of savory ground beef with the gentle, slightly sweet flavour of fresh leeks, making them truly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for frying
• Lemon slices, to serve

Clean the fresh leeks carefully and cut away the base and the majority of the dark green parts. Slice into halves along the length then into 1.5-centimeter rounds. Put in a deep frying pan and fill with fresh water, then simmer over a moderate heat for about 20 minutes or until tender.

Strain the leeks and put in a mixing bowl with the beef, eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and flavor generously with seasoning. Combine well using your hands then shape a couple of spoonfuls into a patty, pressing a little. Put on a tray and proceed for the rest of the preparation.

Heat oil in a skillet to a depth of about 2cm over a moderate heat. When the olive oil is ready, fry the fritters in small groups until crispy on all sides. (Avoid overcrowding the pan as this reduces the heat of the cooking oil.) Transfer the cooked patties to a tray topped with kitchen paper and permit to drain.

Offer with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese patties are a true pleasure. The golden crust gives way to a creamy filling. The spinach brings a bright, somewhat earthy taste, while the dairy gives a savory, savory creaminess. Feel free to swap the cheesy element with cooked, mashed potato if you like.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Olive oil for deep-frying (or vegetable oil)
• Lemon wedges, to serve

For leafy greens, wash it carefully, discarding any tough stems, and roughly chop it into big pieces. Transfer in a large saucepan with a small amount liquid over a medium heat. Once wilted, strain in a sieve for about 15 mins, then squeeze out any remaining moisture and reserve.

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

Preheat the oil in a pan over a medium flame and fry the onion and garlic cloves until translucent, about a few minutes. Remove from the heat.

Place the wilted spinach, sauteed onion and garlic, kefalotyri, soft cheese, nutmeg, paprika, breading and eggs in a big mixing bowl and spice with seasoning. Mix completely until blended. If the dough seems too soft, mix in some more breading.

By hand, shape the dough into oval shapes slightly larger than a walnut but less bulky than an chicken egg, and set them on a baking sheet topped with wax paper. Cover and chill for at least one hour.

In a large frying pan over medium flame, preheat olive oil to a depth of about 1cm. Cook the patties a handful for a couple of minutes on both sides, turning so they are crispy everywhere, then put on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and moist center, these patties are not only tasty but also a highly nutritious appetizer or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to accompany

Place the dry lentils in a saucepan and cover with ample cold water. Cook over a medium heat for about twenty minutes or until almost cooked, pouring more water to maintain the lentils immersed if necessary.

Mix in the burghul and continue cooking until softened. Drain the mixture thoroughly and set aside in a bowl.

Warm a portion of the