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Leek Croquettes

Small pan-fried patties, typically called keftedes, represent a cherished signature dish in Sephardic cuisine. These particular leek fritters deliver a flavorful combination of rich beef with the delicate, slightly sweet taste of tender leeks, making them absolutely addictive.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Lemon slices, to garnish

Thoroughly wash the fresh leeks properly and remove the root ends and the majority of the dark green parts. Slice in half lengthways then into 1.5cm pieces. Place in a deep pan and cover with water, then cook over a moderate heat for about twenty minutes or until softened.

Drain the softened leeks and place in a big bowl with the ground beef, eggs, breadcrumbs, dill, parsley and sweet paprika and flavor generously with seasoning. Combine completely using your hands then shape a several spoonfuls into a ball, shaping a slightly. Place on a tray and repeat for the rest of the preparation.

Preheat olive oil in a skillet to a amount of about 2cm over a moderate heat. When the heated oil is ready, cook the croquettes in small groups until golden brown on all sides. (Avoid overcrowding the skillet as this drops the temperature of the cooking oil.) Transfer the finished patties to a tray covered with absorbent paper and allow to drain.

Present with lemon wedges.

Keftes de Espinacha

These delightful spinach and cheese fritters are a genuine delight. The crispy crust gives way to a creamy filling. The fresh spinach brings a vibrant, somewhat natural flavor, while the grated cheese provides a savory, flavorful creaminess. You can substitute the cheese with steamed, crushed spuds if you prefer.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to accompany

If using fresh spinach, wash it carefully, discarding any tough stems, and cut into it into big pieces. Transfer in a big pot with a little liquid over a moderate heat. Once cooked, drain in a sieve for about a quarter hour, then remove any excess liquid and reserve.

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

Warm the olive oil in a skillet over a medium flame and cook the onion and minced garlic until translucent, about 4 minutes. Take off the flame.

Combine the prepared spinach, fried onion and garlic, kefalotyri, ricotta, spice, sweet paprika, breading and eggs in a big mixing bowl and spice with salt and pepper. Combine well until combined. If the dough appears too wet, add some extra breadcrumbs.

By hand, shape the preparation into elongated patties slightly larger than a walnut shell but more compact than an large egg, and set them on a baking sheet covered with parchment paper. Cover and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, heat cooking oil to a level of about half an inch. Cook the patties a small batch for 2–3 minutes each side, turning so they are crispy completely, then put on paper towel.

Serve with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these fritters are not only tasty but also a wonderfully nutritious appetizer or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to garnish

Add the lentils in a pan and fill with plenty of cold water. Boil over a medium heat for about twenty minutes or until almost cooked, adding more water to keep the legumes immersed if needed.

Add the burghul and proceed cooking until tender. Remove the water from the mixture well and put aside in a bowl.

Heat half of the