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Leek Croquettes

Petite crispy patties, typically known as keftedes, represent a cherished speciality in Sephardic cuisine. These leek patties offer a flavorful blend of rich ground beef with the subtle, slightly sweet taste of leeks, making them truly irresistible.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Fresh lemon wedges, to garnish

Clean the fresh leeks carefully and trim off the base and the bulk of the green tops. Slice in half longways then into 1.5cm rounds. Transfer in a deep pan and submerge with cold water, then cook over a moderate heat for about 20 mins or until cooked through.

Drain the leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, chopped dill, chopped parsley and paprika and spice well with seasoning. Mix thoroughly using your palms then mold a few spoonfuls into a patty, pressing a slightly. Set on a tray and proceed for the remaining of the ingredients.

Heat cooking oil in a frying pan to a amount of about ¾ inch over a medium flame. When the heated oil is hot, cook the fritters in small groups until golden on both sides. (Don't overcrowd the skillet as this lowers the heat of the oil.) Take out the finished croquettes to a tray covered with absorbent paper and let to drain.

Serve with lemon slices.

Spinach Croquettes

These cheesy spinach patties are a real treat. The crispy outside gives way to a creamy interior. The fresh spinach adds a bright, moderately green note, while the dairy provides a savory, umami richness. You can substitute the dairy cheese with boiled, mashed potato if you like.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 large eggs
• Olive oil for frying (or neutral oil)
• Lemon slices, to serve

For fresh spinach, rinse it carefully, removing any hard stems, and cut into it into big pieces. Transfer in a big pot with a small amount water over a moderate heat. Once cooked, remove in a colander for about 15 mins, then press out any extra water and reserve.

For defrosted spinach, completely press out extra water.

Preheat the cooking oil in a skillet over a medium heat and cook the diced onion and garlic until tender, about a few minutes. Take off the heat.

Put the cooked spinach, sauteed onion and garlic, grated cheese, ricotta, spice, paprika, breading and eggs in a big mixing bowl and spice with pepper and salt. Mix thoroughly until combined. If the preparation appears too wet, incorporate some additional breading.

Using your hands, mold the dough into elongated patties slightly larger than a walnut but smaller than an large egg, and place them on a plate covered with baking paper. Cover and cool for at least 60 minutes.

In a wide pan over medium heat, heat cooking oil to a level of about half an inch. Fry the fritters a small batch for two to three minutes each side, flipping so they are crispy completely, then put on paper towel.

Offer with lemon wedges.

Kroketes Fakes

With their crispy exterior and soft inside, these patties are not only delicious but also a highly wholesome bite or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and lemon slices, to accompany

Put the dry lentils in a pot and submerge with enough cold water. Boil over a medium heat for about 20 mins or until nearly done, adding extra liquid to ensure the legumes immersed if needed.

Add the bulgur wheat and keep cooking until fully cooked. Remove the water from the mixture well and put aside in a container.

Warm 50% of the