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Leek Croquettes

Small crispy patties, typically known as keftedes, are a cherished delicacy in Sephardic cooking. These leek patties offer a delicious fusion of rich minced beef with the subtle, slightly sweet essence of tender leeks, rendering them truly irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the leeks carefully and trim off the root ends and most of the dark green parts. Cut lengthwise along the length then into 1.5-centimeter slices. Put in a deep pan and submerge with water, then heat over a medium flame for about 20 mins or until tender.

Remove the water from the softened leeks and put in a mixing bowl with the ground beef, eggs, crumbs, dill, flat-leaf parsley and spice and spice liberally with salt and pepper. Mix well using your hands then shape a couple of scoops into a patty, pressing a bit. Place on a tray and proceed for the rest of the mixture.

Warm oil in a pan to a amount of about 2cm over a medium heat. When the heated oil is sizzling, brown the patties in batches until golden on all sides. (Avoid overcrowding the skillet as this lowers the oil temperature of the cooking oil.) Remove the ready fritters to a plate lined with kitchen paper and permit to drain.

Offer with lemon slices.

Spinach Patties

These delightful spinach and cheese fritters are a genuine treat. The golden crust reveals a smooth filling. The leafy spinach brings a vibrant, slightly earthy flavor, while the dairy offers a deep, umami smoothness. Feel free to swap the dairy cheese with boiled, mashed potatoes if you like.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Cooking oil for frying (or use neutral oil)
• Lemon wedges, to garnish

For raw spinach, wash it carefully, discarding any stalks, and coarsely chop it into sizable portions. Place in a big pot with a small amount water over a medium heat. Once cooked, drain in a sieve for about a quarter hour, then squeeze out any remaining moisture and set aside.

If using defrosted spinach, carefully remove extra water.

Warm the cooking oil in a skillet over a moderate heat and cook the onion and garlic until tender, about four minutes. Take off the stove.

Put the wilted spinach, cooked onion and sauteed garlic, hard cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and spice with salt and pepper. Stir well until blended. If the mixture appears too wet, add some additional crumbs.

With your fingers, mold the preparation into oval croquettes somewhat larger than a nut but less bulky than an chicken egg, and place them on a plate lined with wax paper. Seal and refrigerate for at least 1 hour.

In a large frying pan over moderate heat, preheat cooking oil to a level of about half an inch. Cook the croquettes a handful for two to three minutes each side, rotating so they are golden brown all over, then place on paper towel.

Offer with lemon slices.

Kroketes Fakes

With their golden crust and soft inside, these fritters are not only flavorful but also a highly healthy appetizer or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to accompany

Place the brown lentils in a pot and cover with ample fresh water. Cook over a moderate heat for about 20 mins or until almost cooked, including more water to maintain the pulses covered if required.

Mix in the burghul and keep cooking until tender. Drain the lentils and burghul well and put aside in a bowl.

Heat 50% of the