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Leek Patties

Petite crispy croquettes, commonly known as keftedes, represent a beloved signature dish in Sephardic Jewish cooking. These wonderful leek croquettes present a flavorful blend of hearty minced beef with the delicate, slightly sweet taste of tender leeks, making them utterly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon slices, to accompany

Clean the fresh leeks carefully and cut away the root ends and the majority of the green stalk. Chop lengthwise lengthways then into 1.5-centimeter slices. Place in a large skillet and submerge with fresh water, then heat over a medium flame for about twenty minutes or until tender.

Drain the cooked leeks and put in a large mixing bowl with the ground beef, eggs, matzo meal, fresh dill, chopped parsley and paprika and flavor generously with pepper and salt. Mix thoroughly using your hands then mold a several tablespoonfuls into a ball, flattening a little. Place on a plate and repeat for the rest of the ingredients.

Heat olive oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the oil is sizzling, cook the croquettes in small groups until golden brown on all sides. (Do not fill the frying pan as this lowers the heat of the oil.) Take out the finished croquettes to a plate lined with paper towel and allow to cool.

Offer with lemon wedges.

Spinach Croquettes

These spinach with cheese croquettes are a real treat. The crispy crust reveals a smooth center. The spinach imparts a bright, somewhat earthy note, while the dairy gives a savory, flavorful richness. Feel free to swap the dairy cheese with cooked, crushed spuds if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 onion, diced small
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), additional if needed
• 3 fresh eggs
• Olive oil for pan-frying (or use vegetable oil)
• Lemon wedges, to serve

If using fresh spinach, wash it carefully, getting rid of any stalks, and cut into it into large chunks. Place in a deep pan with a little water over a moderate heat. Once softened, strain in a colander for about a quarter hour, then press out any extra water and reserve.

When working with previously frozen spinach, thoroughly press out extra water.

Heat the cooking oil in a skillet over a moderate heat and cook the chopped onion and garlic until softened, about 4 minutes. Take off the heat.

Combine the wilted spinach, fried onion and softened garlic, grated cheese, soft cheese, nutmeg, paprika, breadcrumbs and eggs in a large bowl and flavor with pepper and salt. Combine completely until incorporated. If the mixture looks too soft, add some additional crumbs.

By hand, shape the mixture into oval croquettes a bit bigger than a nut but more compact than an chicken egg, and place them on a plate lined with parchment paper. Wrap and cool for at least 1 hour.

In a large frying pan over medium flame, warm olive oil to a level of about 1 centimeter. Brown the croquettes a handful for a couple of minutes on both sides, flipping so they are golden brown all over, then place on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

With their crunchy outside and soft inside, these croquettes are not only delicious but also a highly nutritious snack or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to serve

Place the brown lentils in a pot and submerge with enough water. Cook over a moderate heat for about twenty minutes or until partially softened, including additional water to ensure the legumes submerged if required.

Add the cracked wheat and keep cooking until tender. Drain the mixture completely and reserve in a bowl.

Heat 50% of the