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Leek Croquettes

Bite-sized pan-fried croquettes, commonly referred to as keftedes, represent a beloved signature dish in Sephardic Jewish culinary traditions. These leek patties deliver a delicious blend of rich beef with the delicate, mildly sweet flavour of tender leeks, and they are truly addictive.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Wash the green leeks well and trim off the roots and most of the dark green parts. Chop lengthwise longways then into 1.5-centimeter slices. Put in a large skillet and fill with water, then simmer over a medium heat for about twenty minutes or until cooked through.

Drain the cooked leeks and place in a large mixing bowl with the beef, eggs, matzo meal, chopped dill, flat-leaf parsley and spice and season generously with salt and pepper. Combine thoroughly using your fingers then mold a few spoonfuls into a croquette, pressing a bit. Put on a tray and continue for the remaining of the ingredients.

Warm oil in a pan to a depth of about 2cm over a medium heat. When the olive oil is ready, cook the patties in small batches until crispy on each side. (Avoid overcrowding the frying pan as this reduces the temperature of the oil.) Remove the cooked croquettes to a dish topped with absorbent paper and allow to rest.

Present with lemon slices.

Spinach Croquettes

These spinach and cheese patties are a real delight. The golden exterior reveals a smooth center. The leafy spinach brings a fresh, slightly natural note, while the cheese gives a rich, umami creaminess. You can substitute the cheese with boiled, mashed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 eggs
• Olive oil for frying (or neutral oil)
• Fresh lemon, to serve

For raw spinach, clean it carefully, removing any tough stems, and roughly chop it into sizable portions. Put in a big pot with a bit of liquid over a medium flame. Once cooked, remove in a sieve for about 15 mins, then remove any excess liquid and reserve.

For thawed frozen spinach, carefully squeeze out excess liquid.

Warm the oil in a frying pan over a medium heat and saute the onion and garlic until translucent, about a few minutes. Take off the heat.

Combine the cooked spinach, fried onion and softened garlic, hard cheese, ricotta, spice, paprika, breadcrumbs and beaten eggs in a container and season with seasoning. Mix well until incorporated. If the preparation looks too wet, add some extra breadcrumbs.

By hand, form the mixture into elongated patties a bit bigger than a walnut shell but more compact than an large egg, and put them on a plate topped with wax paper. Cover and chill for at least 1 hour.

In a big skillet over medium flame, preheat cooking oil to a depth of about 1cm. Brown the croquettes a few at a time for two to three minutes per side, turning so they are golden brown everywhere, then transfer on paper towel.

Serve with lemon wedges.

Kroketes Fakes

With their crispy exterior and soft inside, these fritters are not only delicious but also a wonderfully healthy appetizer or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and lemon slices, to serve

Put the dry lentils in a saucepan and submerge with ample cold water. Simmer over a medium heat for about 20 mins or until partially softened, including more water to keep the lentils submerged if necessary.

Stir in the bulgur wheat and continue cooking until softened. Strain the ingredients thoroughly and put aside in a container.

Heat half of the