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Leek Croquettes

Small crispy croquettes, commonly referred to as keftedes, stand as a treasured signature dish in Sephardic Jewish cooking. These particular leek fritters deliver a tasty fusion of savory minced beef with the delicate, mildly sweet essence of fresh leeks, making them truly irresistible.

Makes 12

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

Clean the fresh leeks carefully and remove the roots and the bulk of the green tops. Cut into halves longways then into 1.5-centimeter slices. Transfer in a large skillet and submerge with fresh water, then simmer over a medium flame for about 20 minutes or until cooked through.

Drain the softened leeks and place in a large mixing bowl with the minced beef, eggs, matzo meal, fresh dill, parsley and sweet paprika and season well with salt and pepper. Stir well using your hands then mold a several spoonfuls into a croquette, pressing a bit. Put on a tray and repeat for the rest of the ingredients.

Heat olive oil in a frying pan to a amount of about 2cm over a medium heat. When the olive oil is hot, cook the fritters in small groups until golden brown on each side. (Don't overcrowd the pan as this drops the oil temperature of the oil.) Take out the finished fritters to a tray topped with absorbent paper and permit to cool.

Offer with fresh lemon.

Spinach Patties

These amazing spinach and cheese patties are a genuine treat. The crispy crust opens up to a smooth interior. The spinach imparts a vibrant, moderately earthy note, while the cheese gives a savory, umami creaminess. Feel free to swap the dairy cheese with steamed, mashed spuds if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 large eggs
• Oil for frying (or alternatively sunflower oil)
• Lemon wedges, to serve

If using fresh spinach, wash it thoroughly, getting rid of any stalks, and roughly chop it into large chunks. Transfer in a deep pan with a small amount water over a medium flame. Once softened, remove in a strainer for about 15 minutes, then press out any remaining moisture and set aside.

When working with defrosted spinach, completely press out extra water.

Warm the cooking oil in a pan over a moderate heat and fry the diced onion and minced garlic until translucent, about four minutes. Turn off the stove.

Put the wilted spinach, fried onion and garlic, hard cheese, ricotta, spice, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and season with seasoning. Mix completely until blended. If the preparation appears too soft, incorporate some extra breading.

With your fingers, shape the mixture into oval shapes slightly larger than a walnut shell but smaller than an egg, and put them on a tray topped with wax paper. Wrap and cool for at least 60 minutes.

In a large frying pan over medium flame, warm olive oil to a amount of about 1 centimeter. Cook the patties a few at a time for two to three minutes each side, turning so they are golden brown all over, then place on absorbent paper.

Serve with fresh lemon.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these patties are not only tasty but also a wonderfully nutritious appetizer or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to serve

Place the brown lentils in a pot and cover with plenty of cold water. Boil over a moderate heat for about 20 minutes or until nearly done, adding extra liquid to ensure the lentils submerged if necessary.

Mix in the cracked wheat and keep cooking until tender. Drain the ingredients thoroughly and reserve in a container.

Preheat 50% of the