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Leek Croquettes

Bite-sized fried patties, often called keftedes, represent a treasured delicacy in Sephardic Jewish culinary traditions. These leek fritters present a tasty blend of savory ground beef with the delicate, sweetly mild flavour of tender leeks, and they are absolutely crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon slices, to garnish

Clean the green leeks properly and remove the roots and the majority of the green tops. Cut in half along the length then into half-inch slices. Transfer in a large skillet and cover with fresh water, then heat over a medium heat for about 20 minutes or until softened.

Remove the water from the softened leeks and transfer in a big bowl with the minced beef, beaten eggs, matzo meal, chopped dill, parsley and paprika and season well with seasoning. Stir completely using your fingers then form a several tablespoonfuls into a patty, flattening a bit. Put on a plate and continue for the balance of the ingredients.

Preheat olive oil in a pan to a level of about 2 centimeters over a moderate heat. When the heated oil is ready, cook the croquettes in batches until golden on both sides. (Do not fill the frying pan as this drops the oil temperature of the oil.) Remove the finished croquettes to a tray topped with kitchen paper and permit to rest.

Present with lemon slices.

Spinach Patties

These amazing spinach with cheese croquettes are a real pleasure. The golden crust opens up to a creamy filling. The spinach imparts a fresh, moderately earthy note, while the dairy offers a deep, flavorful richness. Feel free to swap the cheesy element with boiled, mashed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Lemon wedges, to serve

For leafy greens, wash it carefully, removing any tough stems, and cut into it into sizable portions. Put in a big pot with a bit of water over a medium flame. Once softened, strain in a sieve for about 15 minutes, then squeeze out any excess liquid and set aside.

If using defrosted spinach, completely remove extra water.

Heat the olive oil in a skillet over a moderate heat and fry the onion and minced garlic until softened, about four minutes. Take off the stove.

Put the wilted spinach, fried onion and garlic, grated cheese, ricotta, grated nutmeg, paprika, breadcrumbs and eggs in a large bowl and season with seasoning. Mix completely until combined. If the preparation seems too soft, incorporate some additional crumbs.

Using your hands, shape the mixture into elongated patties a bit bigger than a walnut but smaller than an egg, and place them on a tray topped with wax paper. Wrap and refrigerate for at least one hour.

In a big skillet over moderate heat, preheat cooking oil to a level of about 1 centimeter. Cook the croquettes a handful for two to three minutes on both sides, rotating so they are crispy completely, then transfer on paper towel.

Present with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and moist center, these patties are not only delicious but also a wonderfully healthy appetizer or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to accompany

Put the lentils in a saucepan and fill with plenty of cold water. Cook over a medium flame for about 20 mins or until nearly done, adding extra liquid to keep the lentils immersed if needed.

Mix in the bulgur wheat and keep cooking until softened. Remove the water from the lentils and burghul thoroughly and reserve in a bowl.

Preheat a portion of the