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Leek Croquettes

Bite-sized pan-fried croquettes, often called keftedes, represent a treasured speciality in Sephardic cooking. These wonderful leek fritters deliver a flavorful combination of savory minced beef with the subtle, slightly sweet flavour of fresh leeks, making them truly irresistible.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Wash the leeks properly and cut away the root ends and the bulk of the green stalk. Chop lengthwise lengthways then into 1.5cm slices. Place in a deep frying pan and cover with cold water, then simmer over a medium heat for about twenty minutes or until softened.

Drain the leeks and put in a big bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, parsley and sweet paprika and season liberally with salt and pepper. Combine thoroughly using your fingers then shape a couple of scoops into a ball, shaping a bit. Set on a plate and continue for the rest of the ingredients.

Warm cooking oil in a pan to a depth of about ¾ inch over a medium flame. When the heated oil is sizzling, cook the patties in batches until golden on both sides. (Do not fill the skillet as this lowers the heat of the oil.) Take out the finished croquettes to a dish covered with paper towel and let to rest.

Offer with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach croquettes are a real treat. The crispy exterior opens up to a smooth center. The spinach brings a fresh, somewhat natural flavor, while the grated cheese provides a savory, umami creaminess. You can substitute the cheese with steamed, crushed potato if you like.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if needed
• 3 eggs
• Cooking oil for deep-frying (or neutral oil)
• Lemon slices, to accompany

For leafy greens, clean it thoroughly, getting rid of any hard stems, and cut into it into big pieces. Place in a deep pan with a small amount liquid over a medium flame. Once softened, drain in a sieve for about 15 minutes, then remove any remaining moisture and put aside.

If using previously frozen spinach, completely press out excess liquid.

Preheat the oil in a frying pan over a moderate heat and fry the onion and minced garlic until translucent, about a few minutes. Turn off the stove.

Combine the cooked spinach, fried onion and garlic, hard cheese, ricotta, spice, paprika, breading and eggs in a big mixing bowl and season with pepper and salt. Stir thoroughly until combined. If the preparation seems too soft, incorporate some additional breading.

With your fingers, mold the preparation into elongated patties a bit bigger than a walnut but less bulky than an large egg, and put them on a plate lined with wax paper. Wrap and cool for at least one hour.

In a large frying pan over medium flame, preheat cooking oil to a depth of about 1cm. Fry the fritters a handful for a couple of minutes each side, flipping so they are crispy everywhere, then put on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

With their crunchy outside and tender interior, these fritters are not only delicious but also a highly healthy appetizer or dish.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to accompany

Add the brown lentils in a pot and fill with enough fresh water. Boil over a medium flame for about 20 minutes or until partially softened, adding additional water to maintain the legumes immersed if necessary.

Mix in the cracked wheat and proceed cooking until softened. Remove the water from the mixture thoroughly and reserve in a bowl.

Preheat 50% of the