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Leek Croquettes

Petite fried patties, often known as keftedes, stand as a cherished delicacy in Sephardic Jewish cooking. These particular leek patties offer a delicious blend of savory ground beef with the subtle, slightly sweet taste of leeks, making them utterly irresistible.

Yields 12

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

Wash the leeks well and cut away the root ends and the bulk of the dark green parts. Cut into halves lengthways then into 1.5-centimeter rounds. Transfer in a deep pan and fill with water, then heat over a medium heat for about twenty minutes or until cooked through.

Drain the softened leeks and put in a mixing bowl with the beef, eggs, crumbs, dill, parsley and sweet paprika and flavor liberally with salt and pepper. Stir completely using your fingers then mold a several spoonfuls into a patty, flattening a slightly. Place on a platter and proceed for the balance of the ingredients.

Preheat oil in a frying pan to a level of about 2cm over a medium heat. When the heated oil is hot, brown the croquettes in batches until golden on both sides. (Avoid overcrowding the pan as this drops the temperature of the oil.) Remove the cooked fritters to a plate lined with absorbent paper and let to cool.

Present with lemon slices.

Keftes de Espinacha

These cheesy spinach croquettes are a real pleasure. The crunchy exterior opens up to a smooth center. The fresh spinach brings a bright, slightly natural flavor, while the grated cheese provides a savory, savory creaminess. It's possible to replace the cheesy element with steamed, crushed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 eggs
• Olive oil for frying (or alternatively sunflower oil)
• Lemon slices, to serve

For raw spinach, rinse it thoroughly, getting rid of any stalks, and coarsely chop it into big pieces. Transfer in a deep pan with a bit of liquid over a medium flame. Once cooked, drain in a sieve for about 15 mins, then press out any extra water and set aside.

If using thawed frozen spinach, thoroughly press out extra water.

Preheat the oil in a frying pan over a medium flame and fry the onion and garlic until softened, about 4 minutes. Turn off the flame.

Put the cooked spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and season with salt and pepper. Combine completely until combined. If the preparation looks too soft, add some additional crumbs.

Using your hands, shape the mixture into elongated patties a bit bigger than a nut but less bulky than an egg, and place them on a baking sheet covered with parchment paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, heat oil to a depth of about half an inch. Fry the fritters a few at a time for 2–3 minutes on both sides, flipping so they are golden brown everywhere, then transfer on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these fritters are not only tasty but also a highly wholesome bite or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to accompany

Add the lentils in a pan and submerge with plenty of cold water. Boil over a medium flame for about 20 minutes or until partially softened, including more water to keep the pulses submerged if needed.

Mix in the cracked wheat and proceed cooking until softened. Drain the mixture well and reserve in a container.

Heat half of the