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Leek Croquettes

Bite-sized pan-fried croquettes, commonly referred to as keftedes, are a treasured speciality in Sephardic cuisine. These particular leek croquettes present a tasty combination of savory ground beef with the gentle, slightly sweet flavour of tender leeks, rendering them truly irresistible.

Produces 12

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

Clean the fresh leeks properly and cut away the root ends and the majority of the green stalk. Slice into halves longways then into 1.5cm rounds. Transfer in a large skillet and fill with fresh water, then simmer over a medium flame for about twenty minutes or until softened.

Strain the cooked leeks and transfer in a big bowl with the ground beef, eggs, breadcrumbs, dill, chopped parsley and paprika and flavor generously with pepper and salt. Stir well using your hands then form a few tablespoonfuls into a ball, shaping a bit. Set on a plate and continue for the remaining of the preparation.

Preheat olive oil in a pan to a amount of about 2 centimeters over a moderate heat. When the olive oil is sizzling, brown the patties in small batches until crispy on both sides. (Don't overcrowd the frying pan as this lowers the heat of the cooking oil.) Remove the finished fritters to a tray covered with absorbent paper and allow to drain.

Serve with lemon wedges.

Keftes de Espinacha

These amazing spinach and cheese patties are a true delight. The crispy exterior reveals a soft interior. The leafy spinach imparts a fresh, slightly earthy taste, while the cheese provides a savory, savory smoothness. It's possible to replace the dairy cheese with boiled, mashed potato if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if required
• 3 large eggs
• Olive oil for frying (or vegetable oil)
• Fresh lemon, to accompany

When using leafy greens, rinse it well, removing any stalks, and coarsely chop it into sizable portions. Transfer in a deep pan with a small amount liquid over a moderate heat. Once cooked, strain in a colander for about 15 minutes, then remove any extra water and reserve.

When working with thawed frozen spinach, thoroughly press out excess liquid.

Preheat the cooking oil in a pan over a moderate heat and saute the chopped onion and garlic cloves until softened, about 4 minutes. Remove from the heat.

Combine the prepared spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, spice, red spice, dry crumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Mix thoroughly until blended. If the mixture seems too wet, add some additional crumbs.

By hand, mold the preparation into elongated patties slightly larger than a walnut shell but less bulky than an chicken egg, and put them on a tray covered with parchment paper. Cover and chill for at least 1 hour.

In a big skillet over medium flame, preheat cooking oil to a level of about half an inch. Brown the fritters a few at a time for 2–3 minutes each side, turning so they are golden brown completely, then put on absorbent paper.

Offer with lemon wedges.

Kroketes Fakes

Boasting a crunchy outside and soft inside, these patties are not only flavorful but also a wonderfully nutritious snack or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to serve

Add the dry lentils in a pan and cover with enough water. Cook over a moderate heat for about twenty minutes or until almost cooked, including extra liquid to ensure the pulses submerged if required.

Add the cracked wheat and proceed cooking until softened. Drain the mixture well and put aside in a bowl.

Warm half of the