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Leek Croquettes

Small pan-fried patties, commonly known as keftedes, stand as a beloved signature dish in Sephardic culinary traditions. These leek fritters offer a flavorful blend of hearty beef with the delicate, sweetly mild essence of leeks, and they are absolutely crave-worthy.

Yields 12

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

Thoroughly wash the fresh leeks carefully and trim off the base and the majority of the green tops. Chop in half longways then into half-inch rounds. Put in a deep pan and cover with cold water, then simmer over a medium heat for about twenty minutes or until tender.

Strain the softened leeks and put in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, parsley and sweet paprika and season well with seasoning. Mix well using your fingers then form a few spoonfuls into a croquette, flattening a slightly. Set on a tray and repeat for the balance of the preparation.

Warm oil in a frying pan to a depth of about ¾ inch over a medium flame. When the olive oil is sizzling, cook the patties in small batches until crispy on both sides. (Don't overcrowd the frying pan as this reduces the heat of the cooking oil.) Transfer the cooked fritters to a dish lined with kitchen paper and permit to cool.

Present with fresh lemon.

Keftes de Espinacha

These delightful spinach and cheese patties are a true treat. The crispy outside opens up to a creamy filling. The fresh spinach brings a vibrant, somewhat earthy note, while the cheese provides a rich, flavorful richness. You can substitute the cheese with boiled, crushed spuds if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Oil for pan-frying (or use vegetable oil)
• Fresh lemon, to accompany

When using leafy greens, wash it carefully, discarding any hard stems, and cut into it into sizable portions. Place in a deep pan with a bit of water over a medium flame. Once wilted, remove in a strainer for about 15 minutes, then remove any excess liquid and reserve.

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

Warm the cooking oil in a skillet over a medium heat and cook the diced onion and minced garlic until tender, about a few minutes. Remove from the heat.

Place the wilted spinach, cooked onion and softened garlic, kefalotyri, ricotta, nutmeg, red spice, breadcrumbs and eggs in a large bowl and season with pepper and salt. Mix thoroughly until incorporated. If the dough looks too loose, incorporate some more breading.

With your fingers, mold the mixture into oval shapes slightly larger than a walnut but less bulky than an large egg, and place them on a baking sheet topped with parchment paper. Cover and chill for at least 60 minutes.

In a wide pan over medium heat, heat olive oil to a amount of about 1cm. Brown the croquettes a few at a time for two to three minutes on both sides, flipping so they are golden brown completely, then place on paper towel.

Serve with fresh lemon.

Kroketes Fakes

With their crispy exterior and tender interior, these patties are not only flavorful but also a wonderfully nutritious appetizer or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and lemon wedges, to garnish

Put the dry lentils in a saucepan and fill with enough fresh water. Simmer over a moderate heat for about twenty minutes or until partially softened, including extra liquid to keep the lentils covered if needed.

Add the cracked wheat and continue cooking until softened. Drain the mixture thoroughly and set aside in a container.

Warm half of the