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Leek Croquettes

Petite pan-fried patties, often called keftedes, represent a cherished speciality in Sephardic Jewish culinary traditions. These leek fritters deliver a flavorful fusion of rich beef with the gentle, mildly sweet flavour of leeks, making them utterly addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the green leeks properly and remove the roots and the majority of the dark green parts. Slice into halves longways then into half-inch slices. Transfer in a deep pan and fill with fresh water, then heat over a moderate heat for about twenty minutes or until tender.

Remove the water from the cooked leeks and put in a big bowl with the beef, eggs, crumbs, dill, chopped parsley and paprika and flavor well with seasoning. Stir thoroughly using your fingers then form a several tablespoonfuls into a croquette, pressing a bit. Put on a tray and repeat for the remaining of the ingredients.

Preheat oil in a skillet to a level of about ¾ inch over a medium heat. When the oil is sizzling, fry the fritters in small batches until crispy on all sides. (Do not fill the skillet as this reduces the temperature of the cooking oil.) Take out the ready patties to a dish covered with absorbent paper and let to drain.

Offer with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a true delight. The crispy outside gives way to a smooth interior. The fresh spinach brings a bright, moderately green taste, while the dairy gives a rich, savory smoothness. Feel free to swap the dairy cheese with boiled, mashed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Lemon slices, to accompany

When using fresh spinach, clean it well, discarding any tough stems, and roughly chop it into large chunks. Put in a large saucepan with a bit of liquid over a moderate heat. Once cooked, remove in a strainer for about 15 mins, then squeeze out any excess liquid and set aside.

When working with defrosted spinach, thoroughly press out unwanted moisture.

Warm the oil in a pan over a medium flame and saute the diced onion and garlic cloves until translucent, about 4 minutes. Take off the flame.

Combine the prepared spinach, sauteed onion and garlic, hard cheese, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and spice with salt and pepper. Combine completely until incorporated. If the mixture looks too soft, incorporate some more crumbs.

By hand, form the preparation into elongated patties a bit bigger than a walnut shell but smaller than an chicken egg, and set them on a baking sheet covered with wax paper. Wrap and cool for at least one hour.

In a large frying pan over medium heat, warm cooking oil to a depth of about 1 centimeter. Fry the fritters a handful for two to three minutes on both sides, turning so they are crispy completely, then put on paper towel.

Offer with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and moist center, these croquettes are not only flavorful but also a highly wholesome appetizer or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to accompany

Add the dry lentils in a pot and cover with ample fresh water. Boil over a medium flame for about twenty minutes or until nearly done, pouring additional water to keep the legumes immersed if needed.

Add the cracked wheat and continue cooking until fully cooked. Drain the ingredients well and reserve in a mixing bowl.

Warm a portion of the