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Leek Croquettes

Petite fried patties, typically called keftedes, stand as a beloved signature dish in Sephardic Jewish culinary traditions. These leek croquettes deliver a flavorful fusion of hearty beef with the delicate, slightly sweet flavour of leeks, and they are utterly irresistible.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the leeks properly and trim off the root ends and the bulk of the green stalk. Slice lengthwise along the length then into 1.5cm pieces. Transfer in a deep pan and submerge with water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, chopped dill, parsley and spice and flavor well with seasoning. Stir completely using your hands then form a couple of tablespoonfuls into a patty, shaping a bit. Place on a plate and continue for the balance of the mixture.

Heat oil in a frying pan to a level of about 2cm over a medium flame. When the oil is hot, fry the fritters in small groups until golden on each side. (Don't overcrowd the pan as this reduces the oil temperature of the oil.) Take out the ready croquettes to a tray covered with paper towel and let to drain.

Present with lemon wedges.

Keftes de Espinacha

These spinach and cheese patties are a true delight. The golden outside gives way to a creamy center. The spinach adds a fresh, moderately natural note, while the grated cheese provides a rich, flavorful smoothness. You can substitute the cheese with steamed, pureed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Olive oil for pan-frying (or sunflower oil)
• Fresh lemon, to garnish

If using fresh spinach, wash it thoroughly, removing any hard stems, and roughly chop it into large chunks. Put in a large saucepan with a bit of liquid over a medium heat. Once wilted, remove in a colander for about a quarter hour, then squeeze out any extra water and set aside.

If using defrosted spinach, thoroughly press out excess liquid.

Heat the olive oil in a pan over a medium flame and fry the onion and minced garlic until translucent, about a few minutes. Remove from the stove.

Combine the wilted spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, dry crumbs and beaten eggs in a large bowl and season with seasoning. Stir thoroughly until combined. If the preparation appears too loose, incorporate some additional breadcrumbs.

Using your hands, mold the dough into elongated patties a bit bigger than a walnut shell but more compact than an large egg, and place them on a baking sheet topped with baking paper. Wrap and refrigerate for at least one hour.

In a wide pan over medium flame, heat olive oil to a depth of about 1 centimeter. Brown the croquettes a small batch for two to three minutes each side, flipping so they are golden brown all over, then put on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these croquettes are not only tasty but also a highly healthy bite or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to garnish

Add the lentils in a pot and submerge with plenty of water. Boil over a moderate heat for about twenty minutes or until nearly done, adding more water to ensure the lentils covered if needed.

Mix in the bulgur wheat and keep cooking until softened. Drain the ingredients completely and put aside in a container.

Heat half of the