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Leek Croquettes

Petite pan-fried patties, typically known as keftedes, are a cherished signature dish in Sephardic Jewish culinary traditions. These particular leek fritters present a delicious fusion of savory ground beef with the delicate, sweetly mild flavour of leeks, rendering them absolutely irresistible.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to serve

Clean the leeks well and remove the base and the majority of the dark green parts. Cut lengthwise lengthways then into half-inch rounds. Put in a deep pan and cover with cold water, then cook over a moderate heat for about twenty minutes or until cooked through.

Strain the leeks and place in a large mixing bowl with the beef, eggs, breadcrumbs, dill, parsley and spice and spice liberally with seasoning. Stir thoroughly using your palms then shape a couple of tablespoonfuls into a ball, flattening a little. Put on a platter and repeat for the remaining of the preparation.

Preheat oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the olive oil is sizzling, brown the croquettes in batches until crispy on each side. (Do not fill the frying pan as this drops the oil temperature of the oil.) Transfer the cooked croquettes to a tray covered with absorbent paper and allow to cool.

Offer with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese croquettes are a true treat. The golden outside opens up to a smooth interior. The leafy spinach adds a bright, slightly natural flavor, while the cheese provides a savory, flavorful smoothness. You can substitute the cheese with steamed, mashed spuds if you like.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to serve

For raw spinach, wash it well, getting rid of any hard stems, and cut into it into large chunks. Transfer in a large saucepan with a little water over a medium heat. Once softened, remove in a strainer for about 15 minutes, then remove any excess liquid and set aside.

For defrosted spinach, carefully squeeze out extra water.

Heat the olive oil in a pan over a medium heat and cook the diced onion and garlic cloves until tender, about a few minutes. Remove from the flame.

Put the prepared spinach, fried onion and garlic, hard cheese, creamy cheese, spice, red spice, dry crumbs and eggs in a large bowl and spice with pepper and salt. Mix completely until combined. If the dough looks too wet, mix in some additional crumbs.

By hand, mold the mixture into oval shapes a bit bigger than a walnut shell but more compact than an egg, and place them on a baking sheet lined with wax paper. Seal and chill for at least one hour.

In a wide pan over medium heat, heat cooking oil to a level of about 1 centimeter. Brown the fritters a few at a time for two to three minutes per side, turning so they are golden brown all over, then place on paper towel.

Serve with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these fritters are not only flavorful but also a wonderfully healthy appetizer or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to garnish

Put the lentils in a pot and fill with plenty of water. Cook over a medium flame for about 20 minutes or until almost cooked, adding more water to maintain the lentils immersed if required.

Stir in the cracked wheat and continue cooking until softened. Remove the water from the lentils and burghul thoroughly and put aside in a container.

Preheat a portion of the