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Leek Croquettes

Small pan-fried patties, commonly called keftedes, are a treasured signature dish in Sephardic Jewish culinary traditions. These wonderful leek fritters deliver a tasty fusion of rich beef with the delicate, sweetly mild essence of fresh leeks, making them absolutely crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks well and cut away the base and the majority of the dark green parts. Slice into halves lengthways then into half-inch rounds. Place in a deep frying pan and fill with cold water, then simmer over a moderate heat for about 20 minutes or until softened.

Remove the water from the leeks and place in a large mixing bowl with the ground beef, beaten eggs, crumbs, chopped dill, chopped parsley and paprika and spice liberally with pepper and salt. Mix completely using your fingers then mold a few scoops into a croquette, flattening a bit. Put on a platter and continue for the balance of the preparation.

Heat cooking oil in a skillet to a depth of about 2cm over a medium flame. When the heated oil is ready, cook the fritters in small groups until crispy on all sides. (Don't overcrowd the skillet as this drops the temperature of the oil.) Remove the finished croquettes to a dish topped with absorbent paper and permit to cool.

Offer with lemon slices.

Spinach Croquettes

These spinach with cheese fritters are a true pleasure. The crunchy outside gives way to a soft interior. The fresh spinach brings a vibrant, somewhat green flavor, while the grated cheese provides a deep, flavorful smoothness. You can substitute the cheese with cooked, crushed potato if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Cooking oil for frying (or vegetable oil)
• Lemon slices, to accompany

If using fresh spinach, clean it well, removing any tough stems, and cut into it into large chunks. Transfer in a deep pan with a bit of liquid over a medium heat. Once cooked, strain in a colander for about 15 minutes, then press out any extra water and reserve.

When working with defrosted spinach, carefully press out excess liquid.

Heat the cooking oil in a skillet over a medium flame and fry the diced onion and garlic cloves until softened, about four minutes. Turn off the flame.

Place the cooked spinach, sauteed onion and garlic, grated cheese, creamy cheese, nutmeg, sweet paprika, breading and eggs in a container and season with seasoning. Combine well until incorporated. If the preparation looks too loose, mix in some more breading.

With your fingers, mold the preparation into oval shapes slightly larger than a nut but less bulky than an chicken egg, and set them on a baking sheet covered with parchment paper. Seal and chill for at least one hour.

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

Present with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and moist center, these croquettes are not only delicious but also a extremely nutritious bite or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and lemon slices, to garnish

Place the dry lentils in a saucepan and cover with ample water. Simmer over a medium flame for about 20 mins or until partially softened, pouring more water to keep the legumes immersed if needed.

Add the burghul and proceed cooking until tender. Drain the mixture thoroughly and set aside in a bowl.

Heat half of the