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Leek Croquettes

Bite-sized pan-fried fritters, often referred to as keftedes, stand as a cherished signature dish in Sephardic Jewish cuisine. These wonderful leek croquettes offer a tasty combination of savory ground beef with the subtle, sweetly mild essence of fresh leeks, and they are absolutely irresistible.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Thoroughly wash the fresh leeks properly and trim off the base and the majority of the green stalk. Slice into halves along the length then into 1.5cm rounds. Transfer in a deep pan and fill with water, then heat over a moderate heat for about 20 minutes or until cooked through.

Strain the cooked leeks and transfer in a large mixing bowl with the minced beef, beaten eggs, matzo meal, dill, chopped parsley and sweet paprika and spice generously with pepper and salt. Combine completely using your fingers then form a few spoonfuls into a croquette, pressing a slightly. Place on a plate and continue for the remaining of the mixture.

Preheat oil in a pan to a depth of about ¾ inch over a medium heat. When the heated oil is ready, fry the croquettes in small groups until golden on each side. (Don't overcrowd the pan as this drops the oil temperature of the oil.) Remove the ready patties to a plate covered with paper towel and allow to drain.

Offer with lemon wedges.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a real delight. The crispy outside opens up to a smooth filling. The leafy spinach imparts a vibrant, moderately natural note, while the cheese offers a rich, umami richness. You can substitute the cheesy element with boiled, pureed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 eggs
• Olive oil for frying (or alternatively neutral oil)
• Lemon wedges, to serve

If using leafy greens, rinse it well, removing any tough stems, and roughly chop it into large chunks. Transfer in a large saucepan with a small amount liquid over a medium heat. Once cooked, strain in a strainer for about 15 mins, then remove any extra water and set aside.

When working with previously frozen spinach, thoroughly squeeze out unwanted moisture.

Heat the oil in a frying pan over a medium heat and cook the onion and garlic until softened, about 4 minutes. Take off the heat.

Place the cooked spinach, fried onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and season with pepper and salt. Combine well until blended. If the preparation seems too loose, incorporate some more breading.

With your fingers, mold the dough into elongated patties somewhat larger than a walnut shell but smaller than an large egg, and set them on a plate covered with wax paper. Cover and refrigerate for at least 1 hour.

In a big skillet over medium heat, heat cooking oil to a amount of about 1 centimeter. Fry the fritters a small batch for a couple of minutes on both sides, turning so they are golden everywhere, then put on paper towel.

Serve with fresh lemon.

Kroketes Fakes

Boasting a golden crust and tender interior, these fritters are not only delicious but also a highly nutritious bite or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to serve

Place the lentils in a pot and cover with enough water. Boil over a medium heat for about 20 minutes or until partially softened, adding extra liquid to maintain the lentils submerged if necessary.

Mix in the cracked wheat and continue cooking until softened. Strain the ingredients well and set aside in a container.

Preheat half of the