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Leek Croquettes

Bite-sized pan-fried croquettes, commonly called keftedes, stand as a cherished delicacy in Sephardic Jewish culinary traditions. These leek patties offer a delicious blend of hearty ground beef with the delicate, slightly sweet flavour of leeks, and they are truly irresistible.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to accompany

Wash the green leeks well and remove the root ends and the bulk of the green stalk. Slice in half lengthways then into 1.5cm slices. Put in a deep pan and fill with fresh water, then heat over a medium heat for about 20 mins or until cooked through.

Drain the leeks and put in a big bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and spice well with seasoning. Combine well using your palms then shape a few tablespoonfuls into a ball, shaping a bit. Put on a platter and proceed for the rest of the mixture.

Heat oil in a pan to a depth of about ¾ inch over a medium heat. When the heated oil is sizzling, fry the fritters in batches until golden brown on all sides. (Avoid overcrowding the pan as this lowers the heat of the oil.) Remove the finished croquettes to a dish covered with kitchen paper and allow to rest.

Offer with fresh lemon.

Keftes de Espinacha

These spinach with cheese patties are a true pleasure. The crunchy outside opens up to a smooth center. The leafy spinach adds a bright, moderately earthy taste, while the cheese gives a deep, flavorful smoothness. Feel free to swap the dairy cheese with steamed, crushed potatoes if you like.

Yields 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, thawed overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if needed
• 3 fresh eggs
• Oil for frying (or neutral oil)
• Fresh lemon, to serve

For leafy greens, clean it carefully, removing any stalks, and cut into it into large chunks. Transfer in a big pot with a little hot water over a medium heat. Once wilted, strain in a strainer for about 15 minutes, then remove any extra water and put aside.

If using previously frozen spinach, completely remove extra water.

Preheat the oil in a frying pan over a medium flame and fry the diced onion and minced garlic until tender, about 4 minutes. Remove from the stove.

Combine the wilted spinach, fried onion and garlic, grated cheese, ricotta, nutmeg, red spice, dry crumbs and beaten eggs in a container and season with seasoning. Combine thoroughly until combined. If the preparation appears too wet, incorporate some additional breading.

By hand, shape the dough into oval croquettes somewhat larger than a walnut shell but smaller than an large egg, and set them on a plate topped with parchment paper. Wrap and chill for at least one hour.

In a large frying pan over moderate heat, preheat olive oil to a depth of about 1cm. Cook the croquettes a small batch for two to three minutes per side, rotating so they are golden everywhere, then place on absorbent paper.

Serve with fresh lemon.

Kroketes Fakes

Boasting a crunchy outside and tender interior, these patties are not only delicious but also a highly wholesome bite or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to accompany

Place the dry lentils in a pot and submerge with ample water. Simmer over a medium flame for about twenty minutes or until almost cooked, pouring additional water to maintain the lentils covered if necessary.

Mix in the cracked wheat and proceed cooking until softened. Remove the water from the mixture thoroughly and reserve in a mixing bowl.

Warm 50% of the