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Leek Croquettes

Bite-sized fried croquettes, commonly referred to as keftedes, are a treasured signature dish in Sephardic cuisine. These wonderful leek patties present a delicious combination of savory minced beef with the subtle, slightly sweet taste of leeks, making them truly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon wedges, to serve

Wash the leeks well and remove the roots and the bulk of the green stalk. Cut into halves along the length then into half-inch rounds. Transfer in a large skillet and fill with water, then heat over a medium flame for about 20 minutes or until tender.

Strain the softened leeks and put in a large mixing bowl with the ground beef, beaten eggs, matzo meal, fresh dill, parsley and spice and spice generously with pepper and salt. Combine thoroughly using your hands then form a few tablespoonfuls into a croquette, shaping a slightly. Set on a platter and repeat for the balance of the ingredients.

Preheat olive oil in a skillet to a level of about ¾ inch over a medium heat. When the heated oil is ready, fry the croquettes in small batches until golden brown on each side. (Don't overcrowd the frying pan as this drops the heat of the oil.) Remove the cooked croquettes to a dish topped with absorbent paper and permit to drain.

Serve with lemon wedges.

Spinach Patties

These cheesy spinach croquettes are a true pleasure. The golden exterior reveals a soft interior. The fresh spinach imparts a bright, moderately earthy taste, while the grated cheese offers a savory, umami smoothness. Feel free to swap the cheesy element with steamed, mashed spuds if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

If using leafy greens, wash it thoroughly, discarding any hard stems, and coarsely chop it into sizable portions. Place in a big pot with a small amount water over a medium flame. Once softened, strain in a sieve for about a quarter hour, then press out any excess liquid and reserve.

For defrosted spinach, thoroughly squeeze out unwanted moisture.

Heat the cooking oil in a skillet over a medium heat and cook the chopped onion and garlic until translucent, about 4 minutes. Turn off the stove.

Combine the wilted spinach, fried onion and softened garlic, hard cheese, creamy cheese, grated nutmeg, paprika, breadcrumbs and beaten eggs in a container and season with salt and pepper. Mix thoroughly until incorporated. If the dough seems too soft, add some more breadcrumbs.

With your fingers, form the preparation into oval croquettes slightly larger than a nut but more compact than an egg, and place them on a plate covered with wax paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, warm olive oil to a amount of about half an inch. Cook the fritters a small batch for a couple of minutes per side, turning so they are golden everywhere, then put on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these croquettes are not only tasty but also a extremely wholesome snack or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to liking
• Yogurt and fresh lemon, to accompany

Place the lentils in a pot and cover with plenty of water. Cook over a medium heat for about 20 mins or until nearly done, adding more water to maintain the lentils immersed if needed.

Stir in the cracked wheat and keep cooking until softened. Remove the water from the lentils and burghul completely and set aside in a bowl.

Preheat a portion of the