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Leek Croquettes

Petite fried fritters, often known as keftedes, stand as a beloved speciality in Sephardic Jewish culinary traditions. These leek fritters present a flavorful blend of rich beef with the subtle, sweetly mild essence of tender leeks, and they are utterly addictive.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to accompany

Clean the green leeks well and cut away the roots and the majority of the green stalk. Cut lengthwise longways then into 1.5cm slices. Transfer in a large skillet and cover with water, then heat over a moderate heat for about 20 minutes or until cooked through.

Drain the softened leeks and put in a large mixing bowl with the beef, beaten eggs, matzo meal, dill, chopped parsley and paprika and flavor liberally with pepper and salt. Stir completely using your palms then form a couple of spoonfuls into a patty, pressing a slightly. Put on a platter and repeat for the remaining of the preparation.

Preheat oil in a frying pan to a depth of about 2cm over a medium heat. When the heated oil is ready, fry the croquettes in small groups until crispy on each side. (Do not fill the pan as this lowers the heat of the cooking oil.) Remove the finished fritters to a dish topped with paper towel and permit to rest.

Offer with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese fritters are a real treat. The crunchy outside gives way to a creamy center. The fresh spinach brings a fresh, somewhat earthy taste, while the dairy provides a rich, savory smoothness. It's possible to replace the cheese with cooked, pureed potato if you wish.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Oil for frying (or use vegetable oil)
• Lemon wedges, to garnish

For raw spinach, clean it thoroughly, discarding any tough stems, and cut into it into big pieces. Transfer in a deep pan with a bit of liquid over a moderate heat. Once softened, drain in a strainer for about 15 mins, then remove any extra water and put aside.

For previously frozen spinach, carefully squeeze out excess liquid.

Preheat the cooking oil in a pan over a medium flame and saute the chopped onion and minced garlic until tender, about a few minutes. Turn off the flame.

Put the prepared spinach, fried onion and softened garlic, hard cheese, ricotta, grated nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and flavor with salt and pepper. Mix completely until incorporated. If the dough looks too wet, add some additional crumbs.

With your fingers, form the dough into elongated patties a bit bigger than a walnut but smaller than an egg, and set them on a tray lined with wax paper. Wrap and cool for at least 60 minutes.

In a wide pan over moderate heat, preheat oil to a depth of about 1cm. Fry the patties a handful for 2–3 minutes per side, rotating so they are golden brown completely, then place on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

Boasting a golden crust and soft inside, these fritters are not only tasty but also a extremely wholesome appetizer or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to garnish

Put the lentils in a pot and cover with ample cold water. Simmer over a medium flame for about 20 mins or until partially softened, pouring extra liquid to ensure the lentils immersed if necessary.

Mix in the burghul and keep cooking until tender. Drain the ingredients thoroughly and put aside in a container.

Heat half of the