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Leek Croquettes

Small pan-fried croquettes, often referred to as keftedes, represent a treasured signature dish in Sephardic Jewish cooking. These particular leek patties offer a delicious fusion of rich ground beef with the delicate, slightly sweet essence of fresh leeks, rendering them absolutely crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Thoroughly wash the leeks carefully and remove the base and the bulk of the green tops. Cut in half lengthways then into 1.5-centimeter rounds. Transfer in a large skillet and submerge with fresh water, then cook over a moderate heat for about 20 mins or until tender.

Remove the water from the leeks and transfer in a mixing bowl with the beef, eggs, matzo meal, chopped dill, chopped parsley and sweet paprika and spice generously with salt and pepper. Stir thoroughly using your fingers then shape a couple of spoonfuls into a ball, flattening a bit. Set on a platter and proceed for the remaining of the ingredients.

Preheat cooking oil in a frying pan to a amount of about ¾ inch over a medium flame. When the olive oil is hot, cook the fritters in small batches until golden brown on both sides. (Do not fill the skillet as this drops the temperature of the oil.) Transfer the ready croquettes to a tray topped with absorbent paper and let to drain.

Serve with lemon wedges.

Keftes de Espinacha

These amazing spinach and cheese croquettes are a genuine delight. The crispy outside opens up to a creamy filling. The spinach brings a vibrant, moderately natural taste, while the grated cheese offers a deep, flavorful richness. You can substitute the cheese with steamed, mashed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Olive oil for pan-frying (or use sunflower oil)
• Lemon slices, to accompany

When using raw spinach, clean it well, discarding any stalks, and roughly chop it into sizable portions. Transfer in a big pot with a small amount hot water over a medium heat. Once cooked, strain in a colander for about 15 minutes, then press out any remaining moisture and reserve.

If using defrosted spinach, carefully remove unwanted moisture.

Warm the oil in a frying pan over a medium flame and cook the onion and garlic until softened, about four minutes. Turn off the heat.

Place the prepared spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, spice, paprika, breading and beaten eggs in a container and flavor with seasoning. Stir thoroughly until combined. If the mixture appears too loose, incorporate some extra breadcrumbs.

By hand, form the dough into oval shapes slightly larger than a walnut shell but smaller than an egg, and set them on a tray topped with wax paper. Wrap and cool for at least one hour.

In a big skillet over moderate heat, heat olive oil to a amount of about half an inch. Brown the fritters a handful for two to three minutes per side, turning so they are golden everywhere, then transfer on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

With their crunchy outside and tender interior, these croquettes are not only delicious but also a highly nutritious appetizer or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and lemon slices, to accompany

Add the lentils in a pot and fill with enough water. Boil over a medium flame for about twenty minutes or until almost cooked, pouring additional water to maintain the lentils submerged if required.

Mix in the cracked wheat and continue cooking until tender. Remove the water from the mixture completely and put aside in a container.

Preheat 50% of the