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Leek Croquettes

Bite-sized pan-fried fritters, typically called keftedes, stand as a beloved signature dish in Sephardic Jewish cooking. These wonderful leek croquettes deliver a flavorful combination of hearty minced beef with the subtle, sweetly mild taste of tender leeks, rendering them truly irresistible.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to serve

Wash the green leeks carefully and cut away the base and the majority of the dark green parts. Chop lengthwise longways then into 1.5-centimeter rounds. Transfer in a deep pan and cover with fresh water, then cook over a medium heat for about 20 minutes or until cooked through.

Strain the softened leeks and transfer in a large mixing bowl with the beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and spice and spice well with salt and pepper. Stir thoroughly using your palms then mold a few spoonfuls into a ball, flattening a little. Set on a tray and proceed for the rest of the mixture.

Warm cooking oil in a skillet to a amount of about 2 centimeters over a medium heat. When the oil is sizzling, cook the croquettes in small groups until crispy on all sides. (Avoid overcrowding the skillet as this reduces the temperature of the cooking oil.) Remove the cooked patties to a tray covered with paper towel and let to cool.

Present with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach croquettes are a true treat. The golden exterior gives way to a creamy interior. The leafy spinach imparts a vibrant, somewhat earthy note, while the cheese offers a rich, flavorful smoothness. You can substitute the cheese with cooked, pureed potato if you like.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if required
• 3 fresh eggs
• Oil for deep-frying (or vegetable oil)
• Lemon wedges, to garnish

When using fresh spinach, wash it thoroughly, removing any tough stems, and cut into it into sizable portions. Place in a large saucepan with a bit of hot water over a medium flame. Once softened, remove in a strainer for about 15 mins, then squeeze out any remaining moisture and put aside.

When working with previously frozen spinach, carefully squeeze out extra water.

Warm the oil in a pan over a medium flame and cook the chopped onion and garlic until translucent, about four minutes. Remove from the heat.

Put the prepared spinach, cooked onion and garlic, grated cheese, soft cheese, nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and spice with pepper and salt. Combine completely until blended. If the mixture appears too soft, mix in some extra crumbs.

Using your hands, mold the dough into oval shapes a bit bigger than a walnut but more compact than an egg, and place them on a plate topped with wax paper. Cover and chill for at least 60 minutes.

In a big skillet over medium heat, preheat olive oil to a level of about half an inch. Fry the croquettes a small batch for 2–3 minutes per side, turning so they are crispy all over, then put on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

With their crunchy outside and soft inside, these patties are not only delicious but also a wonderfully nutritious appetizer or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to serve

Place the lentils in a pot and cover with ample cold water. Boil over a moderate heat for about 20 minutes or until nearly done, pouring additional water to keep the lentils covered if needed.

Stir in the burghul and keep cooking until softened. Remove the water from the mixture thoroughly and reserve in a mixing bowl.

Heat 50% of the