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Leek Croquettes

Bite-sized fried patties, often known as keftedes, stand as a beloved speciality in Sephardic cooking. These particular leek patties present a flavorful blend of hearty ground beef with the delicate, mildly sweet flavour of leeks, and they are absolutely addictive.

Produces 12

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

Thoroughly wash the leeks well and cut away the root ends and the majority of the green tops. Chop in half longways then into 1.5-centimeter pieces. Transfer in a deep pan and cover with water, then cook over a moderate heat for about twenty minutes or until tender.

Drain the leeks and transfer in a large mixing bowl with the ground beef, eggs, crumbs, fresh dill, flat-leaf parsley and paprika and spice liberally with salt and pepper. Combine thoroughly using your palms then mold a couple of tablespoonfuls into a ball, flattening a bit. Place on a tray and repeat for the balance of the ingredients.

Preheat oil in a skillet to a amount of about 2cm over a moderate heat. When the heated oil is sizzling, fry the fritters in small groups until crispy on each side. (Don't overcrowd the frying pan as this reduces the oil temperature of the oil.) Take out the cooked fritters to a dish covered with absorbent paper and permit to cool.

Offer with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese fritters are a real treat. The golden crust reveals a smooth filling. The leafy spinach adds a fresh, somewhat earthy flavor, while the cheese gives a rich, flavorful richness. It's possible to replace the cheese with steamed, pureed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Oil for deep-frying (or use vegetable oil)
• Lemon slices, to serve

When using leafy greens, rinse it well, removing any hard stems, and cut into it into big pieces. Transfer in a deep pan with a little water over a medium flame. Once wilted, remove in a colander for about 15 mins, then remove any extra water and reserve.

If using defrosted spinach, carefully squeeze out unwanted moisture.

Preheat the cooking oil in a skillet over a medium heat and fry the diced onion and garlic cloves until translucent, about 4 minutes. Turn off the stove.

Put the wilted spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breading and beaten eggs in a big mixing bowl and season with pepper and salt. Mix thoroughly until blended. If the mixture looks too loose, add some more breading.

By hand, shape the dough into oval shapes somewhat larger than a walnut but smaller than an large egg, and put them on a baking sheet covered with wax paper. Cover and cool for at least 1 hour.

In a large frying pan over medium flame, warm oil to a depth of about 1 centimeter. Brown the patties a small batch for 2–3 minutes on both sides, turning so they are crispy everywhere, then place on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

Featuring a crispy exterior and moist center, these fritters are not only delicious but also a wonderfully nutritious appetizer or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Yogurt and lemon slices, to serve

Place the lentils in a pan and submerge with ample cold water. Boil over a moderate heat for about twenty minutes or until partially softened, pouring additional water to maintain the legumes covered if needed.

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

Preheat a portion of the