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Leek Croquettes

Bite-sized pan-fried patties, often known as keftedes, stand as a beloved speciality in Sephardic culinary traditions. These wonderful leek croquettes offer a tasty fusion of rich beef with the gentle, mildly sweet essence of fresh leeks, rendering them absolutely crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon wedges, to serve

Wash the fresh leeks carefully and remove the root ends and the bulk of the green stalk. Cut lengthwise longways then into 1.5-centimeter pieces. Put in a deep pan and cover with cold water, then cook over a medium heat for about twenty minutes or until tender.

Drain the leeks and transfer in a large mixing bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and paprika and flavor well with pepper and salt. Stir thoroughly using your fingers then mold a couple of tablespoonfuls into a patty, flattening a slightly. Set on a tray and proceed for the balance of the preparation.

Heat olive oil in a pan to a depth of about 2cm over a moderate heat. When the oil is hot, fry the croquettes in batches until crispy on both sides. (Don't overcrowd the frying pan as this reduces the oil temperature of the cooking oil.) Take out the cooked croquettes to a tray covered with absorbent paper and permit to drain.

Offer with lemon wedges.

Spinach Croquettes

These amazing cheesy spinach patties are a real pleasure. The crispy outside reveals a smooth filling. The spinach adds a bright, somewhat green note, while the cheese provides a deep, savory richness. It's possible to replace the dairy cheese with cooked, pureed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), additional if required
• 3 eggs
• Olive oil for deep-frying (or use vegetable oil)
• Fresh lemon, to accompany

When using fresh spinach, clean it thoroughly, getting rid of any tough stems, and cut into it into sizable portions. Place in a deep pan with a small amount hot water over a medium heat. Once cooked, strain in a sieve for about 15 minutes, then press out any excess liquid and put aside.

For previously frozen spinach, completely press out unwanted moisture.

Warm the cooking oil in a skillet over a medium heat and saute the chopped onion and garlic cloves until softened, about four minutes. Turn off the stove.

Place the prepared spinach, cooked onion and softened garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breading and eggs in a large bowl and season with salt and pepper. Stir well until combined. If the dough looks too loose, add some additional breading.

Using your hands, form the mixture into oval shapes slightly larger than a nut but more compact than an large egg, and set them on a baking sheet topped with wax paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium flame, warm cooking oil to a depth of about half an inch. Brown the fritters a few at a time for 2–3 minutes on both sides, flipping so they are crispy all over, then place on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

Featuring a crispy exterior and tender interior, these patties are not only tasty but also a extremely nutritious appetizer or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to serve

Put the brown lentils in a saucepan and fill with plenty of water. Boil over a moderate heat for about 20 minutes or until nearly done, pouring more water to keep the pulses immersed if necessary.

Mix in the bulgur wheat and keep cooking until softened. Drain the lentils and burghul thoroughly and put aside in a bowl.

Preheat 50% of the