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Leek Croquettes

Petite crispy patties, commonly referred to as keftedes, stand as a cherished signature dish in Sephardic Jewish cuisine. These leek patties offer a delicious blend of hearty beef with the gentle, mildly sweet essence of tender leeks, rendering them absolutely irresistible.

Yields 12

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

Wash the leeks well and cut away the root ends and the majority of the green stalk. Chop lengthwise longways then into half-inch slices. Put in a deep pan and cover with cold water, then heat over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and place in a mixing bowl with the beef, beaten eggs, crumbs, chopped dill, chopped parsley and paprika and season well with salt and pepper. Mix completely using your palms then shape a couple of scoops into a croquette, flattening a little. Place on a platter and continue for the remaining of the mixture.

Preheat olive oil in a skillet to a depth of about ¾ inch over a medium flame. When the heated oil is sizzling, brown the fritters in small batches until golden brown on all sides. (Avoid overcrowding the skillet as this reduces the temperature of the oil.) Remove the cooked fritters to a dish lined with kitchen paper and let to cool.

Serve with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese fritters are a true treat. The crispy exterior opens up to a smooth interior. The fresh spinach brings a vibrant, moderately green taste, while the grated cheese provides a savory, savory richness. It's possible to replace the cheesy element with cooked, mashed spuds if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, thawed in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Olive oil for frying (or use vegetable oil)
• Lemon wedges, to garnish

If using leafy greens, rinse it carefully, getting rid of any hard stems, and coarsely chop it into sizable portions. Place in a deep pan with a bit of water over a medium heat. Once wilted, remove in a strainer for about a quarter hour, then remove any remaining moisture and put aside.

When working with defrosted spinach, carefully squeeze out extra water.

Heat the oil in a frying pan over a medium flame and cook the diced onion and minced garlic until translucent, about 4 minutes. Take off the heat.

Combine the wilted spinach, fried onion and garlic, grated cheese, creamy cheese, spice, sweet paprika, breading and beaten eggs in a container and flavor with seasoning. Mix completely until combined. If the dough appears too loose, add some extra crumbs.

With your fingers, mold the preparation into oval croquettes a bit bigger than a nut but more compact than an chicken egg, and put them on a tray covered with parchment paper. Seal and chill for at least one hour.

In a big skillet over medium flame, warm cooking oil to a depth of about 1cm. Cook the patties a small batch for two to three minutes per side, turning so they are golden all over, then transfer on paper towel.

Offer with fresh lemon.

Kroketes Fakes

With their crispy exterior and soft inside, these croquettes are not only delicious but also a extremely nutritious bite or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and lemon wedges, to accompany

Place the lentils in a pot and submerge with ample fresh water. Simmer over a medium heat for about 20 mins or until nearly done, pouring extra liquid to maintain the pulses immersed if required.

Add the bulgur wheat and proceed cooking until tender. Strain the ingredients well and set aside in a mixing bowl.

Preheat a portion of the