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Leek Croquettes

Petite fried croquettes, often known as keftedes, are a treasured delicacy in Sephardic cuisine. These wonderful leek fritters present a delicious fusion of hearty minced beef with the gentle, mildly sweet flavour of fresh leeks, making them truly irresistible.

Yields 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the leeks carefully and remove the roots and most of the green tops. Cut in half lengthways then into 1.5cm slices. Transfer in a deep pan and cover with fresh water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Strain the softened leeks and place in a mixing bowl with the minced beef, eggs, crumbs, chopped dill, chopped parsley and paprika and season liberally with salt and pepper. Mix well using your hands then shape a few spoonfuls into a croquette, flattening a little. Put on a tray and continue for the rest of the ingredients.

Warm olive oil in a skillet to a amount of about 2 centimeters over a medium heat. When the olive oil is hot, fry the croquettes in small batches until crispy on each side. (Don't overcrowd the pan as this lowers the heat of the oil.) Transfer the ready fritters to a tray covered with paper towel and permit to rest.

Present with fresh lemon.

Spinach Croquettes

These spinach and cheese patties are a real delight. The crispy outside gives way to a creamy interior. The fresh spinach brings a vibrant, slightly green flavor, while the dairy gives a deep, umami creaminess. You can substitute the cheese with steamed, pureed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Cooking oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to serve

When using raw spinach, clean it carefully, removing any tough stems, and coarsely chop it into large chunks. Place in a big pot with a bit of hot water over a medium heat. Once cooked, drain in a strainer for about 15 minutes, then press out any extra water and put aside.

When working with thawed frozen spinach, thoroughly squeeze out excess liquid.

Warm the oil in a pan over a moderate heat and fry the onion and minced garlic until translucent, about four minutes. Turn off the heat.

Place the wilted spinach, cooked onion and softened garlic, hard cheese, soft cheese, grated nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and season with salt and pepper. Combine completely until combined. If the mixture looks too wet, incorporate some extra breadcrumbs.

Using your hands, mold the preparation into elongated patties slightly larger than a walnut but smaller than an chicken egg, and place them on a baking sheet topped with parchment paper. Wrap and cool for at least 60 minutes.

In a wide pan over moderate heat, heat olive oil to a level of about 1 centimeter. Fry the fritters a handful for two to three minutes each side, turning so they are golden completely, then put on paper towel.

Offer with fresh lemon.

Kroketes Fakes

With their crispy exterior and moist center, these patties are not only delicious but also a wonderfully healthy snack or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and lemon slices, to serve

Add the brown lentils in a pot and cover with plenty of cold water. Cook over a moderate heat for about 20 mins or until partially softened, adding extra liquid to ensure the lentils covered if necessary.

Mix in the cracked wheat and continue cooking until fully cooked. Drain the mixture well and put aside in a mixing bowl.

Warm a portion of the