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Leek Croquettes

Small crispy fritters, commonly referred to as keftedes, are a cherished delicacy in Sephardic cuisine. These particular leek patties deliver a tasty fusion of savory beef with the gentle, mildly sweet essence of tender leeks, rendering them truly addictive.

Makes 12

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

Wash the green leeks properly and remove the root ends and most of the green stalk. Slice into halves along the length then into half-inch pieces. Put in a deep pan and fill with fresh water, then heat over a medium heat for about 20 mins or until cooked through.

Remove the water from the leeks and transfer in a big bowl with the minced beef, eggs, breadcrumbs, fresh dill, chopped parsley and paprika and spice generously with pepper and salt. Mix thoroughly using your fingers then shape a few tablespoonfuls into a croquette, pressing a bit. Set on a platter and continue for the rest of the mixture.

Heat oil in a pan to a amount of about 2 centimeters over a medium heat. When the oil is ready, cook the fritters in small groups until golden on both sides. (Don't overcrowd the skillet as this lowers the heat of the oil.) Take out the cooked patties to a tray lined with absorbent paper and let to rest.

Present with lemon wedges.

Spinach Croquettes

These delightful cheesy spinach fritters are a genuine delight. The crunchy exterior gives way to a soft interior. The leafy spinach brings a fresh, slightly green note, while the cheese provides a savory, umami creaminess. You can substitute the dairy cheese with steamed, crushed potato if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if needed
• 3 large eggs
• Cooking oil for pan-frying (or use neutral oil)
• Fresh lemon, to garnish

If using fresh spinach, wash it thoroughly, getting rid of any tough stems, and cut into it into big pieces. Transfer in a deep pan with a bit of liquid over a medium heat. Once softened, remove in a strainer for about 15 mins, then press out any excess liquid and set aside.

When working with thawed frozen spinach, thoroughly press out extra water.

Heat the oil in a skillet over a moderate heat and cook the diced onion and garlic cloves until softened, about four minutes. Turn off the stove.

Place the cooked spinach, sauteed onion and garlic, grated cheese, ricotta, nutmeg, paprika, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Mix well until incorporated. If the preparation looks too wet, incorporate some more breading.

Using your hands, shape the mixture into oval shapes a bit bigger than a nut but smaller than an chicken egg, and place them on a tray topped with baking paper. Seal and cool for at least one hour.

In a big skillet over moderate heat, heat oil to a level of about 1 centimeter. Fry the croquettes a few at a time for 2–3 minutes per side, turning so they are golden brown everywhere, then place on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

With their golden crust and soft inside, these croquettes are not only delicious but also a highly wholesome snack or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to accompany

Put the brown lentils in a pot and fill with ample water. Boil over a moderate heat for about twenty minutes or until almost cooked, pouring additional water to ensure the pulses covered if needed.

Stir in the burghul and continue cooking until fully cooked. Strain the mixture completely and put aside in a container.

Warm half of the