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Leek Croquettes

Small pan-fried fritters, typically referred to as keftedes, represent a cherished delicacy in Sephardic Jewish culinary traditions. These leek croquettes deliver a flavorful fusion of savory beef with the gentle, mildly sweet flavour of fresh leeks, rendering them absolutely addictive.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the leeks carefully and trim off the root ends and most of the green stalk. Slice in half lengthways then into 1.5cm rounds. Put in a large skillet and cover with water, then simmer over a moderate heat for about 20 minutes or until tender.

Strain the leeks and put in a big bowl with the minced beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and spice generously with pepper and salt. Combine completely using your fingers then mold a several spoonfuls into a ball, flattening a bit. Set on a plate and proceed for the balance of the mixture.

Preheat cooking oil in a pan to a level of about 2cm over a moderate heat. When the olive oil is sizzling, brown the fritters in small batches until golden brown on both sides. (Avoid overcrowding the skillet as this lowers the temperature of the cooking oil.) Remove the finished croquettes to a dish covered with kitchen paper and permit to drain.

Offer with lemon slices.

Spinach Croquettes

These spinach and cheese fritters are a true delight. The golden outside gives way to a creamy interior. The fresh spinach imparts a bright, moderately earthy note, while the cheese provides a savory, savory smoothness. It's possible to replace the cheese with boiled, crushed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to accompany

For fresh spinach, rinse it thoroughly, removing any hard stems, and coarsely chop it into sizable portions. Place in a deep pan with a little liquid over a medium flame. Once softened, strain in a colander for about a quarter hour, then squeeze out any extra water and reserve.

For thawed frozen spinach, carefully squeeze out extra water.

Preheat the cooking oil in a pan over a medium flame and saute the chopped onion and garlic cloves until translucent, about 4 minutes. Turn off the stove.

Combine the prepared spinach, sauteed onion and garlic, kefalotyri, ricotta, nutmeg, sweet paprika, dry crumbs and eggs in a container and spice with pepper and salt. Mix well until incorporated. If the dough appears too soft, mix in some more crumbs.

With your fingers, mold the dough into oval croquettes slightly larger than a walnut but more compact than an large egg, and put them on a plate lined with wax paper. Wrap and chill for at least one hour.

In a big skillet over moderate heat, heat olive oil to a depth of about 1cm. Fry the croquettes a handful for two to three minutes per side, flipping so they are golden brown completely, then transfer on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

Boasting a golden crust and tender interior, these patties are not only flavorful but also a highly wholesome snack or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to garnish

Put the brown lentils in a pan and submerge with enough water. Simmer over a medium heat for about twenty minutes or until almost cooked, pouring extra liquid to ensure the legumes submerged if required.

Mix in the burghul and keep cooking until tender. Remove the water from the ingredients well and put aside in a bowl.

Preheat a portion of the