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Leek Croquettes

Petite crispy croquettes, commonly known as keftedes, are a cherished signature dish in Sephardic culinary traditions. These leek fritters present a tasty combination of hearty minced beef with the delicate, sweetly mild flavour of fresh leeks, rendering them utterly addictive.

Yields 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks well and cut away the root ends and the majority of the green tops. Cut lengthwise lengthways then into half-inch slices. Transfer in a deep pan and cover with water, then cook over a medium flame for about twenty minutes or until softened.

Remove the water from the cooked leeks and put in a big bowl with the minced beef, beaten eggs, crumbs, dill, flat-leaf parsley and sweet paprika and spice liberally with salt and pepper. Mix completely using your fingers then shape a several tablespoonfuls into a croquette, flattening a little. Set on a plate and proceed for the remaining of the mixture.

Preheat olive oil in a pan to a amount of about 2 centimeters over a medium flame. When the olive oil is ready, brown the croquettes in batches until crispy on both sides. (Do not fill the pan as this drops the temperature of the cooking oil.) Transfer the ready croquettes to a tray topped with paper towel and permit to drain.

Serve with lemon wedges.

Spinach Patties

These spinach with cheese fritters are a genuine pleasure. The crunchy exterior gives way to a creamy center. The fresh spinach adds a vibrant, slightly natural taste, while the grated cheese provides a deep, savory richness. It's possible to replace the cheese with cooked, mashed potato if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon wedges, to garnish

When using leafy greens, rinse it carefully, discarding any stalks, and coarsely chop it into sizable portions. Put in a large saucepan with a small amount liquid over a medium heat. Once softened, strain in a strainer for about 15 mins, then remove any extra water and put aside.

For previously frozen spinach, completely squeeze out unwanted moisture.

Heat the cooking oil in a frying pan over a medium heat and cook the chopped onion and garlic cloves until translucent, about a few minutes. Remove from the heat.

Put the prepared spinach, sauteed onion and softened garlic, hard cheese, ricotta, spice, red spice, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Combine thoroughly until combined. If the mixture seems too soft, incorporate some extra breading.

With your fingers, form the dough into oval croquettes somewhat larger than a walnut shell but smaller than an chicken egg, and place them on a baking sheet topped with baking paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over medium heat, heat olive oil to a level of about half an inch. Fry the patties a few at a time for a couple of minutes on both sides, turning so they are golden everywhere, then put on absorbent paper.

Offer with lemon wedges.

Kroketes Fakes

Featuring a golden crust and tender interior, these fritters are not only tasty but also a wonderfully wholesome bite or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to garnish

Place the brown lentils in a pan and submerge with ample cold water. Boil over a medium heat for about 20 minutes or until nearly done, adding more water to maintain the lentils covered if required.

Mix in the bulgur wheat and keep cooking until fully cooked. Drain the ingredients thoroughly and reserve in a bowl.

Heat 50% of the