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Leek Croquettes

Bite-sized fried fritters, commonly called keftedes, stand as a treasured delicacy in Sephardic cooking. These wonderful leek patties present a tasty fusion of hearty beef with the delicate, slightly sweet flavour of fresh leeks, rendering them truly crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Oil, for frying
• Lemon slices, to garnish

Clean the green leeks carefully and remove the root ends and most of the green tops. Cut in half lengthways then into 1.5cm slices. Place in a deep frying pan and fill with water, then simmer over a moderate heat for about 20 mins or until softened.

Strain the leeks and place in a big bowl with the beef, eggs, matzo meal, chopped dill, chopped parsley and spice and season liberally with salt and pepper. Mix completely using your fingers then mold a few scoops into a ball, shaping a slightly. Set on a platter and repeat for the balance of the ingredients.

Warm olive oil in a skillet to a depth of about ¾ inch over a moderate heat. When the oil is hot, brown the fritters in small batches until golden on all sides. (Avoid overcrowding the skillet as this drops the heat of the cooking oil.) Remove the ready fritters to a dish topped with kitchen paper and allow to rest.

Serve with lemon slices.

Spinach Croquettes

These spinach and cheese patties are a true pleasure. The crunchy outside reveals a smooth filling. The leafy spinach imparts a fresh, slightly earthy note, while the cheese provides a savory, savory smoothness. It's possible to replace the dairy cheese with cooked, mashed potato if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 eggs
• Cooking oil for deep-frying (or use sunflower oil)
• Lemon slices, to accompany

When using raw spinach, rinse it well, discarding any stalks, and roughly chop it into large chunks. Transfer in a large saucepan with a small amount hot water over a moderate heat. Once softened, strain in a strainer for about 15 minutes, then squeeze out any extra water and reserve.

For defrosted spinach, completely squeeze out unwanted moisture.

Preheat the cooking oil in a pan over a moderate heat and cook the diced onion and garlic until tender, about 4 minutes. Turn off the flame.

Place the prepared spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and season with pepper and salt. Mix well until combined. If the mixture seems too loose, mix in some extra breadcrumbs.

By hand, form the mixture into elongated patties slightly larger than a walnut but smaller than an large egg, and put them on a tray topped with parchment paper. Wrap and cool for at least one hour.

In a large frying pan over moderate heat, warm oil to a amount of about 1cm. Fry the croquettes a handful for two to three minutes per side, flipping so they are golden everywhere, then put on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and soft inside, these patties are not only tasty but also a highly healthy appetizer or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to serve

Put the brown lentils in a saucepan and fill with enough water. Boil over a moderate heat for about twenty minutes or until almost cooked, including extra liquid to maintain the pulses covered if required.

Mix in the burghul and keep cooking until tender. Remove the water from the mixture completely and set aside in a bowl.

Heat 50% of the