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Leek Croquettes

Petite fried croquettes, typically known as keftedes, are a treasured signature dish in Sephardic Jewish cooking. These wonderful leek fritters offer a tasty blend of rich beef with the subtle, sweetly mild essence of fresh leeks, and they are truly addictive.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to serve

Clean the leeks well and cut away the root ends and the bulk of the green stalk. Chop lengthwise longways then into 1.5cm pieces. Transfer in a deep pan and cover with cold water, then heat over a moderate heat for about 20 minutes or until tender.

Strain the leeks and place in a mixing bowl with the beef, eggs, breadcrumbs, chopped dill, parsley and sweet paprika and spice generously with pepper and salt. Stir thoroughly using your hands then shape a few scoops into a croquette, pressing a bit. Place on a tray and proceed for the rest of the mixture.

Warm olive oil in a skillet to a depth of about ¾ inch over a medium flame. When the olive oil is sizzling, fry the patties in small batches until golden on all sides. (Do not fill the pan as this reduces the heat of the oil.) Remove the cooked patties to a tray topped with paper towel and permit to cool.

Present with lemon wedges.

Spinach Croquettes

These delightful cheesy spinach fritters are a genuine treat. The crispy outside gives way to a soft center. The leafy spinach brings a vibrant, moderately earthy note, while the cheese provides a rich, umami smoothness. Feel free to swap the dairy cheese with steamed, crushed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

For fresh spinach, rinse it thoroughly, getting rid of any hard stems, and roughly chop it into big pieces. Put in a deep pan with a small amount water over a moderate heat. Once wilted, strain in a strainer for about 15 minutes, then squeeze out any excess liquid and put aside.

For previously frozen spinach, completely press out excess liquid.

Warm the cooking oil in a frying pan over a medium flame and saute the chopped onion and garlic cloves until softened, about 4 minutes. Turn off the flame.

Put the wilted spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, nutmeg, sweet paprika, dry crumbs and beaten eggs in a container and flavor with seasoning. Combine completely until incorporated. If the preparation appears too wet, add some more crumbs.

Using your hands, mold the mixture into elongated patties slightly larger than a walnut but less bulky than an egg, and set them on a tray covered with parchment paper. Cover and chill for at least 1 hour.

In a big skillet over medium flame, heat cooking oil to a amount of about half an inch. Fry the patties a small batch for two to three minutes each side, flipping so they are crispy everywhere, then put on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

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

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and lemon slices, to serve

Place the brown lentils in a pan and submerge with enough water. Boil over a medium heat for about twenty minutes or until partially softened, adding more water to maintain the legumes immersed if needed.

Add the burghul and keep cooking until softened. Drain the lentils and burghul completely and reserve in a container.

Heat a portion of the