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Leek Croquettes

Bite-sized crispy fritters, commonly referred to as keftedes, stand as a beloved delicacy in Sephardic Jewish cooking. These particular leek croquettes offer a flavorful fusion of hearty ground beef with the gentle, sweetly mild taste of tender leeks, and they are absolutely irresistible.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to serve

Clean the leeks carefully and cut away the base and the majority of the dark green parts. Chop lengthwise lengthways then into 1.5cm pieces. Transfer in a large skillet and fill with fresh water, then heat over a medium heat for about twenty minutes or until cooked through.

Drain the cooked leeks and place in a big bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and season well with pepper and salt. Combine well using your hands then form a few spoonfuls into a croquette, flattening a slightly. Place on a platter and repeat for the remaining of the mixture.

Heat olive oil in a skillet to a amount of about ¾ inch over a moderate heat. When the oil is hot, cook the fritters in batches until crispy on both sides. (Don't overcrowd the frying pan as this drops the oil temperature of the oil.) Remove the finished fritters to a tray lined with absorbent paper and allow to drain.

Offer with lemon wedges.

Spinach Croquettes

These spinach and cheese fritters are a real delight. The crispy crust opens up to a smooth interior. The fresh spinach adds a vibrant, somewhat earthy taste, while the cheese gives a deep, savory richness. Feel free to swap the cheese with boiled, crushed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if needed
• 3 eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to accompany

For raw spinach, clean it thoroughly, discarding any tough stems, and coarsely chop it into big pieces. Put in a big pot with a small amount liquid over a medium flame. Once cooked, remove in a strainer for about 15 minutes, then squeeze out any extra water and reserve.

When working with defrosted spinach, thoroughly remove extra water.

Warm the oil in a pan over a medium flame and fry the onion and garlic cloves until softened, about a few minutes. Turn off the heat.

Combine the cooked spinach, sauteed onion and garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, breading and eggs in a big mixing bowl and flavor with seasoning. Stir well until blended. If the dough appears too soft, add some extra breadcrumbs.

With your fingers, mold the preparation into elongated patties slightly larger than a nut but smaller than an chicken egg, and place them on a baking sheet covered with baking paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium heat, heat olive oil to a amount of about half an inch. Cook the patties a small batch for a couple of minutes each side, flipping so they are crispy everywhere, then place on paper towel.

Present with lemon wedges.

Kroketes Fakes

Boasting a crunchy outside and tender interior, these fritters are not only tasty but also a extremely wholesome bite or dish.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to serve

Put the lentils in a saucepan and submerge with enough fresh water. Cook over a moderate heat for about 20 mins or until partially softened, pouring extra liquid to ensure the legumes immersed if necessary.

Add the burghul and proceed cooking until tender. Remove the water from the lentils and burghul completely and reserve in a container.

Preheat half of the