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Leek Croquettes

Bite-sized fried croquettes, typically known as keftedes, are a treasured speciality in Sephardic Jewish cuisine. These leek fritters offer a flavorful combination of savory beef with the gentle, slightly sweet flavour of leeks, rendering them truly addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon wedges, to accompany

Thoroughly wash the green leeks carefully and remove the base and the bulk of the dark green parts. Slice lengthwise lengthways then into 1.5-centimeter pieces. Transfer in a deep pan and fill with water, then simmer over a medium heat for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and transfer in a mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, chopped parsley and paprika and flavor liberally with seasoning. Stir completely using your fingers then shape a several tablespoonfuls into a croquette, pressing a slightly. Put on a plate and repeat for the rest of the mixture.

Warm cooking oil in a skillet to a amount of about 2cm over a moderate heat. When the oil is ready, brown the croquettes in batches until golden brown on both sides. (Don't overcrowd the skillet as this reduces the temperature of the oil.) Transfer the finished patties to a plate lined with kitchen paper and allow to rest.

Present with lemon slices.

Spinach Croquettes

These amazing spinach and cheese croquettes are a genuine pleasure. The crunchy crust reveals a soft center. The spinach imparts a vibrant, somewhat green note, while the dairy offers a savory, flavorful smoothness. You can substitute the dairy cheese with cooked, mashed potato if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Olive oil for deep-frying (or use neutral oil)
• Lemon wedges, to serve

If using raw spinach, wash it carefully, getting rid of any hard stems, and coarsely chop it into sizable portions. Place in a big pot with a bit of water over a medium heat. Once cooked, strain in a colander for about 15 mins, then squeeze out any remaining moisture and set aside.

For thawed frozen spinach, carefully press out excess liquid.

Heat the cooking oil in a pan over a moderate heat and saute the chopped onion and garlic cloves until translucent, about a few minutes. Take off the stove.

Combine the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, ricotta, spice, paprika, dry crumbs and eggs in a big mixing bowl and season with seasoning. Combine thoroughly until combined. If the mixture appears too loose, mix in some extra breading.

Using your hands, shape the mixture into elongated patties slightly larger than a nut but less bulky than an chicken egg, and place them on a baking sheet lined with parchment paper. Cover and chill for at least 60 minutes.

In a large frying pan over medium flame, preheat oil to a depth of about 1 centimeter. Cook the croquettes a few at a time for two to three minutes per side, flipping so they are golden brown all over, then put on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

With their crispy exterior and moist center, these fritters are not only tasty but also a extremely nutritious snack or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to garnish

Add the dry lentils in a pot and fill with enough water. Boil over a moderate heat for about twenty minutes or until almost cooked, including additional water to maintain the lentils covered if required.

Mix in the bulgur wheat and keep cooking until tender. Strain the mixture completely and reserve in a bowl.

Preheat 50% of the