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Leek Croquettes

Small fried croquettes, commonly called keftedes, represent a cherished signature dish in Sephardic Jewish cooking. These wonderful leek croquettes deliver a tasty fusion of rich beef with the delicate, mildly sweet flavour of fresh leeks, making them utterly irresistible.

Yields 12

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

Wash the leeks properly and trim off the root ends and the majority of the dark green parts. Slice lengthwise lengthways then into 1.5-centimeter slices. Place in a deep frying pan and cover with fresh water, then cook over a medium heat for about twenty minutes or until tender.

Drain the leeks and transfer in a mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and flavor liberally with seasoning. Mix thoroughly using your hands then form a several tablespoonfuls into a patty, pressing a bit. Place on a tray and proceed for the balance of the ingredients.

Preheat oil in a frying pan to a amount of about 2cm over a moderate heat. When the oil is sizzling, brown the fritters in small groups until crispy on both sides. (Do not fill the pan as this drops the oil temperature of the oil.) Remove the ready patties to a tray topped with paper towel and permit to drain.

Offer with lemon slices.

Spinach Croquettes

These amazing spinach with cheese fritters are a true pleasure. The golden crust reveals a smooth center. The leafy spinach brings a bright, slightly earthy flavor, while the grated cheese gives a deep, savory creaminess. Feel free to swap the cheesy element with steamed, crushed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 fresh eggs
• Oil for deep-frying (or use vegetable oil)
• Lemon wedges, to accompany

When using raw spinach, clean it well, discarding any tough stems, and coarsely chop it into big pieces. Place in a deep pan with a little water over a medium heat. Once cooked, drain in a sieve for about a quarter hour, then squeeze out any excess liquid and set aside.

When working with defrosted spinach, carefully press out excess liquid.

Preheat the oil in a frying pan over a moderate heat and cook the onion and garlic until translucent, about 4 minutes. Take off the stove.

Put the prepared spinach, cooked onion and softened garlic, hard cheese, ricotta, spice, sweet paprika, breadcrumbs and eggs in a container and flavor with seasoning. Stir completely until incorporated. If the mixture appears too soft, mix in some extra breading.

Using your hands, mold the dough into oval shapes somewhat larger than a walnut but less bulky than an large egg, and set them on a baking sheet lined with wax paper. Seal and refrigerate for at least 1 hour.

In a wide pan over moderate heat, heat olive oil to a depth of about half an inch. Cook the fritters a few at a time for 2–3 minutes each side, flipping so they are crispy completely, then transfer on paper towel.

Serve with lemon slices.

Kroketes Fakes

Boasting a golden crust and tender interior, these patties are not only tasty but also a highly healthy snack or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to accompany

Put the lentils in a pot and cover with enough water. Simmer over a medium heat for about 20 mins or until partially softened, pouring more water to maintain the lentils covered if necessary.

Mix in the burghul and keep cooking until softened. Remove the water from the lentils and burghul completely and put aside in a mixing bowl.

Warm a portion of the