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Leek Croquettes

Petite crispy patties, typically called keftedes, stand as a treasured delicacy in Sephardic Jewish cooking. These wonderful leek croquettes deliver a delicious fusion of rich minced beef with the subtle, slightly sweet taste of leeks, rendering them truly crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to serve

Wash the leeks properly and cut away the base and most of the green tops. Slice lengthwise along the length then into 1.5-centimeter pieces. Put in a deep frying pan and submerge with water, then cook over a medium heat for about twenty minutes or until softened.

Strain the cooked leeks and put in a large mixing bowl with the minced beef, beaten eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and spice generously with salt and pepper. Mix well using your hands then shape a couple of tablespoonfuls into a ball, flattening a bit. Put on a platter and proceed for the balance of the preparation.

Warm oil in a skillet to a amount of about ¾ inch over a moderate heat. When the oil is ready, fry the fritters in batches until golden brown on all sides. (Don't overcrowd the frying pan as this reduces the temperature of the cooking oil.) Transfer the ready patties to a tray lined with paper towel and permit to cool.

Serve with fresh lemon.

Spinach Patties

These cheesy spinach fritters are a genuine treat. The golden exterior opens up to a soft center. The spinach adds a fresh, somewhat green taste, while the cheese provides a savory, umami richness. It's possible to replace the dairy cheese with cooked, crushed spuds if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), with more if required
• 3 eggs
• Oil for frying (or use vegetable oil)
• Fresh lemon, to serve

If using fresh spinach, wash it well, getting rid of any stalks, and coarsely chop it into big pieces. Place in a big pot with a little hot water over a medium flame. Once cooked, remove in a sieve for about 15 minutes, then remove any extra water and set aside.

If using thawed frozen spinach, thoroughly squeeze out extra water.

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

Combine the prepared spinach, fried onion and sauteed garlic, kefalotyri, ricotta, nutmeg, red spice, breading and eggs in a container and season with salt and pepper. Combine well until incorporated. If the mixture appears too soft, incorporate some more breading.

With your fingers, mold the preparation into oval shapes somewhat larger than a walnut but more compact than an egg, and set them on a tray topped with baking paper. Cover and cool for at least 60 minutes.

In a big skillet over medium heat, warm cooking oil to a level of about half an inch. Cook the croquettes a small batch for two to three minutes on both sides, rotating so they are crispy completely, then transfer on absorbent paper.

Present with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these fritters are not only tasty but also a highly nutritious appetizer or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to garnish

Put the brown lentils in a saucepan and submerge with plenty of water. Simmer over a medium heat for about 20 mins or until nearly done, pouring more water to ensure the pulses submerged if required.

Add the burghul and proceed cooking until fully cooked. Drain the ingredients completely and put aside in a mixing bowl.

Heat 50% of the