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Leek Croquettes

Small pan-fried croquettes, often called keftedes, represent a cherished delicacy in Sephardic cooking. These leek croquettes offer a delicious combination of savory minced beef with the delicate, mildly sweet essence of leeks, making them utterly irresistible.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon wedges, to serve

Clean the green leeks carefully and cut away the base and the majority of the green stalk. Slice lengthwise along the length then into 1.5cm rounds. Put in a deep pan and submerge with fresh water, then cook over a medium flame for about 20 minutes or until softened.

Drain the cooked leeks and place in a big bowl with the ground beef, eggs, crumbs, fresh dill, parsley and paprika and spice well with pepper and salt. Mix thoroughly using your palms then mold a couple of spoonfuls into a croquette, shaping a bit. Set on a plate and proceed for the balance of the preparation.

Heat oil in a frying pan to a depth of about 2cm over a medium flame. When the olive oil is sizzling, cook the fritters in small batches until golden on all sides. (Don't overcrowd the pan as this reduces the temperature of the cooking oil.) Take out the finished fritters to a tray topped with kitchen paper and allow to cool.

Offer with lemon wedges.

Spinach Croquettes

These spinach with cheese patties are a real delight. The crispy outside reveals a creamy interior. The leafy spinach imparts a bright, moderately green taste, while the cheese gives a deep, flavorful creaminess. Feel free to swap the cheesy element with steamed, pureed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or vegetable oil)
• Lemon wedges, to accompany

If using leafy greens, clean it carefully, removing any stalks, and cut into it into large chunks. Place in a deep pan with a little hot water over a moderate heat. Once cooked, drain in a colander for about 15 mins, then remove any excess liquid and put aside.

When working with defrosted spinach, completely remove extra water.

Heat the oil in a frying pan over a medium flame and cook the chopped onion and garlic until translucent, about four minutes. Take off the heat.

Place the wilted spinach, fried onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and spice with salt and pepper. Combine completely until blended. If the preparation seems too wet, add some more breading.

By hand, mold the mixture into oval shapes somewhat larger than a walnut shell but less bulky than an egg, and set them on a tray covered with baking paper. Cover and refrigerate for at least one hour.

In a big skillet over medium heat, heat oil to a depth of about half an inch. Fry the fritters a small batch for a couple of minutes per side, flipping so they are crispy all over, then put on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these fritters are not only tasty but also a highly wholesome appetizer or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to preference
• Yogurt and fresh lemon, to accompany

Place the brown lentils in a pot and submerge with plenty of fresh water. Simmer over a medium flame for about twenty minutes or until almost cooked, pouring additional water to ensure the legumes immersed if required.

Mix in the cracked wheat and continue cooking until fully cooked. Remove the water from the ingredients completely and put aside in a mixing bowl.

Warm a portion of the