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Leek Croquettes

Small fried fritters, typically known as keftedes, are a cherished speciality in Sephardic cuisine. These leek patties deliver a flavorful fusion of hearty ground beef with the subtle, slightly sweet taste of leeks, and they are truly addictive.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon slices, to accompany

Thoroughly wash the green leeks carefully and cut away the base and the bulk of the dark green parts. Chop into halves lengthways then into 1.5-centimeter rounds. Put in a deep frying pan and submerge with cold water, then simmer over a medium heat for about 20 mins or until softened.

Strain the leeks and place in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and spice well with salt and pepper. Combine thoroughly using your hands then form a few spoonfuls into a croquette, pressing a bit. Place on a plate and proceed for the remaining of the preparation.

Preheat cooking oil in a frying pan to a depth of about 2cm over a moderate heat. When the olive oil is ready, cook the croquettes in small batches until golden on each side. (Don't overcrowd the pan as this lowers the oil temperature of the oil.) Remove the ready patties to a tray lined with absorbent paper and permit to rest.

Offer with fresh lemon.

Spinach Patties

These amazing spinach with cheese croquettes are a true treat. The crispy exterior gives way to a smooth filling. The leafy spinach imparts a fresh, somewhat earthy note, while the grated cheese gives a rich, umami smoothness. Feel free to swap the cheesy element with steamed, crushed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 eggs
• Cooking oil for deep-frying (or sunflower oil)
• Fresh lemon, to serve

For fresh spinach, clean it thoroughly, removing any tough stems, and cut into it into sizable portions. Put in a big pot with a little hot water over a medium flame. Once wilted, drain in a sieve for about 15 minutes, then press out any excess liquid and put aside.

If using previously frozen spinach, thoroughly press out unwanted moisture.

Preheat the olive oil in a skillet over a medium heat and saute the chopped onion and minced garlic until tender, about four minutes. Remove from the flame.

Place the prepared spinach, cooked onion and garlic, grated cheese, soft cheese, nutmeg, paprika, breading and beaten eggs in a big mixing bowl and spice with salt and pepper. Combine well until incorporated. If the preparation appears too wet, incorporate some extra breadcrumbs.

With your fingers, mold the preparation into oval shapes slightly larger than a walnut shell but smaller than an chicken egg, and place them on a tray lined with baking paper. Cover and refrigerate for at least one hour.

In a wide pan over medium heat, heat olive oil to a amount of about half an inch. Cook the patties a handful for two to three minutes per side, flipping so they are golden everywhere, then place on paper towel.

Present with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these fritters are not only flavorful but also a extremely nutritious bite or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Yogurt and fresh lemon, to garnish

Add the dry lentils in a pan and cover with ample fresh water. Simmer over a medium flame for about 20 mins or until nearly done, pouring additional water to ensure the lentils covered if needed.

Add the bulgur wheat and proceed cooking until tender. Strain the ingredients well and set aside in a container.

Preheat 50% of the