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Leek Croquettes

Petite pan-fried fritters, commonly called keftedes, are a beloved delicacy in Sephardic culinary traditions. These leek fritters offer a tasty blend of rich beef with the delicate, mildly sweet flavour of leeks, making them absolutely irresistible.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to accompany

Clean the leeks carefully and trim off the base and the majority of the dark green parts. Slice lengthwise along the length then into 1.5cm slices. Place in a deep pan and cover with water, then simmer over a medium heat for about 20 minutes or until tender.

Drain the cooked leeks and place in a big bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and paprika and spice well with seasoning. Stir thoroughly using your palms then mold a couple of spoonfuls into a croquette, pressing a little. Set on a plate and repeat for the balance of the preparation.

Warm cooking oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the oil is ready, cook the patties in small batches until golden brown on both sides. (Don't overcrowd the frying pan as this lowers the temperature of the cooking oil.) Take out the ready patties to a dish topped with absorbent paper and let to drain.

Offer with lemon slices.

Spinach Croquettes

These spinach and cheese fritters are a true delight. The crunchy exterior opens up to a smooth interior. The spinach brings a vibrant, slightly natural note, while the dairy gives a savory, savory creaminess. It's possible to replace the dairy cheese with cooked, crushed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to garnish

If using raw spinach, clean it thoroughly, getting rid of any stalks, and coarsely chop it into big pieces. Place in a deep pan with a little liquid over a medium heat. Once softened, remove in a strainer for about 15 minutes, then press out any excess liquid and set aside.

For thawed frozen spinach, completely squeeze out unwanted moisture.

Preheat the olive oil in a skillet over a medium flame and cook the diced onion and garlic until translucent, about a few minutes. Turn off the flame.

Combine the cooked spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, red spice, breading and eggs in a big mixing bowl and flavor with seasoning. Stir completely until combined. If the preparation seems too loose, incorporate some additional breadcrumbs.

By hand, shape the preparation into oval shapes a bit bigger than a nut but more compact than an egg, and set them on a tray lined with parchment paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over medium flame, preheat oil to a depth of about 1cm. Cook the fritters a few at a time for two to three minutes on both sides, turning so they are golden brown completely, then put on paper towel.

Offer with fresh lemon.

Kroketes Fakes

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

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to preference
• Yogurt and lemon wedges, to accompany

Add the lentils in a saucepan and cover with ample cold water. Simmer over a moderate heat for about twenty minutes or until partially softened, pouring extra liquid to ensure the pulses covered if necessary.

Stir in the bulgur wheat and keep cooking until softened. Drain the mixture well and reserve in a container.

Heat a portion of the