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Leek Croquettes

Petite crispy patties, often known as keftedes, represent a treasured speciality in Sephardic Jewish culinary traditions. These particular leek fritters offer a delicious blend of hearty minced beef with the subtle, sweetly mild flavour of fresh leeks, and they are absolutely crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon wedges, to serve

Thoroughly wash the leeks well and remove the base and the bulk of the green tops. Cut in half longways then into half-inch rounds. Transfer in a large skillet and fill with fresh water, then cook over a medium heat for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and flavor generously with salt and pepper. Mix well using your hands then mold a few scoops into a patty, shaping a bit. Place on a plate and repeat for the remaining of the mixture.

Warm cooking oil in a pan to a amount of about ¾ inch over a moderate heat. When the oil is hot, fry the patties in batches until crispy on each side. (Don't overcrowd the skillet as this lowers the oil temperature of the oil.) Remove the cooked fritters to a plate topped with absorbent paper and let to drain.

Present with lemon slices.

Spinach Patties

These delightful cheesy spinach patties are a real pleasure. The crunchy exterior opens up to a soft filling. The spinach imparts a fresh, moderately earthy note, while the grated cheese gives a savory, umami smoothness. You can substitute the dairy cheese with boiled, pureed potato if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Lemon slices, to garnish

When using raw spinach, wash it thoroughly, getting rid of any hard stems, and cut into it into sizable portions. Put in a big pot with a bit of liquid over a moderate heat. Once softened, remove in a colander for about a quarter hour, then press out any excess liquid and reserve.

When working with previously frozen spinach, carefully press out excess liquid.

Warm the cooking oil in a frying pan over a moderate heat and saute the chopped onion and garlic until translucent, about a few minutes. Turn off the heat.

Combine the wilted spinach, cooked onion and softened garlic, grated cheese, ricotta, grated nutmeg, red spice, breading and beaten eggs in a large bowl and spice with seasoning. Stir completely until incorporated. If the mixture appears too soft, mix in some additional breading.

With your fingers, shape the preparation into oval croquettes somewhat larger than a walnut but less bulky than an large egg, and put them on a baking sheet lined with parchment paper. Wrap and cool for at least 1 hour.

In a big skillet over medium flame, warm oil to a level of about 1 centimeter. Cook the fritters a few at a time for a couple of minutes each side, flipping so they are golden brown all over, then put on paper towel.

Present with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and moist center, these croquettes are not only delicious but also a highly wholesome appetizer or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to taste
• Creamy yogurt and lemon slices, to garnish

Place the brown lentils in a saucepan and submerge with enough cold water. Boil over a medium heat for about twenty minutes or until partially softened, pouring more water to keep the legumes immersed if necessary.

Mix in the cracked wheat and proceed cooking until tender. Drain the ingredients well and set aside in a bowl.

Heat half of the