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Leek Croquettes

Small pan-fried patties, commonly called keftedes, stand as a cherished signature dish in Sephardic cuisine. These particular leek fritters offer a tasty fusion of savory minced beef with the subtle, sweetly mild essence of fresh leeks, and they are absolutely crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon wedges, to serve

Clean the leeks carefully and remove the base and the majority of the green stalk. Cut lengthwise lengthways then into 1.5cm slices. Put in a large skillet and cover with cold water, then simmer over a medium flame for about 20 mins or until softened.

Remove the water from the cooked leeks and put in a large mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, parsley and spice and season generously with salt and pepper. Mix well using your fingers then shape a couple of spoonfuls into a croquette, shaping a bit. Place on a platter and proceed for the balance of the preparation.

Preheat olive oil in a frying pan to a amount of about 2cm over a medium flame. When the olive oil is sizzling, cook the croquettes in small groups until golden on all sides. (Do not fill the skillet as this drops the oil temperature of the oil.) Take out the finished patties to a dish lined with kitchen paper and allow to drain.

Serve with lemon wedges.

Spinach Croquettes

These delightful cheesy spinach patties are a true treat. The golden outside opens up to a soft center. The fresh spinach brings a fresh, somewhat green flavor, while the dairy gives a rich, savory richness. Feel free to swap the dairy cheese with boiled, pureed spuds if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Oil for frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

When using leafy greens, clean it carefully, removing any tough stems, and cut into it into large chunks. Place in a deep pan with a little liquid over a medium heat. Once cooked, remove in a colander for about a quarter hour, then press out any remaining moisture and set aside.

If using thawed frozen spinach, thoroughly remove unwanted moisture.

Heat the olive oil in a pan over a moderate heat and cook the diced onion and garlic until translucent, about 4 minutes. Turn off the flame.

Put the cooked spinach, cooked onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, red spice, breadcrumbs and eggs in a large bowl and flavor with seasoning. Stir completely until incorporated. If the preparation looks too loose, incorporate some additional crumbs.

With your fingers, mold the preparation into oval shapes somewhat larger than a nut but less bulky than an chicken egg, and set them on a baking sheet topped with parchment paper. Seal and cool for at least one hour.

In a wide pan over medium heat, warm olive oil to a depth of about 1cm. Fry the fritters a handful for two to three minutes on both sides, rotating so they are crispy everywhere, then transfer on paper towel.

Serve with lemon slices.

Kroketes Fakes

With their golden crust and soft inside, these fritters are not only flavorful but also a highly wholesome snack or dish.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to taste
• Yogurt and fresh lemon, to serve

Place the brown lentils in a pan and fill with ample fresh water. Boil over a moderate heat for about twenty minutes or until nearly done, pouring more water to keep the legumes submerged if needed.

Add the burghul and continue cooking until softened. Remove the water from the lentils and burghul completely and put aside in a container.

Heat half of the