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Leek Croquettes

Small crispy patties, often known as keftedes, stand as a treasured speciality in Sephardic Jewish cooking. These wonderful leek fritters deliver a delicious combination of hearty ground beef with the subtle, sweetly mild essence of tender leeks, making them utterly irresistible.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks well and cut away the root ends and most of the green stalk. Cut lengthwise lengthways then into 1.5-centimeter rounds. Put in a deep pan and cover with fresh water, then cook over a medium flame for about 20 mins or until cooked through.

Remove the water from the cooked leeks and put in a large mixing bowl with the minced beef, eggs, crumbs, dill, chopped parsley and sweet paprika and season liberally with seasoning. Stir well using your hands then shape a few spoonfuls into a croquette, shaping a slightly. Place on a platter and continue for the rest of the preparation.

Preheat olive oil in a pan to a depth of about 2cm over a moderate heat. When the heated oil is hot, brown the patties in batches until crispy on each side. (Don't overcrowd the pan as this lowers the heat of the oil.) Transfer the finished croquettes to a dish lined with kitchen paper and permit to drain.

Offer with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese fritters are a genuine pleasure. The crunchy exterior opens up to a creamy filling. The leafy spinach brings a bright, somewhat natural note, while the dairy provides a savory, flavorful smoothness. You can substitute the dairy cheese with cooked, mashed spuds if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Olive oil for frying (or sunflower oil)
• Lemon slices, to garnish

When using leafy greens, rinse it thoroughly, discarding any tough stems, and cut into it into sizable portions. Put in a large saucepan with a small amount water over a moderate heat. Once softened, drain in a sieve for about 15 minutes, then press out any remaining moisture and put aside.

When working with thawed frozen spinach, carefully squeeze out excess liquid.

Warm the cooking oil in a pan over a medium heat and fry the onion and garlic cloves until softened, about a few minutes. Turn off the stove.

Combine the wilted spinach, cooked onion and garlic, hard cheese, soft cheese, grated nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and spice with seasoning. Mix thoroughly until incorporated. If the dough seems too wet, incorporate some extra breadcrumbs.

Using your hands, shape the mixture into oval croquettes a bit bigger than a nut but smaller than an chicken egg, and put them on a baking sheet topped with parchment paper. Cover and refrigerate for at least 1 hour.

In a big skillet over medium flame, warm oil to a level of about half an inch. Fry the patties a handful for two to three minutes on both sides, flipping so they are crispy everywhere, then place on paper towel.

Present with lemon wedges.

Kroketes Fakes

With their golden crust and soft inside, these fritters are not only delicious but also a extremely nutritious bite or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to accompany

Put the brown lentils in a pan and submerge with enough water. Boil over a moderate heat for about twenty minutes or until nearly done, pouring extra liquid to maintain the legumes submerged if needed.

Add the cracked wheat and proceed cooking until fully cooked. Drain the lentils and burghul well and put aside in a bowl.

Preheat 50% of the