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Leek Croquettes

Petite pan-fried fritters, often called keftedes, represent a cherished signature dish in Sephardic culinary traditions. These wonderful leek patties deliver a flavorful fusion of savory ground beef with the subtle, slightly sweet essence of fresh leeks, and they are truly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to serve

Wash the green leeks carefully and trim off the base and most of the green stalk. Chop into halves along the length then into 1.5-centimeter rounds. Place in a deep pan and fill with cold water, then heat over a medium heat for about 20 mins or until cooked through.

Strain the cooked leeks and put in a large mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, chopped parsley and spice and flavor well with pepper and salt. Mix thoroughly using your palms then shape a few scoops into a patty, flattening a little. Place on a plate and continue for the rest of the preparation.

Warm cooking oil in a frying pan to a depth of about 2cm over a medium flame. When the oil is sizzling, brown the croquettes in small groups until golden brown on all sides. (Do not fill the pan as this lowers the temperature of the oil.) Remove the ready patties to a dish lined with kitchen paper and let to rest.

Serve with fresh lemon.

Spinach Patties

These amazing spinach and cheese patties are a true delight. The crunchy crust opens up to a smooth filling. The spinach brings a fresh, somewhat green taste, while the grated cheese gives a deep, flavorful smoothness. It's possible to replace the cheese with steamed, crushed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Lemon slices, to garnish

When using leafy greens, wash it carefully, discarding any tough stems, and cut into it into large chunks. Transfer in a big pot with a small amount liquid over a moderate heat. Once wilted, strain in a colander for about 15 mins, then squeeze out any remaining moisture and set aside.

For thawed frozen spinach, thoroughly press out excess liquid.

Warm the olive oil in a pan over a medium heat and cook the chopped onion and garlic cloves until tender, about four minutes. Turn off the stove.

Place the cooked spinach, sauteed onion and softened garlic, grated cheese, ricotta, nutmeg, paprika, dry crumbs and eggs in a container and spice with pepper and salt. Stir well until combined. If the preparation seems too loose, incorporate some extra breadcrumbs.

By hand, shape the preparation into oval croquettes slightly larger than a nut but more compact than an chicken egg, and set them on a tray lined with parchment paper. Cover and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, preheat cooking oil to a level of about 1cm. Cook the fritters a handful for a couple of minutes each side, flipping so they are golden brown everywhere, then place on absorbent paper.

Offer with fresh lemon.

Kroketes Fakes

Boasting a crunchy outside and tender interior, these fritters are not only tasty but also a wonderfully healthy snack or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and lemon slices, to accompany

Add the dry lentils in a saucepan and cover with plenty of cold water. Boil over a moderate heat for about 20 mins or until partially softened, including additional water to ensure the pulses immersed if needed.

Stir in the bulgur wheat and proceed cooking until tender. Strain the lentils and burghul well and set aside in a container.

Warm a portion of the