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Leek Croquettes

Bite-sized fried fritters, typically called keftedes, stand as a treasured signature dish in Sephardic Jewish cuisine. These particular leek croquettes present a tasty fusion of savory minced beef with the gentle, slightly sweet flavour of leeks, rendering them truly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Thoroughly wash the fresh leeks well and trim off the base and most of the green tops. Slice lengthwise lengthways then into half-inch rounds. Put in a deep frying pan and cover with fresh water, then heat over a moderate heat for about twenty minutes or until cooked through.

Strain the cooked leeks and transfer in a big bowl with the beef, eggs, crumbs, fresh dill, parsley and spice and season generously with pepper and salt. Mix well using your palms then shape a few scoops into a patty, pressing a little. Set on a platter and proceed for the rest of the preparation.

Heat cooking oil in a skillet to a amount of about ¾ inch over a medium flame. When the heated oil is sizzling, cook the patties in small batches until crispy on both sides. (Avoid overcrowding the skillet as this drops the temperature of the oil.) Remove the cooked fritters to a plate covered with kitchen paper and let to cool.

Offer with lemon slices.

Spinach Patties

These spinach with cheese patties are a real treat. The golden exterior opens up to a smooth center. The spinach imparts a vibrant, moderately green note, while the grated cheese gives a rich, flavorful creaminess. It's possible to replace the dairy cheese with boiled, pureed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 eggs
• Cooking oil for frying (or alternatively neutral oil)
• Lemon slices, to accompany

If using fresh spinach, clean it thoroughly, removing any tough stems, and roughly chop it into sizable portions. Transfer in a big pot with a small amount water over a medium heat. Once wilted, strain in a sieve for about 15 mins, then squeeze out any extra water and reserve.

For previously frozen spinach, carefully remove unwanted moisture.

Heat the oil in a frying pan over a moderate heat and cook the chopped onion and minced garlic until softened, about a few minutes. Take off the stove.

Place the cooked spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, spice, sweet paprika, breadcrumbs and eggs in a large bowl and season with pepper and salt. Mix completely until incorporated. If the preparation appears too wet, incorporate some additional breading.

By hand, shape the mixture into oval croquettes slightly larger than a nut but more compact than an egg, and place them on a plate covered with parchment paper. Seal and chill for at least 60 minutes.

In a big skillet over moderate heat, preheat cooking oil to a level of about 1cm. Brown the patties a handful for two to three minutes on both sides, rotating so they are golden all over, then put on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

Boasting a golden crust and moist center, these fritters are not only flavorful but also a extremely nutritious snack or dish.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to garnish

Add the lentils in a pan and fill with enough water. Boil over a moderate heat for about twenty minutes or until almost cooked, adding extra liquid to maintain the legumes covered if required.

Stir in the bulgur wheat and proceed cooking until fully cooked. Strain the lentils and burghul well and put aside in a container.

Preheat half of the