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Leek Croquettes

Small fried croquettes, typically referred to as keftedes, represent a treasured signature dish in Sephardic cooking. These wonderful leek patties offer a tasty blend of hearty minced beef with the subtle, mildly sweet flavour of fresh leeks, and they are utterly addictive.

Yields 12

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

Clean the green leeks carefully and cut away the roots and the bulk of the green stalk. Slice in half longways then into 1.5-centimeter rounds. Transfer in a large skillet and submerge with cold water, then cook over a medium heat for about twenty minutes or until cooked through.

Remove the water from the leeks and transfer in a large mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and spice liberally with salt and pepper. Mix well using your fingers then mold a few tablespoonfuls into a ball, shaping a bit. Set on a platter and proceed for the remaining of the ingredients.

Preheat oil in a skillet to a amount of about 2cm over a medium heat. When the heated oil is sizzling, fry the fritters in small batches until crispy on all sides. (Do not fill the skillet as this reduces the oil temperature of the oil.) Remove the finished patties to a dish topped with kitchen paper and permit to drain.

Serve with lemon slices.

Spinach Patties

These delightful cheesy spinach fritters are a real treat. The golden exterior reveals a smooth center. The leafy spinach imparts a vibrant, moderately natural note, while the dairy provides a deep, umami creaminess. It's possible to replace the cheese with steamed, mashed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if required
• 3 eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to serve

For raw spinach, clean it thoroughly, getting rid of any tough stems, and cut into it into sizable portions. Put in a large saucepan with a bit of liquid over a moderate heat. Once wilted, strain in a strainer for about 15 mins, then press out any excess liquid and reserve.

When working with defrosted spinach, thoroughly squeeze out excess liquid.

Heat the cooking oil in a pan over a medium flame and saute the onion and garlic cloves until softened, about four minutes. Turn off the heat.

Combine the wilted spinach, sauteed onion and softened garlic, hard cheese, ricotta, spice, red spice, dry crumbs and eggs in a big mixing bowl and flavor with pepper and salt. Stir thoroughly until incorporated. If the mixture looks too soft, add some more crumbs.

By hand, form the preparation into oval croquettes somewhat larger than a nut but more compact than an egg, and set them on a baking sheet topped with baking paper. Seal and cool for at least one hour.

In a wide pan over medium heat, heat oil to a depth of about 1 centimeter. Fry the croquettes a few at a time for 2–3 minutes per side, rotating so they are crispy completely, then place on absorbent paper.

Offer with fresh lemon.

Kroketes Fakes

With their crunchy outside and moist center, these fritters are not only tasty but also a extremely nutritious bite or dish.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and fresh lemon, to accompany

Add the lentils in a pot and cover with plenty of fresh water. Boil over a moderate heat for about 20 minutes or until nearly done, adding more water to ensure the pulses covered if necessary.

Mix in the burghul and continue cooking until fully cooked. Drain the lentils and burghul thoroughly and reserve in a mixing bowl.

Warm a portion of the