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Leek Croquettes

Petite fried croquettes, commonly called keftedes, are a cherished signature dish in Sephardic Jewish cooking. These leek croquettes present a flavorful blend of hearty ground beef with the gentle, mildly sweet flavour of tender leeks, rendering them utterly irresistible.

Makes 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Wash the green leeks carefully and cut away the roots and the majority of the dark green parts. Chop in half lengthways then into half-inch rounds. Transfer in a deep frying pan and submerge with water, then heat over a medium flame for about twenty minutes or until softened.

Drain the leeks and put in a big bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and season well with pepper and salt. Mix thoroughly using your fingers then form a couple of tablespoonfuls into a patty, flattening a bit. Put on a plate and continue for the balance of the mixture.

Warm olive oil in a pan to a depth of about 2cm over a moderate heat. When the olive oil is hot, brown the fritters in small batches until crispy on both sides. (Don't overcrowd the frying pan as this drops the heat of the oil.) Take out the finished patties to a dish covered with kitchen paper and let to drain.

Serve with lemon slices.

Spinach Patties

These amazing spinach and cheese patties are a real delight. The golden exterior opens up to a soft interior. The leafy spinach adds a fresh, somewhat earthy flavor, while the dairy provides a savory, umami smoothness. It's possible to replace the cheesy element with boiled, pureed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Lemon slices, to garnish

For leafy greens, rinse it thoroughly, discarding any stalks, and cut into it into large chunks. Transfer in a deep pan with a little hot water over a medium heat. Once cooked, strain in a sieve for about a quarter hour, then press out any excess liquid and reserve.

When working with previously frozen spinach, carefully squeeze out extra water.

Warm the oil in a frying pan over a medium flame and cook the chopped onion and garlic cloves until translucent, about 4 minutes. Take off the stove.

Combine the cooked spinach, sauteed onion and garlic, grated cheese, soft cheese, nutmeg, paprika, breading and beaten eggs in a large bowl and spice with salt and pepper. Stir thoroughly until incorporated. If the dough appears too wet, incorporate some extra breading.

Using your hands, mold the mixture into elongated patties somewhat larger than a nut but more compact than an chicken egg, and put them on a plate covered with parchment paper. Seal and cool for at least 60 minutes.

In a wide pan over medium flame, heat cooking oil to a amount of about half an inch. Cook the patties a small batch for 2–3 minutes on both sides, rotating so they are crispy everywhere, then transfer on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

Boasting a golden crust and tender interior, these croquettes are not only flavorful but also a wonderfully nutritious appetizer or dish.

Produces 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to garnish

Add the brown lentils in a pot and fill with enough fresh water. Boil over a moderate heat for about 20 mins or until partially softened, adding additional water to keep the lentils immersed if needed.

Add the cracked wheat and proceed cooking until softened. Drain the lentils and burghul completely and put aside in a container.

Heat a portion of the