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Leek Croquettes

Bite-sized fried croquettes, typically referred to as keftedes, are a cherished signature dish in Sephardic Jewish culinary traditions. These particular leek patties present a delicious combination of hearty beef with the gentle, mildly sweet flavour of fresh leeks, and they are utterly irresistible.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon wedges, to serve

Clean the fresh leeks well and cut away the root ends and most of the dark green parts. Chop into halves lengthways then into 1.5cm rounds. Place in a deep frying pan and fill with cold water, then cook over a medium flame for about twenty minutes or until tender.

Remove the water from the cooked leeks and transfer in a big bowl with the minced beef, beaten eggs, crumbs, chopped dill, chopped parsley and paprika and flavor liberally with salt and pepper. Stir thoroughly using your hands then shape a couple of scoops into a croquette, shaping a slightly. Place on a tray and continue for the rest of the mixture.

Heat oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the oil is ready, fry the patties in small groups until crispy on all sides. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Remove the finished croquettes to a dish topped with absorbent paper and allow to drain.

Offer with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach fritters are a true treat. The crunchy outside gives way to a soft filling. The leafy spinach brings a fresh, slightly natural taste, while the cheese gives a rich, flavorful smoothness. Feel free to swap the cheesy element with steamed, pureed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Cooking oil for pan-frying (or neutral oil)
• Lemon slices, to accompany

If using leafy greens, clean it thoroughly, removing any hard stems, and cut into it into big pieces. Put in a deep pan with a little water over a medium heat. Once cooked, drain in a sieve for about 15 minutes, then squeeze out any excess liquid and set aside.

For thawed frozen spinach, thoroughly squeeze out extra water.

Heat the olive oil in a frying pan over a medium heat and fry the diced onion and garlic cloves until softened, about a few minutes. Turn off the stove.

Put the prepared spinach, fried onion and garlic, grated cheese, creamy cheese, grated nutmeg, paprika, breadcrumbs and eggs in a container and flavor with pepper and salt. Mix thoroughly until incorporated. If the dough looks too wet, incorporate some additional crumbs.

With your fingers, shape the mixture into oval shapes slightly larger than a walnut shell but less bulky than an egg, and put them on a plate topped with wax paper. Seal and cool for at least one hour.

In a large frying pan over medium heat, heat olive oil to a amount of about 1 centimeter. Cook the patties a few at a time for a couple of minutes on both sides, flipping so they are golden all over, then place on absorbent paper.

Offer with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and moist center, these fritters are not only delicious but also a highly healthy appetizer or dish.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and lemon slices, to garnish

Put the dry lentils in a pot and submerge with ample water. Cook over a moderate heat for about twenty minutes or until nearly done, pouring extra liquid to keep the pulses submerged if needed.

Mix in the cracked wheat and proceed cooking until tender. Drain the lentils and burghul completely and set aside in a bowl.

Preheat a portion of the