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Leek Croquettes

Small crispy patties, often known as keftedes, are a cherished delicacy in Sephardic Jewish culinary traditions. These leek fritters deliver a flavorful fusion of hearty ground beef with the delicate, slightly sweet flavour of leeks, making them absolutely irresistible.

Produces 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to serve

Thoroughly wash the green leeks properly and trim off the root ends and the majority of the green tops. Cut lengthwise lengthways then into 1.5-centimeter slices. Put in a deep pan and submerge with cold water, then simmer over a medium heat for about 20 minutes or until tender.

Strain the cooked leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, parsley and paprika and flavor generously with salt and pepper. Combine well using your hands then form a several tablespoonfuls into a ball, shaping a slightly. Put on a plate and repeat for the balance of the ingredients.

Warm olive oil in a skillet to a level of about 2cm over a medium heat. When the olive oil is sizzling, cook the croquettes in small groups until golden brown on each side. (Don't overcrowd the pan as this reduces the oil temperature of the cooking oil.) Remove the ready patties to a tray covered with paper towel and permit to drain.

Serve with lemon slices.

Spinach Patties

These amazing spinach with cheese croquettes are a true treat. The crunchy exterior opens up to a smooth filling. The leafy spinach imparts a vibrant, moderately earthy taste, while the grated cheese provides a rich, flavorful creaminess. You can substitute the cheese with steamed, pureed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 eggs
• Cooking oil for frying (or alternatively vegetable oil)
• Lemon slices, to accompany

If using fresh spinach, clean it thoroughly, discarding any stalks, and coarsely chop it into large chunks. Transfer in a deep pan with a small amount hot water over a medium flame. Once cooked, drain in a sieve for about 15 minutes, then remove any remaining moisture and put aside.

When working with thawed frozen spinach, thoroughly press out extra water.

Heat the cooking oil in a skillet over a moderate heat and cook the onion and garlic until translucent, about 4 minutes. Take off the flame.

Combine the prepared spinach, fried onion and softened garlic, grated cheese, soft cheese, spice, red spice, breadcrumbs and eggs in a big mixing bowl and season with salt and pepper. Combine completely until blended. If the mixture looks too loose, incorporate some more crumbs.

By hand, mold the preparation into oval shapes somewhat larger than a walnut shell but less bulky than an egg, and put them on a tray topped with baking paper. Cover and cool for at least one hour.

In a large frying pan over medium heat, warm cooking oil to a amount of about half an inch. Brown the fritters a few at a time for 2–3 minutes on both sides, turning so they are golden everywhere, then put on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and moist center, these fritters are not only flavorful but also a wonderfully wholesome snack or main course.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to accompany

Put the brown lentils in a saucepan and cover with enough cold water. Boil over a medium heat for about 20 minutes or until nearly done, adding more water to maintain the legumes submerged if necessary.

Stir in the burghul and continue cooking until tender. Strain the ingredients well and set aside in a container.

Heat 50% of the