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Leek Croquettes

Small pan-fried fritters, typically known as keftedes, stand as a treasured delicacy in Sephardic Jewish cuisine. These leek fritters offer a tasty blend of rich beef with the delicate, mildly sweet taste of fresh leeks, making them absolutely addictive.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to accompany

Clean the leeks properly and remove the base and the bulk of the green tops. Slice in half lengthways then into half-inch pieces. Put in a deep frying pan and fill with cold water, then cook over a medium flame for about twenty minutes or until softened.

Remove the water from the leeks and place in a big bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and spice and spice well with salt and pepper. Stir well using your fingers then shape a few scoops into a patty, pressing a bit. Place on a plate and proceed for the rest of the ingredients.

Preheat oil in a pan to a amount of about 2cm over a moderate heat. When the heated oil is hot, cook the fritters in small groups until crispy on both sides. (Avoid overcrowding the frying pan as this drops the temperature of the oil.) Remove the finished fritters to a dish covered with absorbent paper and permit to drain.

Offer with lemon slices.

Spinach Patties

These delightful cheesy spinach fritters are a genuine treat. The crunchy outside opens up to a soft filling. The leafy spinach adds a bright, slightly earthy note, while the grated cheese provides a rich, flavorful creaminess. You can substitute the dairy cheese with steamed, crushed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if needed
• 3 large eggs
• Oil for pan-frying (or use vegetable oil)
• Lemon slices, to garnish

For raw spinach, rinse it thoroughly, discarding any tough stems, and cut into it into big pieces. Put in a deep pan with a bit of liquid over a medium flame. Once softened, remove in a colander for about 15 mins, then remove any remaining moisture and reserve.

If using previously frozen spinach, completely remove extra water.

Heat the cooking oil in a skillet over a medium flame and fry the chopped onion and minced garlic until translucent, about a few minutes. Take off the flame.

Place the prepared spinach, fried onion and softened garlic, hard cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a container and spice with seasoning. Combine thoroughly until incorporated. If the mixture appears too soft, mix in some extra crumbs.

Using your hands, mold the preparation into oval croquettes slightly larger than a walnut shell but smaller than an large egg, and set them on a baking sheet lined with wax paper. Wrap and cool for at least 60 minutes.

In a large frying pan over medium heat, warm oil to a level of about 1 centimeter. Cook the patties a handful for 2–3 minutes on both sides, turning so they are golden completely, then put on paper towel.

Present with fresh lemon.

Kroketes Fakes

With their crunchy outside and tender interior, these croquettes are not only flavorful but also a wonderfully nutritious appetizer or dish.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and lemon slices, to garnish

Put the brown lentils in a pot and submerge with plenty of water. Cook over a medium flame for about 20 mins or until almost cooked, pouring additional water to maintain the legumes covered if necessary.

Mix in the bulgur wheat and proceed cooking until softened. Drain the mixture completely and set aside in a container.

Preheat 50% of the