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Leek Croquettes

Bite-sized crispy fritters, often referred to as keftedes, represent a treasured speciality in Sephardic cooking. These particular leek patties deliver a flavorful fusion of savory minced beef with the gentle, sweetly mild taste of fresh leeks, rendering them utterly addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks carefully and remove the base and the bulk of the green tops. Cut in half longways then into half-inch slices. Transfer in a deep pan and fill with fresh water, then cook over a moderate heat for about twenty minutes or until softened.

Drain the leeks and transfer in a big bowl with the beef, beaten eggs, breadcrumbs, dill, parsley and sweet paprika and spice generously with seasoning. Mix well using your palms then form a couple of scoops into a patty, shaping a little. Put on a tray and proceed for the rest of the preparation.

Heat cooking oil in a pan to a depth of about 2 centimeters over a medium flame. When the heated oil is sizzling, brown the fritters in small groups until crispy on all sides. (Avoid overcrowding the frying pan as this reduces the temperature of the oil.) Take out the ready patties to a dish lined with paper towel and allow to cool.

Present with fresh lemon.

Spinach Croquettes

These spinach with cheese croquettes are a true delight. The crispy outside reveals a smooth filling. The leafy spinach adds a vibrant, somewhat natural flavor, while the cheese gives a deep, flavorful richness. Feel free to swap the cheese with boiled, pureed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Olive oil for deep-frying (or use vegetable oil)
• Lemon wedges, to serve

For leafy greens, rinse it carefully, discarding any stalks, and cut into it into sizable portions. Place in a large saucepan with a little liquid over a medium flame. Once softened, remove in a strainer for about a quarter hour, then press out any remaining moisture and set aside.

If using previously frozen spinach, carefully squeeze out excess liquid.

Preheat the oil in a frying pan over a moderate heat and cook the diced onion and garlic cloves until translucent, about four minutes. Remove from the heat.

Place the wilted spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, breading and eggs in a large bowl and season with seasoning. Stir thoroughly until incorporated. If the dough looks too wet, mix in some additional crumbs.

By hand, shape the mixture into elongated patties somewhat larger than a nut but smaller than an chicken egg, and put them on a baking sheet covered with wax paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over medium flame, heat oil to a amount of about 1 centimeter. Fry the fritters a small batch for two to three minutes each side, rotating so they are golden all over, then transfer on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and tender interior, these croquettes are not only flavorful but also a highly nutritious snack or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to serve

Place the lentils in a pan and submerge with plenty of fresh water. Boil over a medium flame for about 20 mins or until partially softened, including extra liquid to ensure the lentils covered if required.

Mix in the burghul and keep cooking until softened. Remove the water from the lentils and burghul well and set aside in a mixing bowl.

Warm 50% of the