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Leek Croquettes

Petite crispy patties, commonly known as keftedes, are a beloved delicacy in Sephardic culinary traditions. These particular leek croquettes deliver a tasty blend of rich beef with the delicate, mildly sweet essence of tender leeks, and they are absolutely crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Wash the leeks properly and trim off the root ends and most of the dark green parts. Chop lengthwise lengthways then into 1.5cm slices. Place in a deep frying pan and fill with cold water, then simmer over a medium heat for about 20 mins or until cooked through.

Strain the leeks and transfer in a big bowl with the ground beef, beaten eggs, crumbs, dill, flat-leaf parsley and sweet paprika and flavor well with seasoning. Mix completely using your fingers then mold a few tablespoonfuls into a croquette, pressing a little. Set on a tray and proceed for the balance of the mixture.

Warm oil in a frying pan to a amount of about 2cm over a medium heat. When the oil is hot, cook the patties in small batches until crispy on both sides. (Don't overcrowd the pan as this reduces the oil temperature of the cooking oil.) Remove the ready fritters to a tray lined with paper towel and permit to rest.

Serve with lemon wedges.

Spinach Patties

These amazing cheesy spinach croquettes are a real delight. The golden crust gives way to a soft filling. The fresh spinach adds a vibrant, somewhat earthy flavor, while the grated cheese offers a rich, flavorful creaminess. It's possible to replace the cheese with steamed, crushed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or use sunflower oil)
• Fresh lemon, to accompany

If using leafy greens, wash it carefully, getting rid of any stalks, and roughly chop it into large chunks. Put in a big pot with a small amount water over a medium flame. Once wilted, strain in a colander for about a quarter hour, then remove any remaining moisture and set aside.

For thawed frozen spinach, completely remove unwanted moisture.

Preheat the olive oil in a skillet over a moderate heat and saute the chopped onion and garlic cloves until softened, about a few minutes. Remove from the stove.

Place the cooked spinach, cooked onion and softened garlic, grated cheese, creamy cheese, spice, red spice, breading and eggs in a large bowl and season with pepper and salt. Stir well until blended. If the preparation seems too loose, add some extra breadcrumbs.

With your fingers, mold the dough into elongated patties slightly larger than a nut but less bulky than an egg, and put them on a baking sheet lined with parchment paper. Cover and chill for at least 60 minutes.

In a big skillet over medium heat, warm cooking oil to a amount of about half an inch. Cook the croquettes a few at a time for a couple of minutes per side, rotating so they are crispy everywhere, then put on paper towel.

Offer with fresh lemon.

Kroketes Fakes

Boasting a crunchy outside and moist center, these croquettes are not only flavorful but also a wonderfully healthy appetizer or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to garnish

Place the dry lentils in a pan and submerge with enough water. Cook over a medium heat for about 20 mins or until partially softened, adding more water to maintain the legumes immersed if necessary.

Stir in the bulgur wheat and proceed cooking until tender. Strain the ingredients thoroughly and set aside in a mixing bowl.

Heat 50% of the