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Leek Croquettes

Petite crispy fritters, often known as keftedes, are a treasured delicacy in Sephardic culinary traditions. These particular leek croquettes deliver a flavorful blend of hearty ground beef with the subtle, sweetly mild flavour of leeks, rendering them utterly addictive.

Makes 12

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

Thoroughly wash the fresh leeks well and cut away the root ends and the bulk of the green stalk. Slice in half longways then into half-inch rounds. Place in a deep frying pan and submerge with water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the softened leeks and put in a big bowl with the ground beef, eggs, matzo meal, chopped dill, chopped parsley and spice and spice generously with pepper and salt. Stir completely using your fingers then mold a few spoonfuls into a patty, pressing a slightly. Place on a tray and repeat for the remaining of the ingredients.

Preheat cooking oil in a skillet to a amount of about ¾ inch over a moderate heat. When the heated oil is hot, cook the croquettes in small batches until golden on each side. (Don't overcrowd the frying pan as this lowers the temperature of the oil.) Remove the finished patties to a plate covered with absorbent paper and let to cool.

Serve with lemon slices.

Spinach Croquettes

These amazing cheesy spinach fritters are a genuine pleasure. The crispy exterior gives way to a smooth interior. The fresh spinach imparts a vibrant, somewhat natural flavor, while the cheese provides a deep, savory smoothness. Feel free to swap the dairy cheese with boiled, mashed spuds if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Oil for pan-frying (or vegetable oil)
• Fresh lemon, to serve

For raw spinach, wash it thoroughly, removing any stalks, and cut into it into sizable portions. Place in a big pot with a bit of water over a medium heat. Once wilted, remove in a sieve for about 15 mins, then press out any excess liquid and put aside.

If using thawed frozen spinach, completely squeeze out excess liquid.

Preheat the olive oil in a frying pan over a moderate heat and cook the diced onion and garlic until softened, about a few minutes. Remove from the stove.

Combine the cooked spinach, sauteed onion and garlic, hard cheese, soft cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Stir completely until combined. If the mixture looks too wet, mix in some additional crumbs.

Using your hands, form the mixture into oval croquettes a bit bigger than a walnut shell but smaller than an chicken egg, and set them on a baking sheet lined with wax paper. Cover and chill for at least 1 hour.

In a large frying pan over medium flame, preheat olive oil to a amount of about half an inch. Brown the fritters a small batch for 2–3 minutes per side, rotating so they are golden completely, then put on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

Boasting a golden crust and tender interior, these croquettes are not only tasty but also a highly nutritious snack or dish.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to garnish

Put the dry lentils in a pan and cover with enough fresh water. Cook over a moderate heat for about twenty minutes or until nearly done, pouring extra liquid to maintain the lentils submerged if necessary.

Mix in the burghul and continue cooking until fully cooked. Remove the water from the mixture thoroughly and reserve in a mixing bowl.

Preheat half of the