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Leek Croquettes

Bite-sized pan-fried patties, often referred to as keftedes, stand as a treasured delicacy in Sephardic cooking. These particular leek fritters deliver a flavorful combination of hearty minced beef with the delicate, sweetly mild taste of tender leeks, rendering them truly irresistible.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Clean the leeks carefully and cut away the roots and most of the green stalk. Slice into halves longways then into half-inch rounds. Transfer in a large skillet and submerge with fresh water, then cook over a moderate heat for about twenty minutes or until softened.

Drain the leeks and place in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and season liberally with seasoning. Combine thoroughly using your hands then form a few scoops into a ball, flattening a slightly. Put on a plate and continue for the remaining of the ingredients.

Warm cooking oil in a skillet to a level of about 2 centimeters over a medium heat. When the olive oil is ready, cook the patties in small groups until crispy on each side. (Don't overcrowd the pan as this reduces the heat of the cooking oil.) Remove the finished patties to a plate lined with paper towel and allow to rest.

Present with fresh lemon.

Spinach Croquettes

These cheesy spinach patties are a genuine treat. The crispy crust reveals a smooth center. The spinach brings a vibrant, moderately natural flavor, while the cheese provides a deep, flavorful smoothness. It's possible to replace the cheese with cooked, mashed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Olive oil for frying (or use sunflower oil)
• Lemon slices, to serve

For raw spinach, wash it well, discarding any tough stems, and cut into it into big pieces. Place in a big pot with a small amount hot water over a medium heat. Once cooked, strain in a colander for about 15 mins, then press out any remaining moisture and reserve.

If using defrosted spinach, carefully remove unwanted moisture.

Preheat the cooking oil in a frying pan over a medium heat and saute the chopped onion and minced garlic until tender, about a few minutes. Turn off the heat.

Place the wilted spinach, fried onion and garlic, kefalotyri, ricotta, spice, sweet paprika, breadcrumbs and eggs in a big mixing bowl and spice with pepper and salt. Combine completely until incorporated. If the preparation looks too loose, mix in some more breading.

Using your hands, mold the dough into oval shapes a bit bigger than a walnut but smaller than an egg, and place them on a baking sheet topped with parchment paper. Cover and cool for at least one hour.

In a big skillet over medium heat, heat oil to a depth of about 1cm. Cook the croquettes a few at a time for a couple of minutes on both sides, turning so they are golden brown everywhere, then place on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and tender interior, these fritters are not only flavorful but also a extremely wholesome bite or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and lemon slices, to accompany

Place the brown lentils in a saucepan and cover with enough cold water. Cook over a moderate heat for about 20 minutes or until almost cooked, pouring extra liquid to maintain the legumes covered if required.

Mix in the bulgur wheat and keep cooking until softened. Remove the water from the ingredients well and reserve in a container.

Heat 50% of the