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Leek Croquettes

Petite crispy croquettes, often called keftedes, stand as a cherished speciality in Sephardic Jewish cuisine. These particular leek croquettes deliver a tasty blend of rich minced beef with the delicate, sweetly mild flavour of leeks, making them absolutely crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the fresh leeks well and trim off the base and the majority of the dark green parts. Chop into halves longways then into 1.5-centimeter rounds. Place in a large skillet and submerge with cold water, then heat over a medium flame for about twenty minutes or until tender.

Drain the softened leeks and put in a big bowl with the beef, eggs, crumbs, chopped dill, flat-leaf parsley and paprika and season generously with salt and pepper. Stir well using your hands then form a couple of tablespoonfuls into a croquette, flattening a little. Set on a plate and proceed for the remaining of the mixture.

Preheat olive oil in a skillet to a level of about 2 centimeters over a medium heat. When the olive oil is sizzling, cook the fritters in small batches until golden brown on all sides. (Avoid overcrowding the skillet as this reduces the oil temperature of the cooking oil.) Take out the ready croquettes to a dish covered with paper towel and let to rest.

Offer with lemon wedges.

Spinach Croquettes

These delightful cheesy spinach patties are a true treat. The crispy outside gives way to a smooth center. The spinach adds a bright, slightly earthy taste, while the cheese offers a deep, umami smoothness. You can substitute the dairy cheese with boiled, crushed spuds if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Cooking oil for pan-frying (or vegetable oil)
• Lemon slices, to garnish

When using raw spinach, clean it carefully, getting rid of any tough stems, and roughly chop it into large chunks. Transfer in a deep pan with a little liquid over a moderate heat. Once wilted, drain in a sieve for about 15 minutes, then remove any extra water and put aside.

If using previously frozen spinach, thoroughly squeeze out unwanted moisture.

Heat the oil in a skillet over a moderate heat and cook the onion and garlic until softened, about a few minutes. Remove from the heat.

Place the prepared spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, spice, red spice, breading and eggs in a big mixing bowl and spice with seasoning. Stir well until incorporated. If the dough appears too soft, mix in some more crumbs.

With your fingers, form the mixture into elongated patties a bit bigger than a walnut shell but less bulky than an large egg, and place them on a baking sheet covered with wax paper. Cover and cool for at least 60 minutes.

In a big skillet over medium heat, warm cooking oil to a amount of about 1cm. Fry the croquettes a small batch for 2–3 minutes per side, flipping so they are golden all over, then place on kitchen roll.

Present with lemon slices.

Kroketes Fakes

With their crispy exterior and tender interior, these fritters are not only flavorful but also a wonderfully nutritious snack or dish.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and lemon slices, to serve

Put the brown lentils in a saucepan and fill with ample cold water. Simmer over a medium heat for about 20 mins or until nearly done, adding more water to maintain the lentils covered if required.

Mix in the cracked wheat and continue cooking until fully cooked. Drain the mixture well and set aside in a bowl.

Heat 50% of the