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Leek Croquettes

Bite-sized pan-fried fritters, typically called keftedes, are a treasured speciality in Sephardic Jewish culinary traditions. These leek fritters deliver a tasty fusion of rich ground beef with the gentle, sweetly mild essence of fresh leeks, rendering them absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Wash the leeks carefully and cut away the roots and most of the green tops. Chop into halves lengthways then into half-inch slices. Put in a deep pan and fill with fresh water, then cook over a medium heat for about twenty minutes or until tender.

Remove the water from the softened leeks and put in a mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, chopped parsley and spice and flavor well with pepper and salt. Combine well using your fingers then mold a several scoops into a ball, flattening a slightly. Set on a platter and proceed for the rest of the preparation.

Heat oil in a pan to a depth of about 2 centimeters over a medium flame. When the oil is sizzling, fry the fritters in batches until crispy on both sides. (Avoid overcrowding the frying pan as this lowers the temperature of the oil.) Take out the finished patties to a plate covered with kitchen paper and let to drain.

Serve with fresh lemon.

Spinach Croquettes

These cheesy spinach croquettes are a true pleasure. The crunchy crust gives way to a soft center. The leafy spinach imparts a fresh, moderately natural flavor, while the cheese offers a savory, flavorful creaminess. It's possible to replace the cheese with cooked, mashed spuds if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Cooking oil for frying (or use sunflower oil)
• Lemon slices, to accompany

If using raw spinach, clean it thoroughly, getting rid of any hard stems, and roughly chop it into large chunks. Place in a big pot with a little liquid over a moderate heat. Once wilted, remove in a strainer for about 15 minutes, then squeeze out any extra water and set aside.

For defrosted spinach, carefully squeeze out unwanted moisture.

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

Combine the cooked spinach, sauteed onion and softened garlic, hard cheese, soft cheese, grated nutmeg, red spice, dry crumbs and beaten eggs in a container and season with pepper and salt. Mix well until incorporated. If the mixture seems too soft, add some more crumbs.

Using your hands, form the dough into oval shapes slightly larger than a walnut but smaller than an chicken egg, and place them on a plate topped with parchment paper. Cover and refrigerate for at least 1 hour.

In a large frying pan over moderate heat, heat cooking oil to a amount of about half an inch. Brown the fritters a handful for a couple of minutes on both sides, flipping so they are golden brown all over, then put on kitchen roll.

Present with lemon slices.

Kroketes Fakes

With their golden crust and soft inside, these fritters are not only tasty but also a extremely wholesome snack or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to taste
• Yogurt and fresh lemon, to serve

Put the lentils in a saucepan and fill with plenty of water. Boil over a medium heat for about 20 minutes or until nearly done, adding more water to ensure the lentils covered if necessary.

Add the bulgur wheat and proceed cooking until fully cooked. Drain the mixture thoroughly and set aside in a mixing bowl.

Heat a portion of the