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Leek Croquettes

Petite fried fritters, commonly called keftedes, represent a treasured speciality in Sephardic Jewish cooking. These particular leek croquettes present a delicious blend of rich ground beef with the delicate, mildly sweet taste of tender leeks, and they are truly irresistible.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for cooking
• Fresh lemon wedges, to serve

Clean the fresh leeks carefully and cut away the base and the bulk of the green tops. Cut lengthwise longways then into 1.5-centimeter rounds. Place in a large skillet and submerge with fresh water, then simmer over a moderate heat for about 20 minutes or until tender.

Strain the cooked leeks and put in a big bowl with the beef, eggs, breadcrumbs, dill, chopped parsley and spice and spice well with salt and pepper. Mix thoroughly using your hands then mold a couple of tablespoonfuls into a croquette, shaping a little. Put on a tray and proceed for the remaining of the mixture.

Heat oil in a pan to a level of about 2 centimeters over a medium flame. When the oil is hot, cook the croquettes in small groups until golden brown on both sides. (Don't overcrowd the skillet as this lowers the heat of the cooking oil.) Take out the ready croquettes to a dish topped with paper towel and allow to cool.

Present with lemon wedges.

Spinach Croquettes

These delightful cheesy spinach croquettes are a real delight. The crispy outside reveals a creamy interior. The spinach brings a vibrant, somewhat natural taste, while the dairy gives a deep, savory smoothness. It's possible to replace the cheesy element with boiled, pureed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

For fresh spinach, clean it carefully, getting rid of any tough stems, and roughly chop it into large chunks. Put in a deep pan with a small amount water over a medium flame. Once cooked, remove in a sieve for about 15 minutes, then squeeze out any extra water and put aside.

When working with previously frozen spinach, completely press out unwanted moisture.

Preheat the cooking oil in a pan over a medium flame and cook the onion and minced garlic until softened, about a few minutes. Turn off the stove.

Combine the cooked spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a container and season with pepper and salt. Stir well until incorporated. If the dough looks too wet, mix in some extra breading.

With your fingers, mold the dough into oval shapes a bit bigger than a nut but less bulky than an chicken egg, and set them on a tray covered with baking paper. Cover and chill for at least 1 hour.

In a large frying pan over medium heat, heat cooking oil to a depth of about 1 centimeter. Brown the patties a handful for two to three minutes per side, flipping so they are crispy all over, then put on paper towel.

Serve with lemon slices.

Kroketes Fakes

With their golden crust and soft inside, these fritters are not only delicious but also a highly nutritious bite or meal.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to serve

Add the dry lentils in a pot and submerge with plenty of water. Boil over a moderate heat for about 20 minutes or until partially softened, adding more water to keep the legumes covered if necessary.

Mix in the cracked wheat and keep cooking until tender. Remove the water from the mixture well and put aside in a bowl.

Heat half of the