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Leek Croquettes

Bite-sized pan-fried fritters, often called keftedes, represent a beloved speciality in Sephardic Jewish culinary traditions. These particular leek fritters deliver a flavorful combination of hearty ground beef with the subtle, mildly sweet flavour of fresh leeks, rendering them absolutely irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Thoroughly wash the green leeks properly and cut away the base and the majority of the green tops. Slice into halves along the length then into half-inch slices. Put in a deep pan and cover with water, then simmer over a moderate heat for about 20 minutes or until tender.

Remove the water from the softened leeks and place in a mixing bowl with the ground beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and flavor well with salt and pepper. Mix thoroughly using your fingers then mold a few scoops into a croquette, flattening a bit. Place on a plate and repeat for the balance of the ingredients.

Warm oil in a skillet to a level of about 2cm over a medium heat. When the olive oil is hot, fry the patties in small batches until golden on both sides. (Don't overcrowd the skillet as this drops the temperature of the oil.) Take out the cooked croquettes to a tray lined with paper towel and let to cool.

Present with lemon wedges.

Keftes de Espinacha

These spinach and cheese croquettes are a true delight. The golden outside gives way to a soft interior. The spinach adds a fresh, slightly green taste, while the dairy gives a deep, flavorful smoothness. It's possible to replace the cheese with boiled, crushed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or sunflower oil)
• Lemon wedges, to garnish

For leafy greens, clean it well, getting rid of any stalks, and roughly chop it into sizable portions. Transfer in a big pot with a little water over a moderate heat. Once softened, strain in a colander for about 15 mins, then remove any excess liquid and put aside.

When working with thawed frozen spinach, completely remove extra water.

Preheat the cooking oil in a pan over a medium heat and saute the onion and garlic until translucent, about a few minutes. Remove from the stove.

Put the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, breading and beaten eggs in a container and season with seasoning. Combine completely until combined. If the dough seems too wet, mix in some extra breading.

Using your hands, shape the dough into elongated patties a bit bigger than a nut but smaller than an egg, and put them on a baking sheet topped with baking paper. Seal and cool for at least 1 hour.

In a big skillet over moderate heat, heat oil to a amount of about 1 centimeter. Fry the patties a handful for 2–3 minutes per side, turning so they are crispy completely, then place on kitchen roll.

Present with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these fritters are not only tasty but also a highly wholesome appetizer or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to garnish

Place the dry lentils in a pan and submerge with enough cold water. Simmer over a medium heat for about 20 mins or until almost cooked, including additional water to maintain the legumes submerged if needed.

Mix in the cracked wheat and continue cooking until softened. Remove the water from the lentils and burghul completely and set aside in a bowl.

Preheat a portion of the