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Leek Croquettes

Petite crispy croquettes, commonly referred to as keftedes, represent a treasured delicacy in Sephardic Jewish cuisine. These wonderful leek patties present a delicious combination of savory beef with the subtle, slightly sweet flavour of leeks, making them truly addictive.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon wedges, to accompany

Wash the fresh leeks carefully and trim off the roots and the bulk of the green stalk. Slice in half along the length then into half-inch pieces. Put in a deep frying pan and cover with water, then cook over a medium flame for about 20 minutes or until cooked through.

Drain the leeks and place in a mixing bowl with the minced beef, eggs, breadcrumbs, dill, parsley and paprika and spice well with pepper and salt. Stir thoroughly using your hands then form a couple of scoops into a croquette, pressing a slightly. Put on a plate and repeat for the rest of the preparation.

Preheat oil in a frying pan to a depth of about ¾ inch over a medium flame. When the oil is ready, fry the patties in small batches until golden brown on all sides. (Don't overcrowd the skillet as this lowers the heat of the oil.) Remove the finished fritters to a dish covered with absorbent paper and let to drain.

Present with lemon slices.

Spinach Croquettes

These amazing cheesy spinach croquettes are a genuine treat. The crispy crust reveals a soft center. The fresh spinach brings a fresh, moderately green flavor, while the cheese provides a deep, savory richness. It's possible to replace the dairy cheese with cooked, crushed potatoes if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to garnish

When using fresh spinach, rinse it thoroughly, getting rid of any stalks, and coarsely chop it into big pieces. Transfer in a large saucepan with a small amount hot water over a medium heat. Once cooked, strain in a sieve for about 15 minutes, then press out any excess liquid and put aside.

For defrosted spinach, carefully squeeze out excess liquid.

Warm the olive oil in a pan over a medium heat and saute the onion and minced garlic until translucent, about four minutes. Remove from the flame.

Combine the wilted spinach, cooked onion and sauteed garlic, hard cheese, soft cheese, spice, paprika, dry crumbs and beaten eggs in a container and spice with salt and pepper. Mix thoroughly until incorporated. If the mixture appears too soft, add some additional breadcrumbs.

By hand, shape the dough into oval shapes somewhat larger than a walnut but smaller than an chicken egg, and put them on a tray covered with parchment paper. Cover and cool for at least 60 minutes.

In a big skillet over moderate heat, heat oil to a level of about half an inch. Cook the fritters a few at a time for two to three minutes per side, rotating so they are golden brown everywhere, then put on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

With their golden crust and moist center, these fritters are not only tasty but also a highly healthy snack or dish.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Yogurt and lemon wedges, to accompany

Place the lentils in a pan and submerge with plenty of water. Simmer over a moderate heat for about 20 minutes or until almost cooked, pouring more water to ensure the lentils covered if needed.

Add the cracked wheat and proceed cooking until tender. Strain the mixture well and put aside in a container.

Preheat half of the