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Leek Croquettes

Bite-sized pan-fried fritters, often called keftedes, are a cherished signature dish in Sephardic Jewish culinary traditions. These leek patties offer a tasty blend of rich beef with the delicate, sweetly mild essence of fresh leeks, making them absolutely irresistible.

Produces 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the green leeks carefully and cut away the roots and the majority of the green tops. Cut lengthwise lengthways then into half-inch slices. Put in a large skillet and submerge with cold water, then heat over a medium flame for about twenty minutes or until tender.

Strain the leeks and transfer in a large mixing bowl with the beef, beaten eggs, crumbs, dill, parsley and paprika and flavor generously with seasoning. Combine well using your fingers then shape a few tablespoonfuls into a croquette, flattening a little. Set on a tray and repeat for the balance of the preparation.

Warm cooking oil in a pan to a level of about ¾ inch over a medium heat. When the olive oil is hot, brown the fritters in small groups until golden on all sides. (Do not fill the skillet as this lowers the oil temperature of the cooking oil.) Transfer the finished croquettes to a dish lined with kitchen paper and permit to drain.

Serve with lemon wedges.

Spinach Patties

These cheesy spinach fritters are a real delight. The crunchy outside gives way to a smooth center. The leafy spinach brings a bright, slightly earthy note, while the cheese provides a rich, flavorful creaminess. Feel free to swap the dairy cheese with cooked, mashed potato if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Cooking oil for pan-frying (or use sunflower oil)
• Fresh lemon, to serve

If using leafy greens, wash it carefully, removing any tough stems, and cut into it into large chunks. Put in a large saucepan with a bit of water over a moderate heat. Once wilted, drain in a sieve for about 15 minutes, then remove any excess liquid and reserve.

If using thawed frozen spinach, carefully press out unwanted moisture.

Heat the oil in a frying pan over a moderate heat and cook the onion and minced garlic until translucent, about four minutes. Take off the stove.

Combine the cooked spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, paprika, breading and eggs in a big mixing bowl and flavor with seasoning. Stir well until blended. If the dough appears too soft, mix in some more crumbs.

With your fingers, shape the mixture into oval croquettes a bit bigger than a walnut shell but less bulky than an chicken egg, and set them on a plate topped with wax paper. Wrap and cool for at least 60 minutes.

In a large frying pan over moderate heat, heat oil to a depth of about 1 centimeter. Fry the fritters a few at a time for a couple of minutes each side, flipping so they are crispy all over, then put on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these patties are not only tasty but also a wonderfully nutritious snack or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to serve

Put the brown lentils in a pan and cover with enough cold water. Simmer over a moderate heat for about twenty minutes or until almost cooked, adding extra liquid to maintain the lentils covered if necessary.

Stir in the burghul and continue cooking until fully cooked. Strain the lentils and burghul well and set aside in a bowl.

Preheat half of the