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Leek Croquettes

Petite crispy patties, commonly referred to as keftedes, represent a treasured speciality in Sephardic cooking. These particular leek patties offer a flavorful combination of rich beef with the delicate, slightly sweet essence of leeks, making them utterly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to garnish

Clean the fresh leeks properly and remove the root ends and the bulk of the dark green parts. Cut in half along the length then into 1.5-centimeter slices. Put in a large skillet and submerge with cold water, then cook over a medium heat for about 20 minutes or until tender.

Strain the softened leeks and transfer in a big bowl with the minced beef, eggs, breadcrumbs, chopped dill, parsley and spice and season generously with salt and pepper. Combine completely using your palms then mold a several scoops into a ball, flattening a little. Place on a platter and continue for the balance of the mixture.

Heat olive oil in a pan to a depth of about 2 centimeters over a medium flame. When the oil is hot, fry the fritters in small groups until golden on both sides. (Do not fill the frying pan as this lowers the oil temperature of the cooking oil.) Remove the finished patties to a plate lined with kitchen paper and allow to drain.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese croquettes are a real delight. The crunchy crust reveals a smooth filling. The spinach adds a bright, moderately earthy flavor, while the cheese gives a savory, savory smoothness. It's possible to replace the cheesy element with boiled, mashed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if required
• 3 large eggs
• Cooking oil for frying (or use vegetable oil)
• Lemon slices, to garnish

If using leafy greens, rinse it carefully, discarding any hard stems, and cut into it into large chunks. Put in a deep pan with a bit of hot water over a medium heat. Once wilted, strain in a strainer for about 15 minutes, then press out any remaining moisture and put aside.

When working with previously frozen spinach, thoroughly remove unwanted moisture.

Preheat the oil in a pan over a medium heat and fry the diced onion and garlic until translucent, about 4 minutes. Remove from the flame.

Put the cooked spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, spice, red spice, breading and eggs in a container and spice with seasoning. Combine well until incorporated. If the dough seems too soft, add some more breading.

With your fingers, mold the preparation into elongated patties somewhat larger than a walnut shell but smaller than an large egg, and put them on a tray covered with parchment paper. Cover and refrigerate for at least one hour.

In a large frying pan over moderate heat, warm cooking oil to a level of about 1cm. Cook the patties a handful for two to three minutes on both sides, flipping so they are golden brown everywhere, then put on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

With their golden crust and moist center, these croquettes are not only tasty but also a highly wholesome snack or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to garnish

Put the lentils in a pot and cover with ample water. Cook over a moderate heat for about 20 mins or until partially softened, adding extra liquid to maintain the pulses submerged if required.

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

Preheat half of the