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Leek Croquettes

Small crispy patties, typically known as keftedes, are a cherished speciality in Sephardic Jewish culinary traditions. These wonderful leek patties deliver a delicious fusion of savory ground beef with the gentle, slightly sweet essence of tender leeks, making them absolutely crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Wash the green leeks carefully and remove the base and the bulk of the green tops. Slice lengthwise lengthways then into 1.5cm rounds. Place in a deep frying pan and cover with fresh water, then heat over a medium heat for about 20 minutes or until softened.

Drain the leeks and transfer in a large mixing bowl with the beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and paprika and season well with seasoning. Combine completely using your hands then form a couple of scoops into a patty, shaping a slightly. Set on a platter and continue for the rest of the mixture.

Heat cooking oil in a skillet to a amount of about 2cm over a medium heat. When the heated oil is ready, fry the patties in small groups until crispy on all sides. (Do not fill the frying pan as this lowers the oil temperature of the cooking oil.) Take out the finished fritters to a dish covered with absorbent paper and allow to cool.

Present with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach patties are a real pleasure. The crispy crust gives way to a soft center. The spinach brings a bright, slightly earthy taste, while the grated cheese provides a deep, umami creaminess. You can substitute the cheesy element with boiled, pureed potato if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 eggs
• Cooking oil for pan-frying (or use neutral oil)
• Fresh lemon, to serve

For fresh spinach, wash it thoroughly, removing any stalks, and cut into it into sizable portions. Transfer in a large saucepan with a bit of hot water over a medium heat. Once wilted, drain in a sieve for about 15 minutes, then press out any remaining moisture and put aside.

When working with previously frozen spinach, thoroughly press out excess liquid.

Preheat the cooking oil in a skillet over a medium heat and saute the onion and minced garlic until tender, about four minutes. Take off the stove.

Combine the prepared spinach, fried onion and softened garlic, hard cheese, ricotta, spice, sweet paprika, breading and eggs in a container and spice with seasoning. Stir well until combined. If the dough appears too soft, mix in some more crumbs.

Using your hands, shape the dough into oval croquettes a bit bigger than a nut but smaller than an egg, and set them on a baking sheet lined with wax paper. Wrap and chill for at least 1 hour.

In a large frying pan over medium flame, preheat cooking oil to a amount of about 1 centimeter. Brown the croquettes a handful for 2–3 minutes each side, rotating so they are crispy all over, then transfer on paper towel.

Offer with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and moist center, these patties are not only tasty but also a wonderfully nutritious appetizer or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to accompany

Place the dry lentils in a pot and submerge with enough water. Cook over a medium heat for about twenty minutes or until nearly done, pouring extra liquid to keep the lentils immersed if needed.

Add the burghul and continue cooking until fully cooked. Remove the water from the mixture completely and put aside in a bowl.

Preheat 50% of the