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Leek Croquettes

Bite-sized fried fritters, often called keftedes, represent a treasured delicacy in Sephardic Jewish cuisine. These wonderful leek patties present a tasty blend of hearty minced beef with the subtle, slightly sweet essence of tender leeks, making them absolutely crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to accompany

Clean the green leeks well and trim off the base and most of the dark green parts. Chop in half along the length then into 1.5-centimeter slices. Place in a deep frying pan and cover with water, then heat over a moderate heat for about 20 mins or until tender.

Drain the softened leeks and put in a large mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and spice liberally with seasoning. Mix well using your palms then shape a few scoops into a ball, pressing a bit. Place on a plate and repeat for the remaining of the preparation.

Heat cooking oil in a frying pan to a level of about 2 centimeters over a medium heat. When the olive oil is ready, brown the fritters in batches until crispy on both sides. (Don't overcrowd the pan as this reduces the temperature of the oil.) Transfer the ready croquettes to a plate covered with kitchen paper and let to drain.

Present with lemon wedges.

Keftes de Espinacha

These spinach and cheese croquettes are a real treat. The crispy crust gives way to a soft center. The spinach adds a vibrant, slightly green taste, while the cheese gives a savory, umami smoothness. Feel free to swap the cheese with boiled, pureed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 large eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Lemon slices, to accompany

If using raw spinach, rinse it thoroughly, getting rid of any tough stems, and coarsely chop it into big pieces. Put in a deep pan with a small amount hot water over a medium heat. Once wilted, drain in a strainer for about 15 minutes, then remove any remaining moisture and set aside.

For thawed frozen spinach, completely remove extra water.

Heat the cooking oil in a skillet over a medium flame and saute the chopped onion and garlic until translucent, about a few minutes. Take off the stove.

Place the prepared spinach, cooked onion and softened garlic, hard cheese, soft cheese, grated nutmeg, paprika, breading and beaten eggs in a big mixing bowl and flavor with pepper and salt. Stir completely until incorporated. If the preparation looks too soft, mix in some additional crumbs.

Using your hands, form the preparation into oval croquettes somewhat larger than a nut but less bulky than an chicken egg, and put them on a baking sheet topped with baking paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over moderate heat, warm olive oil to a depth of about half an inch. Cook the fritters a few at a time for 2–3 minutes on both sides, rotating so they are crispy all over, then put on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

Featuring a golden crust and moist center, these fritters are not only flavorful but also a wonderfully nutritious appetizer or main course.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to preference
• Yogurt and lemon wedges, to serve

Put the brown lentils in a pan and fill with enough water. Boil over a moderate heat for about 20 minutes or until partially softened, pouring additional water to ensure the legumes immersed if necessary.

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

Warm half of the