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Leek Croquettes

Small crispy patties, typically referred to as keftedes, stand as a cherished speciality in Sephardic cooking. These leek patties deliver a tasty combination of rich beef with the subtle, mildly sweet flavour of tender leeks, and they are absolutely addictive.

Makes 12

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

Clean the leeks properly and trim off the roots and the majority of the dark green parts. Slice in half along the length then into 1.5-centimeter rounds. Transfer in a deep pan and cover with water, then heat over a medium flame for about 20 mins or until cooked through.

Remove the water from the cooked leeks and place in a large mixing bowl with the beef, eggs, breadcrumbs, dill, chopped parsley and sweet paprika and flavor liberally with pepper and salt. Mix well using your fingers then shape a couple of tablespoonfuls into a ball, pressing a slightly. Place on a platter and proceed for the rest of the preparation.

Preheat cooking oil in a frying pan to a level of about ¾ inch over a medium flame. When the oil is ready, cook the patties in small groups until golden on all sides. (Don't overcrowd the skillet as this reduces the temperature of the oil.) Remove the cooked fritters to a dish lined with paper towel and allow to rest.

Serve with lemon wedges.

Keftes de Espinacha

These spinach and cheese croquettes are a true pleasure. The crunchy outside opens up to a soft interior. The leafy spinach brings a vibrant, slightly green note, while the cheese offers a savory, savory creaminess. Feel free to swap the cheese with steamed, pureed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 eggs
• Olive oil for deep-frying (or neutral oil)
• Lemon wedges, to garnish

For fresh spinach, clean it thoroughly, getting rid of any tough stems, and cut into it into big pieces. Transfer in a deep pan with a small amount liquid over a medium heat. Once wilted, strain in a strainer for about 15 mins, then squeeze out any extra water and set aside.

For thawed frozen spinach, thoroughly press out unwanted moisture.

Warm the olive oil in a frying pan over a medium heat and saute the onion and minced garlic until translucent, about 4 minutes. Take off the flame.

Combine the wilted spinach, fried onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, sweet paprika, dry crumbs and eggs in a container and flavor with salt and pepper. Mix well until incorporated. If the dough seems too loose, add some extra crumbs.

By hand, mold the dough into oval croquettes slightly larger than a nut but less bulky than an chicken egg, and place them on a plate lined with wax paper. Seal and cool for at least 60 minutes.

In a large frying pan over moderate heat, preheat cooking oil to a amount of about half an inch. Cook the fritters a handful for a couple of minutes per side, rotating so they are golden brown everywhere, then place on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and moist center, these patties are not only delicious but also a extremely wholesome bite or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to serve

Add the brown lentils in a pan and cover with enough cold water. Simmer over a moderate heat for about 20 mins or until nearly done, including additional water to keep the legumes submerged if required.

Add the burghul and keep cooking until tender. Remove the water from the mixture well and reserve in a mixing bowl.

Warm 50% of the