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Leek Croquettes

Petite fried fritters, commonly called keftedes, are a beloved signature dish in Sephardic cuisine. These leek croquettes offer a tasty blend of savory beef with the subtle, mildly sweet flavour of leeks, rendering them absolutely crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Lemon slices, to garnish

Wash the leeks properly and cut away the roots and most of the green stalk. Chop in half lengthways then into half-inch rounds. Transfer in a deep pan and submerge with fresh water, then cook over a moderate heat for about 20 mins or until softened.

Drain the leeks and place in a large mixing bowl with the ground beef, eggs, crumbs, fresh dill, flat-leaf parsley and spice and season liberally with seasoning. Stir thoroughly using your palms then form a several spoonfuls into a ball, flattening a bit. Put on a plate and continue for the balance of the ingredients.

Preheat cooking oil in a skillet to a depth of about ¾ inch over a moderate heat. When the olive oil is hot, fry the fritters in small groups until golden on all sides. (Don't overcrowd the pan as this lowers the temperature of the oil.) Transfer the ready croquettes to a tray topped with paper towel and let to cool.

Serve with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese fritters are a real treat. The golden exterior gives way to a soft interior. The leafy spinach imparts a bright, moderately green taste, while the grated cheese offers a savory, savory smoothness. Feel free to swap the cheesy element with steamed, mashed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Oil for deep-frying (or neutral oil)
• Lemon wedges, to accompany

For raw spinach, wash it carefully, getting rid of any hard stems, and cut into it into large chunks. Put in a deep pan with a bit of water over a medium flame. Once wilted, drain in a sieve for about a quarter hour, then remove any excess liquid and reserve.

When working with thawed frozen spinach, carefully remove extra water.

Heat the olive oil in a skillet over a medium heat and saute the diced onion and garlic cloves until softened, about four minutes. Remove from the heat.

Combine the cooked spinach, cooked onion and softened garlic, hard cheese, soft cheese, spice, red spice, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Mix thoroughly until combined. If the mixture seems too soft, add some additional breadcrumbs.

With your fingers, form the preparation into elongated patties somewhat larger than a walnut but smaller than an chicken egg, and put them on a baking sheet covered with baking paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over medium heat, heat cooking oil to a level of about 1cm. Cook the fritters a few at a time for two to three minutes each side, turning so they are crispy everywhere, then put on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

Featuring a golden crust and soft inside, these patties are not only delicious but also a extremely nutritious bite or dish.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to accompany

Add the brown lentils in a saucepan and fill with ample fresh water. Boil over a medium flame for about 20 minutes or until nearly done, including additional water to keep the lentils covered if necessary.

Mix in the cracked wheat and continue cooking until softened. Remove the water from the lentils and burghul thoroughly and put aside in a mixing bowl.

Heat a portion of the