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Leek Croquettes

Bite-sized crispy croquettes, typically referred to as keftedes, represent a beloved delicacy in Sephardic Jewish cooking. These wonderful leek patties present a flavorful fusion of hearty ground beef with the subtle, sweetly mild taste of tender leeks, and they are absolutely addictive.

Makes 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon wedges, to accompany

Clean the green leeks carefully and trim off the roots and the bulk of the dark green parts. Slice in half along the length then into 1.5-centimeter slices. Transfer in a large skillet and submerge with cold water, then heat over a medium flame for about 20 mins or until softened.

Strain the leeks and place in a large mixing bowl with the ground beef, eggs, matzo meal, chopped dill, parsley and paprika and spice liberally with seasoning. Mix completely using your palms then form a few spoonfuls into a croquette, pressing a little. Put on a plate and continue for the remaining of the mixture.

Preheat olive oil in a frying pan to a level of about ¾ inch over a medium flame. When the oil is ready, fry the fritters in small groups until golden brown on both sides. (Avoid overcrowding the skillet as this reduces the oil temperature of the oil.) Remove the ready patties to a tray topped with paper towel and let to rest.

Present with lemon slices.

Spinach Croquettes

These cheesy spinach croquettes are a genuine treat. The golden outside gives way to a soft center. The fresh spinach brings a bright, moderately earthy note, while the cheese provides a savory, savory richness. It's possible to replace the cheese with cooked, pureed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic pieces, crushed
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 large eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Fresh lemon, to serve

For fresh spinach, clean it thoroughly, removing any stalks, and coarsely chop it into large chunks. Transfer in a deep pan with a little hot water over a moderate heat. Once softened, drain in a strainer for about a quarter hour, then squeeze out any excess liquid and put aside.

For previously frozen spinach, thoroughly remove excess liquid.

Heat the olive oil in a pan over a medium flame and saute the chopped onion and garlic until translucent, about 4 minutes. Remove from the heat.

Place the prepared spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, grated nutmeg, red spice, breadcrumbs and eggs in a container and spice with seasoning. Stir well until incorporated. If the dough appears too wet, mix in some additional breading.

Using your hands, shape the dough into elongated patties a bit bigger than a nut but more compact than an large egg, and put them on a plate covered with wax paper. Seal and chill for at least 60 minutes.

In a large frying pan over medium flame, preheat olive oil to a level of about 1 centimeter. Brown the fritters a small batch for a couple of minutes each side, rotating so they are golden brown completely, then place on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these fritters are not only tasty but also a highly healthy bite or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to serve

Put the brown lentils in a pan and fill with plenty of cold water. Simmer over a medium flame for about 20 minutes or until partially softened, including more water to keep the lentils immersed if necessary.

Stir in the bulgur wheat and continue cooking until softened. Drain the mixture completely and put aside in a bowl.

Warm half of the