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Leek Croquettes

Small crispy patties, often referred to as keftedes, are a treasured signature dish in Sephardic Jewish cuisine. These particular leek fritters offer a flavorful blend of rich ground beef with the gentle, mildly sweet essence of tender leeks, rendering them truly addictive.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Clean the green leeks properly and trim off the root ends and the bulk of the dark green parts. Cut into halves lengthways then into half-inch pieces. Put in a deep pan and submerge with water, then cook over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the beef, eggs, crumbs, dill, parsley and spice and season well with pepper and salt. Combine completely using your palms then shape a few spoonfuls into a croquette, shaping a bit. Place on a plate and proceed for the remaining of the ingredients.

Heat olive oil in a pan to a depth of about 2 centimeters over a medium flame. When the oil is sizzling, fry the croquettes in small batches until golden brown on each side. (Do not fill the skillet as this reduces the heat of the cooking oil.) Transfer the cooked croquettes to a dish topped with kitchen paper and let to cool.

Serve with lemon wedges.

Spinach Croquettes

These spinach with cheese fritters are a true treat. The crunchy exterior opens up to a soft center. The spinach brings a vibrant, somewhat natural taste, while the dairy offers a deep, umami richness. It's possible to replace the cheesy element with steamed, mashed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 eggs
• Oil for deep-frying (or alternatively neutral oil)
• Fresh lemon, to serve

For raw spinach, wash it well, removing any hard stems, and roughly chop it into large chunks. Put in a deep pan with a little liquid over a medium heat. Once wilted, strain in a sieve for about 15 minutes, then remove any remaining moisture and put aside.

When working with defrosted spinach, completely squeeze out unwanted moisture.

Preheat the olive oil in a frying pan over a medium heat and cook the chopped onion and garlic cloves until tender, about a few minutes. Take off the stove.

Put the cooked spinach, cooked onion and softened garlic, grated cheese, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a container and season with seasoning. Combine completely until blended. If the preparation seems too soft, mix in some additional crumbs.

By hand, form the preparation into elongated patties somewhat larger than a walnut shell but smaller than an large egg, and put them on a tray covered with parchment paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium heat, heat cooking oil to a amount of about half an inch. Fry the fritters a handful for two to three minutes per side, flipping so they are golden everywhere, then put on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and moist center, these fritters are not only flavorful but also a extremely nutritious appetizer or dish.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to garnish

Put the brown lentils in a saucepan and submerge with plenty of water. Simmer over a medium heat for about twenty minutes or until almost cooked, pouring more water to maintain the pulses submerged if required.

Mix in the cracked wheat and keep cooking until fully cooked. Remove the water from the mixture completely and set aside in a bowl.

Preheat a portion of the