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Leek Croquettes

Bite-sized pan-fried fritters, commonly referred to as keftedes, are a treasured signature dish in Sephardic Jewish cuisine. These particular leek croquettes offer a tasty combination of rich beef with the gentle, slightly sweet essence of fresh leeks, making them absolutely irresistible.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Wash the fresh leeks well and cut away the root ends and the bulk of the green tops. Slice lengthwise along the length then into 1.5cm rounds. Transfer in a large skillet and cover with cold water, then simmer over a medium heat for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and put in a mixing bowl with the minced beef, eggs, crumbs, chopped dill, chopped parsley and spice and spice well with seasoning. Stir completely using your palms then form a couple of tablespoonfuls into a patty, pressing a slightly. Place on a platter and proceed for the balance of the mixture.

Preheat oil in a pan to a level of about 2cm over a moderate heat. When the heated oil is hot, fry the patties in batches until golden brown on both sides. (Avoid overcrowding the pan as this drops the oil temperature of the cooking oil.) Remove the cooked patties to a plate topped with paper towel and allow to cool.

Offer with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese patties are a genuine treat. The crunchy exterior opens up to a creamy filling. The leafy spinach brings a fresh, slightly natural flavor, while the grated cheese gives a rich, umami smoothness. It's possible to replace the cheesy element with steamed, crushed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon slices, to serve

For fresh spinach, rinse it thoroughly, discarding any tough stems, and coarsely chop it into big pieces. Place in a large saucepan with a little liquid over a medium flame. Once wilted, strain in a sieve for about a quarter hour, then remove any extra water and put aside.

When working with defrosted spinach, carefully remove unwanted moisture.

Preheat the cooking oil in a pan over a medium heat and cook the chopped onion and garlic until translucent, about 4 minutes. Remove from the flame.

Put the wilted spinach, fried onion and softened garlic, grated cheese, ricotta, nutmeg, paprika, breading and beaten eggs in a large bowl and season with salt and pepper. Combine thoroughly until combined. If the dough seems too soft, incorporate some additional crumbs.

With your fingers, mold the mixture into oval croquettes somewhat larger than a nut but more compact than an large egg, and place them on a tray lined with parchment paper. Wrap and cool for at least 60 minutes.

In a wide pan over medium flame, preheat olive oil to a amount of about 1cm. Fry the fritters a small batch for two to three minutes per side, turning so they are golden brown all over, then put on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

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

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to accompany

Put the dry lentils in a pan and cover with ample fresh water. Boil over a medium heat for about twenty minutes or until nearly done, pouring extra liquid to maintain the pulses submerged if required.

Mix in the burghul and keep cooking until softened. Drain the lentils and burghul well and reserve in a container.

Warm 50% of the