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Leek Croquettes

Small pan-fried croquettes, typically known as keftedes, represent a treasured signature dish in Sephardic Jewish cuisine. These wonderful leek patties present a flavorful combination of savory ground beef with the subtle, mildly sweet flavour of leeks, and they are absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to accompany

Wash the green leeks well and trim off the root ends and the bulk of the dark green parts. Chop in half along the length then into half-inch pieces. Transfer in a deep pan and cover with water, then simmer over a medium heat for about 20 minutes or until softened.

Remove the water from the softened leeks and place in a big bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and spice generously with salt and pepper. Stir well using your hands then form a several scoops into a croquette, pressing a little. Set on a platter and repeat for the balance of the ingredients.

Warm oil in a pan to a depth of about 2cm over a moderate heat. When the oil is sizzling, fry the fritters in small batches until golden on all sides. (Avoid overcrowding the skillet as this lowers the oil temperature of the oil.) Transfer the finished patties to a plate lined with kitchen paper and let to drain.

Serve with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a real treat. The crispy exterior gives way to a soft interior. The leafy spinach brings a fresh, moderately green flavor, while the cheese provides a rich, flavorful richness. It's possible to replace the dairy cheese with boiled, mashed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Olive oil for deep-frying (or use sunflower oil)
• Lemon wedges, to garnish

For leafy greens, rinse it thoroughly, getting rid of any stalks, and roughly chop it into sizable portions. Transfer in a large saucepan with a little water over a medium heat. Once cooked, strain in a strainer for about 15 minutes, then press out any remaining moisture and put aside.

If using thawed frozen spinach, carefully squeeze out excess liquid.

Preheat the cooking oil in a frying pan over a moderate heat and fry the chopped onion and garlic cloves until translucent, about 4 minutes. Remove from the stove.

Put the prepared spinach, cooked onion and softened garlic, grated cheese, soft cheese, nutmeg, paprika, breading and eggs in a big mixing bowl and flavor with seasoning. Stir completely until incorporated. If the mixture seems too soft, incorporate some extra breading.

With your fingers, form the preparation into elongated patties somewhat larger than a nut but more compact than an chicken egg, and set them on a tray lined with baking paper. Seal and cool for at least 60 minutes.

In a large frying pan over moderate heat, heat oil to a amount of about 1cm. Fry the croquettes a small batch for a couple of minutes each side, turning so they are golden brown completely, then place on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

Boasting a golden crust and soft inside, these fritters are not only delicious but also a highly wholesome snack or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to serve

Place the dry lentils in a saucepan and fill with plenty of fresh water. Boil over a medium flame for about 20 minutes or until almost cooked, including additional water to maintain the pulses submerged if necessary.

Add the burghul and continue cooking until tender. Drain the ingredients thoroughly and set aside in a container.

Warm a portion of the