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Leek Croquettes

Bite-sized crispy croquettes, often called keftedes, are a treasured signature dish in Sephardic culinary traditions. These wonderful leek patties deliver a flavorful blend of savory beef with the gentle, mildly sweet taste of fresh leeks, and they are utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon slices, to garnish

Clean the green leeks properly and remove the root ends and the majority of the dark green parts. Cut into halves lengthways then into half-inch rounds. Transfer in a large skillet and fill with cold water, then heat over a medium heat for about 20 minutes or until softened.

Remove the water from the softened leeks and transfer in a big bowl with the ground beef, eggs, crumbs, chopped dill, chopped parsley and spice and spice well with seasoning. Combine completely using your palms then form a couple of spoonfuls into a croquette, shaping a bit. Put on a platter and repeat for the rest of the ingredients.

Warm cooking oil in a skillet to a level of about 2cm over a medium heat. When the olive oil is sizzling, brown the fritters in small batches until golden on each side. (Avoid overcrowding the skillet as this lowers the heat of the cooking oil.) Take out the cooked croquettes to a plate lined with absorbent paper and allow to cool.

Present with lemon slices.

Spinach Patties

These delightful spinach and cheese patties are a true treat. The golden crust gives way to a soft interior. The leafy spinach imparts a bright, slightly natural flavor, while the dairy provides a rich, flavorful richness. It's possible to replace the dairy cheese with steamed, crushed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Oil for pan-frying (or alternatively neutral oil)
• Lemon slices, to accompany

For fresh spinach, rinse it thoroughly, discarding any stalks, and cut into it into big pieces. Place in a deep pan with a little water over a medium flame. Once wilted, remove in a sieve for about a quarter hour, then squeeze out any extra water and put aside.

If using thawed frozen spinach, thoroughly remove excess liquid.

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

Place the prepared spinach, cooked onion and garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, breading and beaten eggs in a large bowl and spice with seasoning. Combine completely until blended. If the preparation appears too loose, mix in some additional crumbs.

Using your hands, mold the preparation into elongated patties somewhat larger than a nut but more compact than an large egg, and place them on a tray covered with wax paper. Seal and chill for at least 1 hour.

In a big skillet over moderate heat, heat oil to a level of about half an inch. Cook the fritters a few at a time for two to three minutes on both sides, flipping so they are golden brown completely, then put on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

Featuring a golden crust and tender interior, these fritters are not only flavorful but also a wonderfully nutritious snack or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to serve

Place the dry lentils in a pan and fill with plenty of cold water. Simmer over a medium flame for about twenty minutes or until nearly done, pouring additional water to keep the pulses covered if required.

Mix in the bulgur wheat and keep cooking until fully cooked. Drain the ingredients thoroughly and put aside in a bowl.

Warm half of the