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Leek Croquettes

Bite-sized crispy patties, often referred to as keftedes, represent a cherished speciality in Sephardic culinary traditions. These wonderful leek fritters offer a delicious fusion of savory beef with the subtle, mildly sweet essence of tender leeks, and they are absolutely irresistible.

Makes 12

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

Wash the fresh leeks carefully and cut away the base and most of the green stalk. Chop in half lengthways then into 1.5cm pieces. Put in a deep pan and fill with cold water, then simmer over a medium flame for about 20 mins or until cooked through.

Strain the leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and spice liberally with salt and pepper. Mix thoroughly using your palms then shape a several tablespoonfuls into a patty, pressing a little. Set on a plate and repeat for the rest of the preparation.

Warm cooking oil in a pan to a amount of about 2cm over a moderate heat. When the olive oil is hot, fry the patties in small groups until golden on both sides. (Don't overcrowd the pan as this lowers the heat of the cooking oil.) Remove the ready fritters to a plate covered with absorbent paper and allow to drain.

Offer with lemon wedges.

Keftes de Espinacha

These cheesy spinach fritters are a true delight. The golden crust reveals a soft filling. The leafy spinach imparts a bright, somewhat earthy flavor, while the cheese gives a savory, flavorful richness. Feel free to swap the cheesy element with cooked, crushed spuds if you prefer.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Olive oil for frying (or use vegetable oil)
• Lemon slices, to serve

If using leafy greens, clean it thoroughly, discarding any tough stems, and cut into it into large chunks. Place in a big pot with a bit of liquid over a medium flame. Once cooked, remove in a sieve for about a quarter hour, then remove any excess liquid and reserve.

When working with thawed frozen spinach, thoroughly remove excess liquid.

Warm the oil in a skillet over a medium heat and saute the onion and minced garlic until translucent, about a few minutes. Take off the stove.

Put the wilted spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, spice, paprika, breading and eggs in a container and season with salt and pepper. Mix thoroughly until combined. If the dough looks too loose, mix in some additional crumbs.

With your fingers, shape the preparation into oval shapes somewhat larger than a walnut but more compact than an chicken egg, and place them on a baking sheet topped with wax paper. Cover and refrigerate for at least one hour.

In a wide pan over moderate heat, heat oil to a level of about 1cm. Fry the patties a small batch for a couple of minutes each side, turning so they are crispy completely, then transfer on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and tender interior, these fritters are not only flavorful but also a extremely healthy bite or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to accompany

Place the brown lentils in a pot and fill with enough water. Simmer over a medium heat for about twenty minutes or until partially softened, including more water to ensure the lentils submerged if necessary.

Add the burghul and keep cooking until softened. Drain the lentils and burghul thoroughly and set aside in a container.

Warm a portion of the