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Leek Croquettes

Petite pan-fried croquettes, often called keftedes, represent a treasured signature dish in Sephardic Jewish cooking. These particular leek fritters present a tasty blend of rich ground beef with the gentle, sweetly mild flavour of fresh leeks, rendering them utterly crave-worthy.

Makes 12

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

Wash the green leeks carefully and trim off the root ends and the bulk of the dark green parts. Slice lengthwise along the length then into 1.5-centimeter slices. Transfer in a large skillet and submerge with cold water, then simmer over a medium flame for about 20 mins or until softened.

Strain the softened leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and paprika and season liberally with pepper and salt. Combine well using your fingers then shape a couple of scoops into a croquette, flattening a little. Set on a plate and proceed for the remaining of the ingredients.

Heat olive oil in a frying pan to a depth of about 2cm over a moderate heat. When the olive oil is ready, brown the croquettes in small groups until crispy on all sides. (Don't overcrowd the pan as this drops the heat of the oil.) Take out the cooked fritters to a dish covered with paper towel and permit to rest.

Present with lemon slices.

Spinach Croquettes

These amazing spinach with cheese patties are a real pleasure. The golden exterior reveals a creamy interior. The leafy spinach imparts a vibrant, slightly natural note, while the grated cheese gives a deep, umami creaminess. You can substitute the cheesy element with cooked, mashed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), additional if required
• 3 fresh eggs
• Cooking oil for frying (or alternatively neutral oil)
• Lemon wedges, to serve

When using leafy greens, clean it carefully, removing any stalks, and coarsely chop it into sizable portions. Transfer in a big pot with a small amount water over a medium flame. Once cooked, drain in a strainer for about 15 mins, then squeeze out any remaining moisture and put aside.

When working with thawed frozen spinach, carefully press out excess liquid.

Preheat the oil in a skillet over a moderate heat and fry the chopped onion and garlic until translucent, about a few minutes. Take off the stove.

Place the prepared spinach, cooked onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, red spice, breading and beaten eggs in a large bowl and flavor with pepper and salt. Mix completely until combined. If the mixture appears too wet, add some more breading.

With your fingers, shape the dough into elongated patties slightly larger than a walnut shell but smaller than an chicken egg, and place them on a tray lined with parchment paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium flame, warm oil to a level of about 1cm. Fry the fritters a few at a time for a couple of minutes per side, flipping so they are golden all over, then place on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these croquettes are not only delicious but also a extremely wholesome snack or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to garnish

Place the dry lentils in a pot and fill with enough water. Boil over a moderate heat for about twenty minutes or until nearly done, adding additional water to ensure the pulses immersed if needed.

Stir in the bulgur wheat and proceed cooking until fully cooked. Strain the ingredients completely and reserve in a bowl.

Preheat 50% of the