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Leek Croquettes

Bite-sized fried fritters, often known as keftedes, represent a treasured delicacy in Sephardic Jewish cuisine. These wonderful leek patties present a tasty combination of hearty beef with the gentle, mildly sweet flavour of tender leeks, making them truly crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Wash the leeks well and cut away the base and most of the dark green parts. Slice into halves along the length then into half-inch rounds. Place in a large skillet and fill with water, then heat over a medium heat for about 20 minutes or until softened.

Drain the cooked leeks and transfer in a big bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and spice well with pepper and salt. Stir thoroughly using your hands then form a couple of scoops into a ball, pressing a bit. Place on a plate and repeat for the balance of the preparation.

Heat oil in a pan to a level of about 2cm over a medium flame. When the olive oil is ready, brown the croquettes in small batches until golden on each side. (Don't overcrowd the frying pan as this reduces the heat of the cooking oil.) Take out the ready fritters to a dish lined with absorbent paper and let to cool.

Offer with lemon slices.

Spinach Patties

These delightful spinach with cheese patties are a genuine delight. The crunchy outside reveals a creamy center. The spinach imparts a fresh, somewhat natural flavor, while the cheese gives a rich, umami richness. You can substitute the cheese with boiled, mashed potato if you prefer.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Oil for pan-frying (or use sunflower oil)
• Fresh lemon, to accompany

For raw spinach, rinse it carefully, removing any tough stems, and roughly chop it into large chunks. Place in a large saucepan with a bit of hot water over a medium heat. Once softened, remove in a strainer for about 15 minutes, then press out any remaining moisture and reserve.

When working with defrosted spinach, carefully remove extra water.

Heat the cooking oil in a skillet over a medium heat and fry the onion and garlic cloves until tender, about four minutes. Turn off the stove.

Put the cooked spinach, sauteed onion and softened garlic, grated cheese, soft cheese, nutmeg, red spice, breadcrumbs and beaten eggs in a large bowl and flavor with seasoning. Stir thoroughly until combined. If the mixture looks too loose, mix in some extra crumbs.

Using your hands, mold the mixture into oval croquettes slightly larger than a walnut but less bulky than an large egg, and put them on a baking sheet lined with baking paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, warm oil to a amount of about half an inch. Fry the croquettes a few at a time for two to three minutes each side, turning so they are golden completely, then put on absorbent paper.

Present with fresh lemon.

Kroketes Fakes

Featuring a golden crust and tender interior, these fritters are not only tasty but also a highly healthy snack or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to accompany

Put the brown lentils in a pan and submerge with ample fresh water. Simmer over a moderate heat for about 20 mins or until partially softened, pouring additional water to maintain the lentils submerged if necessary.

Add the bulgur wheat and proceed cooking until softened. Strain the ingredients well and set aside in a bowl.

Warm half of the