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Leek Croquettes

Bite-sized fried croquettes, often known as keftedes, are a treasured delicacy in Sephardic cooking. These wonderful leek croquettes deliver a flavorful combination of savory minced beef with the subtle, slightly sweet taste of fresh leeks, rendering them utterly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the fresh leeks well and trim off the root ends and most of the dark green parts. Chop into halves longways then into 1.5cm slices. Transfer in a deep frying pan and cover with water, then cook over a medium heat for about twenty minutes or until tender.

Remove the water from the cooked leeks and put in a big bowl with the ground beef, eggs, matzo meal, chopped dill, parsley and spice and flavor well with pepper and salt. Stir thoroughly using your palms then mold a several scoops into a patty, pressing a little. Place on a platter and repeat for the rest of the preparation.

Heat oil in a pan to a level of about 2cm over a moderate heat. When the olive oil is hot, brown the fritters in batches until golden brown on all sides. (Don't overcrowd the frying pan as this lowers the oil temperature of the cooking oil.) Transfer the ready patties to a plate covered with paper towel and allow to cool.

Present with lemon wedges.

Spinach Croquettes

These delightful cheesy spinach patties are a genuine treat. The crispy exterior gives way to a smooth filling. The leafy spinach adds a bright, somewhat earthy note, while the cheese provides a rich, umami creaminess. It's possible to replace the cheese with steamed, crushed potato if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 eggs
• Cooking oil for frying (or sunflower oil)
• Lemon slices, to accompany

If using leafy greens, rinse it carefully, discarding any hard stems, and coarsely chop it into big pieces. Transfer in a deep pan with a small amount liquid over a medium heat. Once cooked, drain in a strainer for about 15 mins, then squeeze out any extra water and reserve.

When working with defrosted spinach, carefully remove unwanted moisture.

Heat the olive oil in a frying pan over a medium flame and cook the chopped onion and minced garlic until translucent, about four minutes. Turn off the flame.

Combine the cooked spinach, sauteed onion and garlic, kefalotyri, creamy cheese, spice, paprika, breadcrumbs and eggs in a large bowl and flavor with seasoning. Stir well until combined. If the preparation appears too wet, add some extra crumbs.

With your fingers, shape the mixture into oval shapes a bit bigger than a nut but more compact than an large egg, and place them on a tray lined with wax paper. Cover and chill for at least 1 hour.

In a big skillet over moderate heat, heat olive oil to a level of about 1 centimeter. Brown the fritters a few at a time for 2–3 minutes each side, turning so they are golden everywhere, then place on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these patties are not only flavorful but also a extremely nutritious appetizer or dish.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to serve

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 additional water to ensure the lentils immersed if required.

Add the cracked wheat and continue cooking until fully cooked. Strain the mixture completely and put aside in a container.

Preheat a portion of the