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Leek Croquettes

Small fried croquettes, typically called keftedes, are a beloved speciality in Sephardic Jewish cuisine. These particular leek patties offer a flavorful blend of hearty beef with the delicate, slightly sweet flavour of fresh leeks, and they are truly addictive.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Wash the green leeks carefully and trim off the base and the majority of the green stalk. Chop in half lengthways then into 1.5cm slices. Place in a large skillet and cover with fresh water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Strain the leeks and transfer in a large mixing bowl with the minced beef, eggs, crumbs, chopped dill, parsley and paprika and flavor well with pepper and salt. Combine well using your fingers then form a couple of tablespoonfuls into a patty, shaping a bit. Place on a plate and repeat for the balance of the preparation.

Warm olive oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the heated oil is sizzling, fry the patties in batches until crispy on all sides. (Don't overcrowd the skillet as this reduces the heat of the oil.) Remove the ready fritters to a dish topped with kitchen paper and permit to rest.

Serve with lemon wedges.

Spinach Croquettes

These cheesy spinach patties are a true treat. The crunchy crust reveals a creamy interior. The leafy spinach imparts a fresh, moderately earthy flavor, while the grated cheese provides a rich, flavorful richness. It's possible to replace the cheesy element with steamed, crushed spuds if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Olive oil for pan-frying (or neutral oil)
• Lemon wedges, to garnish

When using leafy greens, clean it carefully, removing any stalks, and roughly chop it into large chunks. Place in a big pot with a bit of hot water over a moderate heat. Once softened, strain in a strainer for about 15 minutes, then press out any remaining moisture and set aside.

For defrosted spinach, thoroughly remove extra water.

Warm the cooking oil in a frying pan over a medium heat and fry the onion and minced garlic until tender, about a few minutes. Remove from the flame.

Put the cooked spinach, sauteed onion and softened garlic, grated cheese, soft cheese, grated nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and flavor with salt and pepper. Mix completely until combined. If the dough appears too soft, incorporate some extra breading.

Using your hands, shape the dough into oval croquettes slightly larger than a walnut shell but less bulky than an chicken egg, and put them on a baking sheet lined with wax paper. Cover and cool for at least 1 hour.

In a wide pan over medium heat, heat olive oil to a level of about half an inch. Cook the patties a small batch for a couple of minutes each side, turning so they are crispy everywhere, then put on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these croquettes are not only flavorful but also a wonderfully wholesome bite or main course.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Yogurt and fresh lemon, to serve

Add the brown lentils in a pot and cover with ample fresh water. Cook over a medium flame for about 20 mins or until nearly done, pouring extra liquid to ensure the pulses covered if required.

Stir in the burghul and proceed cooking until fully cooked. Drain the mixture thoroughly and put aside in a container.

Warm 50% of the