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Leek Croquettes

Petite crispy fritters, commonly referred to as keftedes, stand as a beloved speciality in Sephardic Jewish cuisine. These leek croquettes deliver a flavorful fusion of savory minced beef with the delicate, sweetly mild taste of fresh leeks, making them truly addictive.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to serve

Clean the fresh leeks properly and cut away the root ends and the majority of the dark green parts. Cut in half along the length then into 1.5-centimeter rounds. Transfer in a large skillet and cover with cold water, then heat over a moderate heat for about 20 minutes or until softened.

Strain the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, chopped parsley and spice and season liberally with seasoning. Combine completely using your palms then shape a couple of tablespoonfuls into a croquette, flattening a bit. Place on a tray and proceed for the remaining of the preparation.

Warm cooking oil in a pan to a depth of about 2 centimeters over a medium flame. When the oil is sizzling, cook the fritters in small batches until crispy on both sides. (Avoid overcrowding the frying pan as this drops the oil temperature of the oil.) Transfer the cooked patties to a tray topped with paper towel and allow to drain.

Offer with lemon slices.

Spinach Patties

These amazing spinach with cheese fritters are a real pleasure. The crispy crust reveals a creamy center. The fresh spinach adds a bright, moderately earthy flavor, while the dairy offers a savory, umami smoothness. You can substitute the dairy cheese with cooked, pureed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Oil for deep-frying (or use neutral oil)
• Lemon slices, to accompany

If using fresh spinach, rinse it well, removing any tough stems, and roughly chop it into large chunks. Transfer in a deep pan with a bit of liquid over a medium flame. Once wilted, strain in a colander for about a quarter hour, then press out any extra water and set aside.

If using previously frozen spinach, carefully remove unwanted moisture.

Warm the cooking oil in a pan over a medium heat and saute the diced onion and garlic cloves until tender, about 4 minutes. Turn off the heat.

Place the wilted spinach, fried onion and softened garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and season with pepper and salt. Stir thoroughly until combined. If the preparation appears too soft, mix in some more breadcrumbs.

By hand, mold the dough into oval shapes a bit bigger than a walnut shell but smaller than an large egg, and put them on a tray covered with parchment paper. Cover and refrigerate for at least 60 minutes.

In a wide pan over medium flame, warm cooking oil to a amount of about 1 centimeter. Cook the fritters a small batch for a couple of minutes each side, turning so they are crispy everywhere, then transfer on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

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

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to garnish

Add the lentils in a pan and cover with enough cold water. Cook over a medium flame for about 20 mins or until almost cooked, including additional water to ensure the pulses submerged if necessary.

Add the bulgur wheat and continue cooking until tender. Remove the water from the lentils and burghul completely and put aside in a container.

Warm 50% of the