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Leek Croquettes

Small pan-fried fritters, often called keftedes, stand as a treasured delicacy in Sephardic Jewish culinary traditions. These leek fritters deliver a flavorful fusion of hearty beef with the delicate, sweetly mild essence of fresh leeks, rendering them absolutely crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon wedges, to accompany

Wash the green leeks properly and cut away the base and the bulk of the green stalk. Slice lengthwise along the length then into 1.5cm pieces. Put in a deep frying pan and fill with cold water, then heat over a medium heat for about 20 minutes or until softened.

Remove the water from the cooked leeks and place in a mixing bowl with the ground beef, eggs, crumbs, chopped dill, parsley and spice and spice liberally with seasoning. Combine well using your palms then form a couple of tablespoonfuls into a patty, shaping a little. Place on a platter and continue for the rest of the ingredients.

Warm oil in a skillet to a level of about ¾ inch over a medium heat. When the heated oil is hot, cook the fritters in small groups until golden on all sides. (Don't overcrowd the frying pan as this drops the heat of the oil.) Remove the cooked fritters to a tray lined with kitchen paper and allow to drain.

Present with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach patties are a genuine delight. The crunchy exterior gives way to a soft center. The leafy spinach brings a fresh, slightly green taste, while the grated cheese offers a savory, savory smoothness. It's possible to replace the dairy cheese with steamed, pureed spuds if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, softened in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if required
• 3 eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

When using leafy greens, clean it well, getting rid of any tough stems, and roughly chop it into big pieces. Transfer in a deep pan with a little liquid over a medium flame. Once wilted, remove in a sieve for about a quarter hour, then squeeze out any remaining moisture and set aside.

When working with defrosted spinach, carefully remove extra water.

Heat the olive oil in a frying pan over a moderate heat and saute the diced onion and garlic cloves until tender, about a few minutes. Turn off the heat.

Combine the cooked spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, red spice, breading and beaten eggs in a big mixing bowl and flavor with seasoning. Combine completely until incorporated. If the dough seems too loose, incorporate some additional breading.

By hand, form the preparation into oval shapes somewhat larger than a walnut shell but smaller than an egg, and set them on a tray topped with parchment paper. Cover and cool for at least 60 minutes.

In a large frying pan over medium heat, heat oil to a level of about 1 centimeter. Brown the patties a small batch for 2–3 minutes each side, turning so they are golden everywhere, then put on kitchen roll.

Serve with fresh lemon.

Kroketes Fakes

With their crunchy outside and moist center, these croquettes are not only flavorful but also a extremely wholesome appetizer or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to serve

Place the dry lentils in a pot and submerge with plenty of cold water. Simmer over a medium flame for about 20 minutes or until almost cooked, pouring more water to ensure the lentils submerged if needed.

Stir in the bulgur wheat and proceed cooking until softened. Drain the lentils and burghul well and reserve in a bowl.

Preheat a portion of the