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Leek Croquettes

Small pan-fried fritters, commonly called keftedes, stand as a cherished speciality in Sephardic cooking. These leek croquettes deliver a delicious combination of savory beef with the gentle, sweetly mild flavour of tender leeks, rendering them absolutely crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to serve

Thoroughly wash the green leeks well and cut away the roots and the bulk of the green tops. Chop lengthwise lengthways then into half-inch rounds. Put in a deep frying pan and fill with cold water, then heat over a moderate heat for about 20 mins or until softened.

Strain the softened leeks and transfer in a big bowl with the ground beef, beaten eggs, matzo meal, dill, parsley and spice and spice well with seasoning. Stir well using your fingers then shape a few scoops into a ball, shaping a little. Put on a platter and repeat for the remaining of the preparation.

Warm cooking oil in a frying pan to a depth of about ¾ inch over a medium heat. When the heated oil is ready, cook the fritters in batches until golden on each side. (Don't overcrowd the pan as this lowers the oil temperature of the cooking oil.) Transfer the cooked croquettes to a tray lined with absorbent paper and let to rest.

Serve with lemon wedges.

Spinach Croquettes

These amazing cheesy spinach patties are a genuine delight. The crunchy crust opens up to a creamy filling. The spinach imparts a vibrant, slightly earthy flavor, while the grated cheese offers a savory, flavorful richness. Feel free to swap the cheesy element with cooked, pureed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Olive oil for pan-frying (or use neutral oil)
• Lemon slices, to accompany

For leafy greens, clean it carefully, discarding any tough stems, and roughly chop it into big pieces. Transfer in a large saucepan with a little liquid over a moderate heat. Once softened, strain in a strainer for about 15 mins, then squeeze out any excess liquid and set aside.

For thawed frozen spinach, thoroughly remove extra water.

Preheat the cooking oil in a skillet over a medium flame and fry the diced onion and minced garlic until translucent, about four minutes. Turn off the stove.

Place the wilted spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, paprika, dry crumbs and beaten eggs in a large bowl and season with salt and pepper. Stir completely until combined. If the mixture seems too loose, add some extra breadcrumbs.

Using your hands, shape the preparation into oval shapes a bit bigger than a nut but more compact than an chicken egg, and set them on a tray lined with wax paper. Seal and cool for at least 60 minutes.

In a big skillet over medium heat, warm cooking oil to a amount of about 1cm. Cook the patties a few at a time for 2–3 minutes on both sides, flipping so they are golden brown completely, then place on paper towel.

Serve with lemon slices.

Kroketes Fakes

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

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to accompany

Place the brown lentils in a pot and submerge with ample cold water. Simmer over a moderate heat for about 20 minutes or until partially softened, pouring extra liquid to maintain the legumes submerged if needed.

Stir in the bulgur wheat and keep cooking until tender. Remove the water from the ingredients thoroughly and put aside in a container.

Preheat half of the