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Leek Croquettes

Small crispy croquettes, often referred to as keftedes, are a beloved speciality in Sephardic Jewish culinary traditions. These particular leek croquettes deliver a tasty blend of rich minced beef with the gentle, sweetly mild flavour of leeks, making them utterly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to garnish

Wash the green leeks properly and remove the root ends and the majority of the green stalk. Cut in half lengthways then into 1.5cm slices. Transfer in a large skillet and fill with fresh water, then simmer over a medium heat for about 20 mins or until tender.

Remove the water from the leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, parsley and sweet paprika and spice liberally with salt and pepper. Combine completely using your fingers then shape a several tablespoonfuls into a patty, flattening a bit. Set on a platter and repeat for the remaining of the ingredients.

Preheat olive oil in a pan to a depth of about 2 centimeters over a medium heat. When the heated oil is hot, brown the patties in small groups until golden brown on all sides. (Do not fill the frying pan as this lowers the heat of the oil.) Transfer the ready croquettes to a plate covered with absorbent paper and permit to rest.

Serve with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese fritters are a genuine delight. The golden exterior opens up to a smooth filling. The leafy spinach adds a vibrant, slightly earthy flavor, while the grated cheese offers a deep, flavorful richness. It's possible to replace the dairy cheese with cooked, mashed spuds if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Olive oil for frying (or sunflower oil)
• Fresh lemon, to garnish

If using raw spinach, clean it carefully, discarding any hard stems, and roughly chop it into large chunks. Transfer in a deep pan with a little water over a medium heat. Once wilted, drain in a sieve for about a quarter hour, then squeeze out any excess liquid and set aside.

If using thawed frozen spinach, thoroughly press out unwanted moisture.

Warm the cooking oil in a pan over a medium flame and cook the chopped onion and garlic until softened, about 4 minutes. Take off the stove.

Place the cooked spinach, sauteed onion and garlic, hard cheese, soft cheese, nutmeg, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and flavor with seasoning. Mix thoroughly until blended. If the mixture seems too soft, incorporate some more crumbs.

Using your hands, shape the dough into oval shapes a bit bigger than a nut but smaller than an egg, and place them on a tray lined with baking paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium heat, heat cooking oil to a depth of about half an inch. Fry the patties a handful for two to three minutes per side, turning so they are crispy all over, then place on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

Boasting a crunchy outside and soft inside, these patties are not only delicious but also a highly healthy snack or meal.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to accompany

Add the lentils in a pan and submerge with plenty of water. Cook over a medium flame for about 20 minutes or until partially softened, adding more water to ensure the pulses immersed if required.

Mix in the cracked wheat and continue cooking until fully cooked. Strain the ingredients thoroughly and set aside in a bowl.

Heat a portion of the