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Leek Croquettes

Small fried fritters, typically known as keftedes, represent a beloved speciality in Sephardic Jewish culinary traditions. These particular leek croquettes deliver a delicious combination of rich minced beef with the subtle, mildly sweet taste of fresh leeks, rendering them utterly addictive.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon slices, to garnish

Clean the fresh leeks well and trim off the base and the bulk of the dark green parts. Cut lengthwise longways then into 1.5cm rounds. Put in a deep pan and submerge with water, then cook over a medium heat for about 20 minutes or until tender.

Strain the leeks and place in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, dill, chopped parsley and spice and flavor liberally with salt and pepper. Mix well using your palms then mold a few tablespoonfuls into a patty, flattening a little. Put on a plate and proceed for the balance of the preparation.

Preheat olive oil in a pan to a amount of about 2 centimeters over a moderate heat. When the heated oil is ready, brown the croquettes in small groups until golden on both sides. (Avoid overcrowding the frying pan as this reduces the heat of the oil.) Transfer the finished fritters to a plate topped with kitchen paper and allow to drain.

Present with fresh lemon.

Spinach Patties

These amazing spinach with cheese fritters are a true pleasure. The golden crust opens up to a soft filling. The fresh spinach imparts a fresh, somewhat green taste, while the dairy provides a savory, savory richness. It's possible to replace the dairy cheese with boiled, pureed potato if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or vegetable oil)
• Lemon slices, to garnish

For leafy greens, rinse it thoroughly, removing any stalks, and roughly chop it into large chunks. Put in a large saucepan with a small amount hot water over a medium heat. Once wilted, remove in a sieve for about 15 minutes, then press out any extra water and reserve.

For previously frozen spinach, carefully squeeze out unwanted moisture.

Heat the cooking oil in a pan over a moderate heat and cook the chopped onion and garlic cloves until softened, about a few minutes. Remove from the flame.

Combine the prepared spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and flavor with pepper and salt. Mix well until blended. If the dough appears too wet, add some additional crumbs.

Using your hands, shape the mixture into oval croquettes somewhat larger than a walnut shell but smaller than an large egg, and place them on a plate lined with baking paper. Seal and refrigerate for at least one hour.

In a wide pan over medium flame, preheat oil to a level of about 1 centimeter. Fry the fritters a few at a time for 2–3 minutes per side, flipping so they are crispy everywhere, then transfer on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

With their crispy exterior and moist center, these fritters are not only delicious but also a extremely nutritious appetizer or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to accompany

Add the brown lentils in a pot and fill with ample fresh water. Boil over a medium flame for about twenty minutes or until nearly done, including more water to ensure the legumes submerged if needed.

Add the burghul and continue cooking until fully cooked. Strain the lentils and burghul well and reserve in a container.

Heat 50% of the