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Leek Croquettes

Bite-sized fried croquettes, commonly known as keftedes, are a cherished speciality in Sephardic Jewish cooking. These wonderful leek croquettes deliver a delicious combination of rich minced beef with the delicate, mildly sweet taste of leeks, rendering them truly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon wedges, to serve

Wash the green leeks carefully and trim off the base and the bulk of the green tops. Cut into halves longways then into 1.5-centimeter rounds. Place in a large skillet and cover with water, then simmer over a medium heat for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and put in a mixing bowl with the beef, eggs, matzo meal, dill, chopped parsley and paprika and flavor liberally with seasoning. Mix well using your fingers then shape a several scoops into a patty, shaping a bit. Place on a plate and proceed for the rest of the preparation.

Warm oil in a skillet to a level of about 2 centimeters over a moderate heat. When the olive oil is ready, cook the fritters in small batches until golden brown on both sides. (Do not fill the frying pan as this reduces the temperature of the oil.) Remove the cooked patties to a plate topped with paper towel and let to drain.

Offer with lemon wedges.

Spinach Patties

These spinach with cheese fritters are a genuine pleasure. The crispy crust opens up to a creamy filling. The spinach imparts a fresh, somewhat earthy taste, while the dairy provides a savory, savory creaminess. Feel free to swap the cheese with steamed, crushed spuds if you like.

Yields 16–18

• 1kg fresh spinach (or about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 large eggs
• Cooking oil for deep-frying (or use sunflower oil)
• Fresh lemon, to accompany

If using fresh spinach, wash it well, discarding any hard stems, and roughly chop it into large chunks. Place in a deep pan with a bit of hot water over a moderate heat. Once softened, drain in a sieve for about 15 mins, then press out any remaining moisture and reserve.

For defrosted spinach, completely squeeze out extra water.

Heat the olive oil in a skillet over a moderate heat and fry the onion and garlic until tender, about 4 minutes. Take off the stove.

Put the wilted spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, spice, paprika, breadcrumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Combine thoroughly until combined. If the preparation looks too loose, add some additional breadcrumbs.

Using your hands, form the preparation into elongated patties a bit bigger than a walnut shell but less bulky than an egg, and place them on a plate covered with parchment paper. Seal and cool for at least one hour.

In a large frying pan over medium flame, warm olive oil to a depth of about 1cm. Fry the croquettes a few at a time for 2–3 minutes per side, rotating so they are golden everywhere, then put on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

Boasting a crispy exterior and moist center, these croquettes are not only flavorful but also a wonderfully nutritious snack or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to serve

Place the dry lentils in a pot and submerge with ample water. Simmer over a medium flame for about twenty minutes or until almost cooked, including extra liquid to maintain the pulses immersed if necessary.

Mix in the cracked wheat and keep cooking until tender. Remove the water from the lentils and burghul well and put aside in a container.

Warm half of the