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Leek Croquettes

Bite-sized pan-fried patties, often referred to as keftedes, are a cherished delicacy in Sephardic cuisine. These leek patties offer a tasty fusion of hearty beef with the gentle, sweetly mild taste of tender leeks, making them truly crave-worthy.

Produces 12

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

Wash the green leeks properly and cut away the root ends and most of the green stalk. Cut into halves along the length then into half-inch pieces. Put in a deep frying pan and fill with water, then simmer over a medium flame for about 20 minutes or until cooked through.

Remove the water from the leeks and place in a large mixing bowl with the beef, eggs, breadcrumbs, chopped dill, chopped parsley and paprika and flavor liberally with seasoning. Stir well using your palms then form a couple of tablespoonfuls into a croquette, flattening a slightly. Place on a platter and continue for the remaining of the mixture.

Heat cooking oil in a skillet to a depth of about 2 centimeters over a medium flame. When the olive oil is ready, fry the patties in small groups until golden brown on each side. (Don't overcrowd the pan as this reduces the temperature of the oil.) Take out the ready croquettes to a dish covered with paper towel and allow to rest.

Serve with lemon wedges.

Spinach Croquettes

These delightful cheesy spinach patties are a genuine delight. The crispy outside gives way to a smooth center. The leafy spinach brings a bright, slightly earthy taste, while the grated cheese gives a rich, umami richness. You can substitute the cheesy element with boiled, crushed potato if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Cooking oil for frying (or alternatively vegetable oil)
• Lemon wedges, to serve

If using fresh spinach, rinse it well, removing any tough stems, and cut into it into large chunks. Put in a big pot with a bit of liquid over a moderate heat. Once cooked, strain in a colander for about 15 minutes, then press out any remaining moisture and put aside.

When working with thawed frozen spinach, carefully remove unwanted moisture.

Warm the olive oil in a skillet over a medium heat and saute the chopped onion and garlic until translucent, about 4 minutes. Take off the stove.

Place the prepared spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, red spice, breading and eggs in a container and flavor with salt and pepper. Combine well until incorporated. If the preparation looks too loose, incorporate some additional crumbs.

By hand, mold the dough into oval croquettes somewhat larger than a nut but less bulky than an chicken egg, and set them on a plate covered with parchment paper. Cover and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, warm cooking oil to a level of about 1cm. Brown the patties a few at a time for 2–3 minutes per side, rotating so they are crispy everywhere, then put on paper towel.

Present with lemon wedges.

Lentil Croquettes

Boasting a crispy exterior and moist center, these fritters are not only delicious but also a highly nutritious bite or meal.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to taste
• Yogurt and fresh lemon, to serve

Place the brown lentils in a pot and fill with enough water. Cook over a medium flame for about 20 mins or until nearly done, pouring extra liquid to maintain the legumes covered if needed.

Stir in the cracked wheat and keep cooking until softened. Strain the ingredients well and reserve in a bowl.

Warm a portion of the