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Leek Croquettes

Bite-sized pan-fried croquettes, often called keftedes, stand as a beloved speciality in Sephardic Jewish cooking. These leek croquettes offer a tasty blend of hearty beef with the subtle, sweetly mild taste of tender leeks, rendering them truly addictive.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to serve

Wash the green leeks properly and remove the base and the bulk of the green tops. Slice into halves lengthways then into 1.5-centimeter pieces. Put in a deep frying pan and fill with water, then cook over a medium flame for about 20 minutes or until tender.

Remove the water from the softened leeks and put in a big bowl with the ground beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and spice and flavor well with pepper and salt. Combine thoroughly using your fingers then mold a several scoops into a croquette, pressing a slightly. Place on a plate and continue for the remaining of the preparation.

Heat olive oil in a skillet to a depth of about ¾ inch over a medium flame. When the olive oil is ready, fry the croquettes in small groups until crispy on both sides. (Do not fill the pan as this drops the heat of the cooking oil.) Take out the ready fritters to a plate covered with paper towel and permit to drain.

Present with lemon wedges.

Keftes de Espinacha

These amazing spinach and cheese patties are a genuine delight. The crispy crust reveals a creamy filling. The spinach brings a vibrant, moderately green taste, while the dairy offers a rich, flavorful creaminess. You can substitute the cheese with steamed, crushed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Oil for frying (or alternatively neutral oil)
• Lemon slices, to accompany

For fresh spinach, clean it well, removing any hard stems, and cut into it into sizable portions. Put in a large saucepan with a small amount hot water over a medium heat. Once softened, drain in a colander for about a quarter hour, then press out any excess liquid and set aside.

For thawed frozen spinach, completely press out unwanted moisture.

Warm the cooking oil in a skillet over a moderate heat and cook the diced onion and minced garlic until tender, about four minutes. Turn off the heat.

Place the cooked spinach, sauteed onion and garlic, kefalotyri, ricotta, nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and spice with pepper and salt. Mix well until blended. If the preparation seems too soft, add some extra crumbs.

With your fingers, mold the dough into oval croquettes slightly larger than a walnut shell but smaller than an egg, and place them on a tray lined with baking paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over medium heat, preheat cooking oil to a level of about 1 centimeter. Fry the fritters a handful for two to three minutes per side, flipping so they are golden brown all over, then put on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and tender interior, these croquettes are not only flavorful but also a highly wholesome bite or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and fresh lemon, to garnish

Put the dry lentils in a pan and cover with ample cold water. Simmer over a medium heat for about 20 mins or until nearly done, adding extra liquid to ensure the legumes covered if needed.

Add the cracked wheat and continue cooking until tender. Drain the mixture completely and set aside in a mixing bowl.

Preheat 50% of the