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Leek Croquettes

Bite-sized fried croquettes, typically known as keftedes, stand as a beloved signature dish in Sephardic Jewish cuisine. These leek fritters present a flavorful fusion of savory minced beef with the delicate, slightly sweet taste of tender leeks, rendering them truly irresistible.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Clean the green leeks properly and trim off the root ends and the majority of the dark green parts. Slice lengthwise longways then into 1.5cm pieces. Transfer in a large skillet and submerge with cold water, then simmer over a moderate heat for about 20 minutes or until softened.

Drain the cooked leeks and put in a mixing bowl with the ground beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and spice liberally with salt and pepper. Combine thoroughly using your hands then shape a few tablespoonfuls into a ball, shaping a slightly. Set on a tray and proceed for the rest of the preparation.

Heat olive oil in a pan to a amount of about 2 centimeters over a medium heat. When the heated oil is hot, cook the fritters in batches until golden brown on all sides. (Do not fill the skillet as this reduces the temperature of the oil.) Remove the cooked croquettes to a tray topped with kitchen paper and allow to drain.

Present with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach croquettes are a genuine pleasure. The crispy exterior opens up to a creamy center. The spinach brings a fresh, somewhat earthy taste, while the dairy offers a savory, flavorful creaminess. You can substitute the cheese with boiled, crushed spuds if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 eggs
• Olive oil for frying (or alternatively sunflower oil)
• Fresh lemon, to serve

For raw spinach, wash it well, removing any hard stems, and coarsely chop it into sizable portions. Transfer in a large saucepan with a little liquid over a moderate heat. Once softened, remove in a sieve for about a quarter hour, then squeeze out any excess liquid and set aside.

When working with previously frozen spinach, carefully press out extra water.

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

Combine the cooked spinach, fried onion and softened garlic, grated cheese, creamy cheese, nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and flavor with seasoning. Mix thoroughly until blended. If the preparation seems too soft, add some more crumbs.

By hand, form the dough into oval croquettes slightly larger than a nut but less bulky than an chicken egg, and place them on a tray lined with baking paper. Wrap and refrigerate for at least one hour.

In a large frying pan over moderate heat, preheat cooking oil to a depth of about half an inch. Fry the croquettes a few at a time for a couple of minutes per side, flipping so they are crispy everywhere, then place on paper towel.

Offer with lemon slices.

Lentil Croquettes

With their crunchy outside and soft inside, these patties are not only delicious but also a extremely wholesome snack or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to serve

Add the lentils in a pot and fill with enough cold water. Boil over a medium heat for about 20 mins or until almost cooked, pouring extra liquid to keep the pulses immersed if necessary.

Add the bulgur wheat and proceed cooking until fully cooked. Drain the lentils and burghul completely and reserve in a bowl.

Heat 50% of the