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Leek Croquettes

Small crispy croquettes, typically referred to as keftedes, are a beloved speciality in Sephardic cuisine. These wonderful leek croquettes offer a flavorful fusion of hearty minced beef with the delicate, sweetly mild essence of tender leeks, rendering them utterly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Wash the leeks carefully and trim off the root ends and most of the green tops. Cut into halves lengthways then into half-inch rounds. Transfer in a deep frying pan and submerge with cold water, then heat over a medium flame for about 20 mins or until softened.

Strain the leeks and put in a big bowl with the beef, eggs, crumbs, dill, flat-leaf parsley and spice and spice well with seasoning. Stir completely using your palms then mold a few spoonfuls into a ball, shaping a little. Place on a plate and continue for the rest of the mixture.

Heat oil in a frying pan to a depth of about 2cm over a medium flame. When the olive oil is sizzling, brown the patties in batches until golden on both sides. (Do not fill the skillet as this drops the temperature of the oil.) Transfer the finished croquettes to a plate topped with paper towel and allow to cool.

Serve with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese fritters are a true pleasure. The golden crust gives way to a smooth filling. The leafy spinach imparts a bright, slightly earthy taste, while the dairy offers a rich, umami smoothness. Feel free to swap the cheese with cooked, mashed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, thawed overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Oil for frying (or vegetable oil)
• Lemon wedges, to garnish

For fresh spinach, clean it thoroughly, removing any tough stems, and roughly chop it into big pieces. Transfer in a large saucepan with a small amount hot water over a medium flame. Once cooked, drain in a strainer for about 15 minutes, then press out any remaining moisture and reserve.

For previously frozen spinach, thoroughly press out excess liquid.

Preheat the cooking oil in a frying pan over a medium heat and saute the diced onion and garlic until translucent, about a few minutes. Turn off the flame.

Combine the wilted spinach, fried onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, paprika, dry crumbs and eggs in a large bowl and spice with salt and pepper. Stir completely until combined. If the mixture looks too wet, incorporate some more breading.

With your fingers, form the dough into oval shapes somewhat larger than a walnut shell but more compact than an large egg, and set them on a tray lined with baking paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over medium flame, heat oil to a amount of about half an inch. Fry the patties a few at a time for two to three minutes on both sides, rotating so they are golden everywhere, then put on paper towel.

Serve with lemon wedges.

Lentil Croquettes

Featuring a golden crust and tender interior, these fritters are not only flavorful but also a wonderfully wholesome bite or dish.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to taste
• Yogurt and lemon slices, to garnish

Place the lentils in a pan and fill with ample cold water. Simmer over a medium heat for about 20 minutes or until almost cooked, adding more water to ensure the pulses covered if necessary.

Mix in the burghul and proceed cooking until softened. Remove the water from the mixture completely and reserve in a mixing bowl.

Heat half of the