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Leek Croquettes

Bite-sized fried fritters, often called keftedes, represent a treasured delicacy in Sephardic culinary traditions. These particular leek fritters offer a flavorful combination of hearty beef with the subtle, mildly sweet essence of fresh leeks, rendering them utterly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Lemon wedges, to garnish

Clean the green leeks well and remove the roots and the bulk of the dark green parts. Cut lengthwise longways then into 1.5cm rounds. Place in a large skillet and submerge with water, then cook over a moderate heat for about twenty minutes or until softened.

Drain the leeks and put in a large mixing bowl with the beef, eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and flavor generously with pepper and salt. Mix completely using your palms then form a few tablespoonfuls into a ball, pressing a little. Place on a plate and proceed for the balance of the mixture.

Heat olive oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the oil is hot, fry the fritters in small groups until crispy on each side. (Avoid overcrowding the pan as this reduces the oil temperature of the oil.) Take out the cooked patties to a tray covered with paper towel and let to rest.

Offer with lemon wedges.

Spinach Croquettes

These delightful spinach with cheese patties are a genuine delight. The crunchy outside opens up to a smooth interior. The leafy spinach adds a fresh, slightly natural note, while the grated cheese gives a deep, umami richness. You can substitute the cheesy element with boiled, crushed potato if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Cooking oil for frying (or sunflower oil)
• Lemon slices, to accompany

For fresh spinach, wash it thoroughly, discarding any hard stems, and coarsely chop it into big pieces. Transfer in a big pot with a little water over a medium heat. Once cooked, remove in a sieve for about 15 minutes, then press out any excess liquid and set aside.

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

Heat the oil in a pan over a medium heat and cook the diced onion and garlic cloves until softened, about four minutes. Turn off the stove.

Place the cooked spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breading and eggs in a container and flavor with pepper and salt. Mix completely until combined. If the mixture appears too wet, incorporate some more crumbs.

With your fingers, shape the preparation into elongated patties somewhat larger than a nut but more compact than an chicken egg, and set them on a baking sheet lined with wax paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over medium flame, heat olive oil to a depth of about 1 centimeter. Brown the patties a handful for a couple of minutes per side, turning so they are golden completely, then put on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

Featuring a golden crust and moist center, these patties are not only delicious but also a highly nutritious bite or dish.

Produces 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to garnish

Put the lentils in a pot and fill with enough cold water. Boil over a medium flame for about 20 mins or until nearly done, including more water to keep the pulses immersed if necessary.

Stir in the burghul and proceed cooking until softened. Strain the mixture thoroughly and put aside in a container.

Heat half of the