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Leek Croquettes

Bite-sized pan-fried patties, often referred to as keftedes, are a beloved speciality in Sephardic Jewish culinary traditions. These wonderful leek croquettes deliver a tasty blend of rich beef with the delicate, sweetly mild essence of tender leeks, rendering them truly addictive.

Yields 12

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

Wash the green leeks well and cut away the base and the majority of the green stalk. Chop into halves longways then into 1.5cm pieces. Transfer in a large skillet and fill with fresh water, then heat over a moderate heat for about 20 minutes or until tender.

Strain the softened leeks and place in a large mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, chopped parsley and paprika and flavor well with pepper and salt. Combine thoroughly using your palms then form a couple of spoonfuls into a ball, shaping a slightly. Put on a tray and proceed for the balance of the mixture.

Preheat cooking oil in a pan to a depth of about 2 centimeters over a moderate heat. When the heated oil is ready, fry the croquettes in small batches until crispy on each side. (Avoid overcrowding the frying pan as this reduces the temperature of the cooking oil.) Transfer the finished patties to a tray topped with absorbent paper and let to rest.

Present with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach fritters are a genuine delight. The crunchy crust gives way to a smooth interior. The fresh spinach imparts a vibrant, slightly earthy note, while the dairy provides a savory, flavorful creaminess. Feel free to swap the cheese with boiled, crushed potatoes if you like.

Yields 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Oil for pan-frying (or neutral oil)
• Fresh lemon, to garnish

If using leafy greens, rinse it well, discarding any stalks, and roughly chop it into sizable portions. Put in a large saucepan with a small amount liquid over a moderate heat. Once softened, drain in a colander for about a quarter hour, then remove any extra water and put aside.

If using thawed frozen spinach, carefully squeeze out unwanted moisture.

Heat the oil in a frying pan over a medium flame and saute the chopped onion and garlic until translucent, about four minutes. Take off the heat.

Place the cooked spinach, fried onion and garlic, hard cheese, creamy cheese, spice, red spice, breading and eggs in a container and spice with seasoning. Mix well until combined. If the preparation seems too wet, incorporate some more breadcrumbs.

With your fingers, mold the mixture into oval croquettes a bit bigger than a walnut shell but less bulky than an large egg, and place them on a tray topped with wax paper. Seal and cool for at least 60 minutes.

In a big skillet over medium heat, warm cooking oil to a level of about half an inch. Cook the patties a small batch for two to three minutes per side, rotating so they are golden completely, then transfer on absorbent paper.

Present with fresh lemon.

Lentil Patties

Featuring a crispy exterior and tender interior, these croquettes are not only tasty but also a extremely wholesome appetizer or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to serve

Put the lentils in a pot and cover with enough cold water. Simmer over a medium heat for about 20 mins or until partially softened, pouring additional water to maintain the legumes immersed if necessary.

Stir in the bulgur wheat and keep cooking until fully cooked. Drain the mixture well and set aside in a container.

Preheat 50% of the