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Leek Croquettes

Petite pan-fried croquettes, commonly known as keftedes, are a cherished speciality in Sephardic Jewish cooking. These leek fritters offer a delicious blend of rich beef with the subtle, mildly sweet taste of fresh leeks, making them absolutely addictive.

Produces 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Clean the fresh leeks carefully and remove the root ends and the bulk of the green stalk. Cut in half lengthways then into 1.5-centimeter rounds. Put in a deep frying pan and cover with water, then simmer over a moderate heat for about 20 minutes or until softened.

Strain the softened leeks and transfer in a large mixing bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and spice well with salt and pepper. Mix well using your palms then form a couple of spoonfuls into a croquette, flattening a bit. Place on a tray and repeat for the rest of the mixture.

Heat oil in a skillet to a level of about 2cm over a moderate heat. When the oil is ready, brown the croquettes in batches until crispy on both sides. (Avoid overcrowding the skillet as this lowers the temperature of the cooking oil.) Take out the cooked fritters to a plate topped with absorbent paper and let to drain.

Offer with fresh lemon.

Spinach Patties

These spinach and cheese croquettes are a real delight. The crispy crust opens up to a creamy center. The leafy spinach brings a vibrant, slightly natural taste, while the dairy gives a deep, savory smoothness. It's possible to replace the cheese with boiled, pureed potato if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Olive oil for pan-frying (or use neutral oil)
• Fresh lemon, to accompany

If using raw spinach, wash it carefully, getting rid of any hard stems, and roughly chop it into sizable portions. Transfer in a big pot with a small amount liquid over a medium heat. Once wilted, remove in a colander for about a quarter hour, then press out any extra water and put aside.

When working with previously frozen spinach, completely remove extra water.

Warm the cooking oil in a frying pan over a medium flame and fry the chopped onion and garlic until tender, about 4 minutes. Take off the flame.

Put the cooked spinach, sauteed onion and garlic, grated cheese, ricotta, nutmeg, paprika, breading and beaten eggs in a big mixing bowl and flavor with seasoning. Mix thoroughly until blended. If the dough seems too loose, incorporate some additional crumbs.

By hand, form the mixture into oval shapes a bit bigger than a walnut but more compact than an chicken egg, and place them on a tray covered with wax paper. Wrap and cool for at least 60 minutes.

In a big skillet over medium heat, heat oil to a level of about half an inch. Cook the fritters a few at a time for two to three minutes each side, turning so they are golden everywhere, then place on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

Boasting a crunchy outside and moist center, these croquettes are not only flavorful but also a extremely nutritious bite or main course.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to preference
• Yogurt and lemon wedges, to serve

Add the brown lentils in a saucepan and submerge with enough fresh water. Cook over a moderate heat for about twenty minutes or until nearly done, adding additional water to keep the legumes immersed if necessary.

Stir in the cracked wheat and proceed cooking until tender. Drain the ingredients thoroughly and put aside in a mixing bowl.

Heat a portion of the