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Leek Croquettes

Petite fried fritters, often referred to as keftedes, represent a treasured signature dish in Sephardic Jewish culinary traditions. These leek patties present a flavorful blend of hearty minced beef with the delicate, mildly sweet essence of leeks, and they are absolutely addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Wash the fresh leeks well and remove the root ends and the bulk of the green stalk. Cut in half longways then into 1.5-centimeter rounds. Put in a deep pan and fill with cold water, then cook over a medium flame for about twenty minutes or until softened.

Drain the softened leeks and transfer in a mixing bowl with the beef, eggs, matzo meal, fresh dill, chopped parsley and paprika and season generously with pepper and salt. Mix completely using your hands then mold a couple of scoops into a croquette, flattening a bit. Put on a platter and continue for the remaining of the ingredients.

Heat cooking oil in a skillet to a amount of about ¾ inch over a medium heat. When the olive oil is hot, cook the fritters in batches until golden brown on all sides. (Avoid overcrowding the skillet as this reduces the temperature of the oil.) Remove the ready fritters to a dish topped with paper towel and let to cool.

Present with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a genuine delight. The crispy exterior reveals a creamy center. The spinach adds a bright, somewhat natural flavor, while the cheese gives a rich, flavorful creaminess. You can substitute the dairy cheese with steamed, crushed potato if you prefer.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon slices, to serve

For fresh spinach, clean it well, removing any stalks, and cut into it into big pieces. Transfer in a large saucepan with a little hot water over a medium heat. Once cooked, drain in a sieve for about 15 minutes, then remove any remaining moisture and put aside.

For thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Preheat the olive oil in a skillet over a medium flame and saute the diced onion and garlic cloves until translucent, about four minutes. Take off the flame.

Combine the prepared spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, nutmeg, paprika, breading and beaten eggs in a big mixing bowl and flavor with seasoning. Stir thoroughly until incorporated. If the dough looks too loose, incorporate some more crumbs.

By hand, shape 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 parchment paper. Wrap and chill for at least 1 hour.

In a large frying pan over medium flame, heat oil to a amount of about half an inch. Fry the patties a few at a time for 2–3 minutes per side, turning so they are golden brown everywhere, then place on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these croquettes are not only flavorful but also a highly healthy appetizer or main course.

Yields 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to serve

Place the dry lentils in a pan and cover with ample fresh water. Boil over a medium heat for about 20 mins or until nearly done, including additional water to ensure the legumes submerged if needed.

Mix in the burghul and continue cooking until tender. Remove the water from the mixture well and reserve in a container.

Warm a portion of the