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Leek Croquettes

Petite pan-fried croquettes, often referred to as keftedes, represent a treasured signature dish in Sephardic Jewish culinary traditions. These leek patties present a tasty blend of hearty beef with the delicate, sweetly mild essence of tender leeks, rendering them truly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to serve

Thoroughly wash the leeks properly and remove the base and the bulk of the green tops. Slice lengthwise longways then into 1.5cm pieces. Transfer in a deep pan and fill with fresh water, then simmer over a moderate heat for about twenty minutes or until tender.

Drain the leeks and place in a large mixing bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and spice and season generously with salt and pepper. Combine thoroughly using your palms then mold a several spoonfuls into a croquette, pressing a slightly. Place on a platter and repeat for the balance of the preparation.

Warm oil in a pan to a amount of about ¾ inch over a moderate heat. When the oil is sizzling, fry the croquettes in small groups until golden brown on each side. (Do not fill the pan as this drops the heat of the oil.) Take out the cooked patties to a dish covered with paper towel and allow to drain.

Serve with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a true pleasure. The crispy exterior opens up to a creamy filling. The leafy spinach imparts a bright, somewhat earthy taste, while the dairy offers a savory, flavorful richness. Feel free to swap the cheese with steamed, crushed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), plus extra if required
• 3 eggs
• Oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to accompany

For raw spinach, clean it carefully, getting rid of any stalks, and cut into it into big pieces. Transfer in a large saucepan with a little water over a moderate heat. Once wilted, drain in a strainer for about a quarter hour, then remove any remaining moisture and reserve.

If using thawed frozen spinach, thoroughly remove unwanted moisture.

Heat the olive oil in a frying pan over a medium flame and fry the chopped onion and garlic until tender, about four minutes. Remove from the heat.

Place the wilted spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, spice, paprika, dry crumbs and eggs in a big mixing bowl and spice with salt and pepper. Stir completely until blended. If the mixture looks too soft, add some extra crumbs.

By hand, shape the preparation into oval croquettes a bit bigger than a walnut shell but less bulky than an egg, and put them on a plate lined with parchment paper. Cover and cool for at least 60 minutes.

In a big skillet over medium flame, warm cooking oil to a level of about half an inch. Fry the patties a few at a time for 2–3 minutes on both sides, turning so they are golden brown everywhere, then place on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

With their golden crust and tender interior, these croquettes are not only tasty but also a extremely wholesome bite or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to serve

Add the dry lentils in a pot and submerge with ample water. Simmer over a medium flame for about 20 minutes or until partially softened, including more water to ensure the lentils submerged if needed.

Add the bulgur wheat and proceed cooking until fully cooked. Strain the mixture thoroughly and set aside in a bowl.

Heat 50% of the