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Leek Croquettes

Small fried croquettes, commonly known as keftedes, are a cherished speciality in Sephardic Jewish cuisine. These particular leek fritters deliver a tasty fusion of rich ground beef with the gentle, mildly sweet taste of fresh leeks, making them absolutely addictive.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon wedges, to garnish

Clean the leeks well and trim off the base and most of the green stalk. Slice in half longways then into 1.5-centimeter rounds. Place in a large skillet and cover with water, then cook over a medium heat for about 20 minutes or until cooked through.

Drain the leeks and transfer in a mixing bowl with the beef, eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and season generously with salt and pepper. Stir well using your hands then form a several tablespoonfuls into a patty, shaping a slightly. Put on a tray and proceed for the balance of the preparation.

Heat cooking oil in a frying pan to a depth of about 2cm over a medium heat. When the heated oil is sizzling, brown the fritters in batches until golden brown on both sides. (Do not fill the pan as this reduces the oil temperature of the cooking oil.) Transfer the ready fritters to a tray covered with absorbent paper and permit to drain.

Present with lemon wedges.

Spinach Patties

These delightful spinach and cheese croquettes are a real treat. The crispy crust opens up to a smooth center. The leafy spinach adds a vibrant, moderately natural taste, while the cheese offers a deep, savory richness. You can substitute the dairy cheese with boiled, mashed spuds if you wish.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to serve

For leafy greens, rinse it well, getting rid of any tough stems, and roughly chop it into big pieces. Place in a deep pan with a small amount water over a medium flame. Once wilted, remove in a colander for about 15 minutes, then remove any extra water and put aside.

If using thawed frozen spinach, carefully remove extra water.

Heat the cooking oil in a frying pan over a medium heat and cook the diced onion and garlic until softened, about four minutes. Remove from the stove.

Combine the prepared spinach, fried onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and season with pepper and salt. Combine thoroughly until incorporated. If the dough looks too wet, add some extra breading.

Using your hands, shape the preparation into oval shapes somewhat larger than a nut but less bulky than an large egg, and set them on a baking sheet topped with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, preheat cooking oil to a level of about 1 centimeter. Cook the fritters a few at a time for 2–3 minutes each side, flipping so they are golden completely, then place on absorbent paper.

Offer with fresh lemon.

Lentil Croquettes

Featuring a crunchy outside and soft inside, these fritters are not only tasty but also a extremely nutritious bite or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to accompany

Add the dry lentils in a saucepan and cover with enough fresh water. Cook over a medium flame for about 20 minutes or until partially softened, adding extra liquid to maintain the legumes submerged if needed.

Add the bulgur wheat and continue cooking until tender. Strain the mixture thoroughly and set aside in a mixing bowl.

Preheat 50% of the