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Leek Croquettes

Petite fried croquettes, commonly known as keftedes, stand as a cherished delicacy in Sephardic Jewish cuisine. These wonderful leek croquettes present a flavorful fusion of rich minced beef with the subtle, slightly sweet flavour of fresh leeks, making them truly addictive.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks well and trim off the base and the majority of the green stalk. Chop in half along the length then into 1.5cm rounds. Put in a large skillet and cover with cold water, then simmer over a medium flame for about twenty minutes or until cooked through.

Strain the cooked leeks and place in a large mixing bowl with the beef, eggs, matzo meal, fresh dill, flat-leaf parsley and spice and spice well with seasoning. Combine thoroughly using your hands then form a few tablespoonfuls into a croquette, pressing a bit. Place on a platter and continue for the rest of the mixture.

Warm oil in a pan to a depth of about 2cm over a moderate heat. When the oil is hot, cook the fritters in small batches until golden on all sides. (Do not fill the pan as this reduces the heat of the cooking oil.) Take out the ready croquettes to a dish topped with absorbent paper and let to rest.

Present with fresh lemon.

Spinach Patties

These amazing cheesy spinach croquettes are a real treat. The crunchy outside gives way to a smooth interior. The fresh spinach brings a bright, slightly earthy taste, while the dairy offers a deep, flavorful smoothness. You can substitute the cheese with steamed, pureed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), additional if required
• 3 eggs
• Cooking oil for frying (or use neutral oil)
• Lemon wedges, to garnish

If using raw spinach, wash it thoroughly, getting rid of any hard stems, and coarsely chop it into sizable portions. Place in a big pot with a small amount liquid over a medium flame. Once wilted, drain in a colander for about a quarter hour, then squeeze out any extra water and put aside.

For defrosted spinach, completely remove extra water.

Warm the cooking oil in a frying pan over a moderate heat and saute the chopped onion and garlic until translucent, about a few minutes. Turn off the heat.

Combine the prepared spinach, sauteed onion and garlic, kefalotyri, creamy cheese, spice, red spice, dry crumbs and eggs in a container and flavor with pepper and salt. Mix completely until incorporated. If the dough seems too loose, incorporate some more breading.

Using your hands, shape the preparation into oval shapes a bit bigger than a nut but more compact than an large egg, and place them on a plate topped with parchment paper. Wrap and cool for at least one hour.

In a wide pan over medium flame, warm cooking oil to a depth of about 1cm. Cook the croquettes a handful for 2–3 minutes on both sides, flipping so they are golden brown everywhere, then transfer on paper towel.

Offer with lemon slices.

Lentil Croquettes

With their crunchy outside and tender interior, these patties are not only flavorful but also a extremely nutritious snack or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to garnish

Put the lentils in a pot and cover with plenty of fresh water. Simmer over a medium heat for about twenty minutes or until nearly done, pouring additional water to maintain the lentils immersed if needed.

Mix in the cracked wheat and proceed cooking until fully cooked. Strain the ingredients thoroughly and reserve in a container.

Heat half of the