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Leek Croquettes

Petite crispy fritters, commonly called keftedes, are a beloved delicacy in Sephardic Jewish culinary traditions. These leek fritters offer a delicious combination of hearty ground beef with the subtle, sweetly mild taste of fresh leeks, making them truly irresistible.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to accompany

Clean the green leeks properly and remove the root ends and most of the green tops. Cut in half along the length then into half-inch pieces. Put in a deep frying pan and fill with water, then simmer over a medium flame for about 20 minutes or until cooked through.

Strain the leeks and transfer in a big bowl with the minced beef, beaten eggs, matzo meal, dill, chopped parsley and sweet paprika and flavor liberally with pepper and salt. Stir well using your fingers then form a couple of tablespoonfuls into a croquette, shaping a little. Put on a tray and continue for the rest of the mixture.

Preheat oil in a frying pan to a amount of about ¾ inch over a medium flame. When the heated oil is hot, brown the fritters in small batches until crispy on each side. (Don't overcrowd the frying pan as this lowers the temperature of the oil.) Transfer the finished patties to a dish lined with kitchen paper and permit to cool.

Offer with fresh lemon.

Spinach Patties

These cheesy spinach croquettes are a real treat. The crispy crust opens up to a creamy filling. The spinach brings a fresh, slightly green flavor, while the cheese provides a deep, umami creaminess. You can substitute the cheese with steamed, mashed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Oil for pan-frying (or vegetable oil)
• Lemon wedges, to accompany

If using leafy greens, rinse it carefully, removing any hard stems, and coarsely chop it into sizable portions. Place in a big pot with a small amount liquid over a moderate heat. Once softened, remove in a strainer for about 15 minutes, then remove any excess liquid and set aside.

If using defrosted spinach, thoroughly remove extra water.

Preheat the cooking oil in a frying pan over a medium heat and fry the onion and garlic until tender, about a few minutes. Turn off the flame.

Combine the wilted spinach, cooked onion and garlic, hard cheese, ricotta, spice, sweet paprika, breading and eggs in a container and spice with salt and pepper. Mix thoroughly until combined. If the mixture appears too wet, incorporate some additional breadcrumbs.

By hand, form the preparation into oval croquettes somewhat larger than a walnut shell but less bulky than an large egg, and place them on a tray covered with wax paper. Cover and refrigerate for at least 1 hour.

In a wide pan over medium heat, heat olive oil to a amount of about 1cm. Cook the croquettes a small batch for a couple of minutes each side, flipping so they are golden completely, then place on paper towel.

Present with lemon wedges.

Lentil Patties

Boasting a crispy exterior and moist center, these croquettes are not only tasty but also a extremely wholesome appetizer or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Creamy yogurt and fresh lemon, to garnish

Add the dry lentils in a pot and submerge with enough cold water. Cook over a medium heat for about 20 minutes or until partially softened, pouring additional water to keep the lentils covered if necessary.

Add the cracked wheat and proceed cooking until fully cooked. Drain the mixture well and put aside in a bowl.

Heat 50% of the