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Leek Croquettes

Bite-sized pan-fried fritters, typically called keftedes, are a beloved delicacy in Sephardic Jewish culinary traditions. These particular leek patties deliver a tasty blend of hearty beef with the delicate, mildly sweet essence of leeks, making them absolutely crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks properly and remove the roots and the bulk of the green tops. Slice into halves lengthways then into half-inch slices. Transfer in a deep pan and cover with fresh water, then cook over a moderate heat for about twenty minutes or until cooked through.

Strain the cooked leeks and place in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, parsley and paprika and season liberally with seasoning. Mix completely using your fingers then shape a several tablespoonfuls into a croquette, pressing a little. Place on a plate and continue for the remaining of the mixture.

Preheat cooking oil in a frying pan to a depth of about ¾ inch over a medium flame. When the olive oil is ready, brown the fritters in small batches until golden brown on both sides. (Don't overcrowd the skillet as this lowers the oil temperature of the cooking oil.) Remove the cooked fritters to a dish lined with kitchen paper and permit to drain.

Offer with fresh lemon.

Spinach Patties

These amazing cheesy spinach croquettes are a real treat. The golden crust opens up to a soft filling. The spinach imparts a bright, slightly green taste, while the grated cheese offers a deep, umami smoothness. You can substitute the cheesy element with boiled, crushed spuds if you prefer.

Produces 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted overnight in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Olive oil for frying (or sunflower oil)
• Fresh lemon, to accompany

When using leafy greens, wash it thoroughly, removing any stalks, and roughly chop it into big pieces. Put in a large saucepan with a bit of hot water over a moderate heat. Once cooked, drain in a strainer for about 15 minutes, then press out any remaining moisture and set aside.

For previously frozen spinach, completely remove unwanted moisture.

Heat the cooking oil in a skillet over a medium heat and cook the chopped onion and garlic until tender, about four minutes. Remove from the flame.

Place the cooked spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, spice, red spice, breading and eggs in a container and spice with seasoning. Combine completely until combined. If the mixture looks too loose, incorporate some more breading.

Using your hands, shape the dough into elongated patties slightly larger than a walnut but smaller than an chicken egg, and put them on a plate covered with baking paper. Cover and chill for at least 60 minutes.

In a wide pan over medium heat, warm oil to a amount of about half an inch. Brown the croquettes a small batch for two to three minutes each side, turning so they are crispy everywhere, then put on paper towel.

Offer with fresh lemon.

Lentil Croquettes

Boasting a golden crust and soft inside, these croquettes are not only flavorful but also a wonderfully wholesome appetizer or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Yogurt and fresh lemon, to accompany

Place the brown lentils in a pot and submerge with ample cold water. Boil over a moderate heat for about twenty minutes or until nearly done, pouring more water to ensure the lentils covered if necessary.

Stir in the cracked wheat and proceed cooking until tender. Drain the ingredients well and reserve in a container.

Heat 50% of the