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Leek Croquettes

Bite-sized pan-fried patties, often called keftedes, stand as a treasured speciality in Sephardic cooking. These wonderful leek croquettes deliver a tasty fusion of rich beef with the subtle, sweetly mild flavour of fresh leeks, and they are truly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to accompany

Wash the green leeks properly and remove the base and most of the green stalk. Chop into halves lengthways then into 1.5-centimeter rounds. Put in a deep pan and cover with fresh water, then heat over a medium flame for about 20 minutes or until tender.

Remove the water from the softened leeks and put in a mixing bowl with the beef, eggs, crumbs, chopped dill, flat-leaf parsley and paprika and flavor generously with pepper and salt. Mix well using your palms then form a several scoops into a patty, shaping a bit. Set on a plate and continue for the balance of the mixture.

Heat oil in a frying pan to a depth of about 2cm over a moderate heat. When the olive oil is ready, cook the croquettes in small groups until golden on all sides. (Avoid overcrowding the pan as this drops the oil temperature of the oil.) Take out the finished croquettes to a tray covered with kitchen paper and permit to rest.

Present with lemon wedges.

Spinach Croquettes

These spinach and cheese fritters are a true treat. The crispy crust reveals a creamy interior. The leafy spinach brings a bright, slightly green flavor, while the grated cheese offers a savory, savory creaminess. It's possible to replace the cheesy element with steamed, mashed spuds if you like.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), with more if necessary
• 3 large eggs
• Oil for frying (or vegetable oil)
• Fresh lemon, to garnish

For leafy greens, rinse it thoroughly, discarding any hard stems, and coarsely chop it into sizable portions. Transfer in a large saucepan with a little liquid over a moderate heat. Once softened, drain in a sieve for about 15 minutes, then press out any extra water and reserve.

For thawed frozen spinach, thoroughly remove unwanted moisture.

Warm the oil in a skillet over a medium heat and fry the chopped onion and minced garlic until tender, about 4 minutes. Remove from the stove.

Place the wilted spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, spice, red spice, breading and beaten eggs in a big mixing bowl and spice with salt and pepper. Mix well until combined. If the preparation looks too soft, mix in some more breading.

With your fingers, mold the preparation into oval shapes somewhat larger than a walnut but smaller than an egg, and put them on a baking sheet topped with baking paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over medium flame, preheat oil to a amount of about 1 centimeter. Fry the croquettes a small batch for a couple of minutes on both sides, turning so they are golden completely, then put on kitchen roll.

Offer with fresh lemon.

Lentil Croquettes

With their crispy exterior and tender interior, these fritters are not only delicious but also a wonderfully healthy snack or dish.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to serve

Put the lentils in a saucepan and fill with ample water. Cook over a medium flame for about 20 minutes or until nearly done, adding extra liquid to ensure the lentils immersed if required.

Mix in the cracked wheat and proceed cooking until softened. Strain the ingredients thoroughly and put aside in a container.

Heat a portion of the