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Leek Croquettes

Small crispy fritters, often known as keftedes, represent a beloved delicacy in Sephardic Jewish culinary traditions. These leek patties deliver a flavorful combination of savory minced beef with the subtle, slightly sweet flavour of tender leeks, and they are utterly crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon wedges, to accompany

Thoroughly wash the leeks well and cut away the base and the bulk of the green stalk. Cut into halves along the length then into 1.5cm pieces. Put in a large skillet and fill with fresh water, then heat over a medium heat for about twenty minutes or until cooked through.

Drain the softened leeks and put in a big bowl with the minced beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and flavor well with seasoning. Combine completely using your hands then mold a couple of tablespoonfuls into a ball, pressing a slightly. Put on a platter and continue for the rest of the mixture.

Preheat cooking oil in a pan to a level of about 2cm over a medium heat. When the olive oil is sizzling, fry the patties in small batches until golden brown on each side. (Avoid overcrowding the pan as this lowers the temperature of the oil.) Remove the ready croquettes to a plate topped with absorbent paper and allow to cool.

Present with fresh lemon.

Keftes de Espinacha

These cheesy spinach croquettes are a true delight. The crispy crust gives way to a soft center. The fresh spinach imparts a fresh, moderately green taste, while the cheese provides a savory, umami creaminess. It's possible to replace the cheese with steamed, pureed potato if you prefer.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Olive oil for frying (or sunflower oil)
• Lemon slices, to garnish

For raw spinach, rinse it carefully, discarding any tough stems, and cut into it into big pieces. Transfer in a deep pan with a bit of liquid over a medium flame. Once softened, strain in a strainer for about 15 minutes, then squeeze out any extra water and set aside.

When working with defrosted spinach, thoroughly squeeze out excess liquid.

Preheat the cooking oil in a frying pan over a moderate heat and fry the diced onion and garlic until tender, about four minutes. Remove from the stove.

Combine the prepared spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, paprika, dry crumbs and eggs in a large bowl and season with seasoning. Mix thoroughly until blended. If the preparation seems too wet, add some more breading.

By hand, mold the preparation into elongated patties slightly larger than a walnut shell but less bulky than an chicken egg, and place them on a plate topped with wax paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over medium flame, warm oil to a amount of about half an inch. Fry the croquettes a few at a time for a couple of minutes per side, rotating so they are golden brown all over, then transfer on kitchen roll.

Serve with fresh lemon.

Lentil Patties

Featuring a crispy exterior and soft inside, these croquettes are not only tasty but also a extremely wholesome appetizer or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to preference
• Creamy yogurt and fresh lemon, to garnish

Put the lentils in a saucepan and cover with ample cold water. Cook over a moderate heat for about 20 minutes or until nearly done, adding more water to keep the lentils immersed if required.

Add the bulgur wheat and continue cooking until softened. Strain the ingredients well and put aside in a mixing bowl.

Preheat half of the