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Leek Croquettes

Bite-sized fried fritters, often referred to as keftedes, represent a cherished signature dish in Sephardic cooking. These particular leek croquettes offer a delicious combination of hearty minced beef with the delicate, sweetly mild taste of tender leeks, rendering them utterly addictive.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon slices, to accompany

Wash the fresh leeks well and remove the base and most of the green tops. Slice into halves along the length then into half-inch rounds. Put in a deep frying pan and fill with fresh water, then heat over a medium heat for about 20 minutes or until softened.

Remove the water from the softened leeks and put in a big bowl with the minced beef, beaten eggs, crumbs, dill, chopped parsley and sweet paprika and flavor liberally with salt and pepper. Combine thoroughly using your palms then form a couple of spoonfuls into a croquette, pressing a slightly. Set on a tray and proceed for the rest of the ingredients.

Warm olive oil in a skillet to a level of about ¾ inch over a medium flame. When the heated oil is hot, cook the fritters in small batches until golden brown on each side. (Avoid overcrowding the pan as this reduces the heat of the cooking oil.) Remove the ready patties to a dish topped with kitchen paper and let to rest.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese patties are a genuine delight. The golden exterior opens up to a smooth filling. The spinach imparts a vibrant, slightly green taste, while the dairy gives a deep, umami creaminess. Feel free to swap the dairy cheese with steamed, mashed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 large eggs
• Oil for pan-frying (or alternatively neutral oil)
• Lemon wedges, to accompany

For raw spinach, wash it thoroughly, removing any tough stems, and coarsely chop it into sizable portions. Place in a deep pan with a little water over a moderate heat. Once softened, drain in a strainer for about 15 mins, then press out any remaining moisture and put aside.

If using defrosted spinach, carefully remove excess liquid.

Preheat the oil in a skillet over a moderate heat and fry the chopped onion and garlic cloves until tender, about 4 minutes. Turn off the heat.

Place the wilted spinach, cooked onion and garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, breading and eggs in a big mixing bowl and spice with seasoning. Mix completely until incorporated. If the dough appears too soft, incorporate some extra crumbs.

Using your hands, form the dough into elongated patties slightly larger than a walnut shell but less bulky than an large egg, and set them on a baking sheet covered with wax paper. Cover and refrigerate for at least one hour.

In a large frying pan over medium flame, preheat olive oil to a level of about half an inch. Fry the patties a handful for 2–3 minutes on both sides, flipping so they are golden brown everywhere, then put on paper towel.

Present with lemon wedges.

Lentil Patties

With their crispy exterior and tender interior, these croquettes are not only tasty but also a highly healthy appetizer or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to garnish

Place the dry lentils in a pot and fill with plenty of fresh water. Cook over a medium heat for about twenty minutes or until almost cooked, pouring additional water to ensure the pulses submerged if required.

Add the burghul and proceed cooking until fully cooked. Remove the water from the lentils and burghul completely and put aside in a bowl.

Heat a portion of the