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Leek Croquettes

Bite-sized fried croquettes, typically referred to as keftedes, are a beloved delicacy in Sephardic Jewish cooking. These particular leek fritters offer a tasty combination of savory beef with the gentle, sweetly mild essence of tender leeks, rendering them truly irresistible.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Clean the leeks carefully and remove the roots and the majority of the dark green parts. Cut lengthwise longways then into half-inch slices. Put in a deep pan and cover with fresh water, then heat over a medium heat for about 20 minutes or until softened.

Remove the water from the softened leeks and place in a big bowl with the minced beef, eggs, crumbs, chopped dill, parsley and spice and spice liberally with salt and pepper. Stir thoroughly using your palms then mold a several scoops into a ball, shaping a slightly. Put on a plate and proceed for the balance of the preparation.

Preheat oil in a pan to a depth of about 2 centimeters over a medium heat. When the olive oil is ready, fry the patties in batches until crispy on each side. (Avoid overcrowding the pan as this reduces the oil temperature of the oil.) Remove the ready croquettes to a plate lined with kitchen paper and permit to rest.

Serve with lemon wedges.

Keftes de Espinacha

These cheesy spinach croquettes are a true delight. The crispy exterior reveals a smooth center. The leafy spinach adds a vibrant, somewhat natural note, while the cheese offers a deep, flavorful smoothness. You can substitute the dairy cheese with steamed, mashed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, thawed overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Cooking oil for pan-frying (or neutral oil)
• Lemon wedges, to serve

For fresh spinach, clean it carefully, getting rid of any stalks, and roughly chop it into sizable portions. Transfer in a deep pan with a little hot water over a medium flame. Once wilted, drain in a colander for about 15 minutes, then remove any excess liquid and reserve.

For thawed frozen spinach, carefully remove extra water.

Warm the olive oil in a skillet over a medium heat and fry the diced onion and garlic cloves until translucent, about 4 minutes. Remove from the flame.

Put the cooked spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, breading and beaten eggs in a large bowl and flavor with seasoning. Stir completely until incorporated. If the dough appears too wet, mix in some additional crumbs.

By hand, shape the preparation into elongated patties a bit bigger than a walnut but smaller than an egg, and put them on a plate topped with baking paper. Wrap and chill for at least 1 hour.

In a large frying pan over medium heat, warm olive oil to a depth of about 1cm. Cook the fritters a handful for a couple of minutes each side, flipping so they are golden everywhere, then put on paper towel.

Present with lemon wedges.

Lentil Patties

Boasting a crispy exterior and soft inside, these croquettes are not only flavorful but also a extremely wholesome snack or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Greek yoghurt and fresh lemon, to garnish

Add the brown lentils in a pan and fill with plenty of water. Cook over a moderate heat for about 20 mins or until partially softened, including extra liquid to maintain the legumes covered if needed.

Stir in the burghul and continue cooking until tender. Strain the lentils and burghul thoroughly and put aside in a bowl.

Warm a portion of the