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Leek Croquettes

Small pan-fried croquettes, commonly known as keftedes, represent a beloved speciality in Sephardic cuisine. These particular leek patties present a flavorful fusion of savory ground beef with the gentle, mildly sweet essence of tender leeks, making them absolutely irresistible.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Lemon wedges, to serve

Clean the fresh leeks well and remove the base and the bulk of the dark green parts. Cut into halves along the length then into 1.5cm pieces. Transfer in a deep pan and cover with water, then heat over a medium flame for about 20 minutes or until cooked through.

Strain the cooked leeks and put in a big bowl with the beef, eggs, breadcrumbs, fresh dill, parsley and paprika and flavor well with pepper and salt. Mix completely using your hands then shape a several scoops into a patty, flattening a slightly. Put on a platter and proceed for the balance of the preparation.

Warm olive oil in a skillet to a depth of about ¾ inch over a moderate heat. When the oil is hot, brown the croquettes in batches until golden brown on all sides. (Do not fill the pan as this drops the oil temperature of the cooking oil.) Transfer the ready croquettes to a tray topped with paper towel and permit to cool.

Offer with lemon slices.

Keftes de Espinacha

These spinach with cheese fritters are a real delight. The crispy crust gives way to a smooth interior. The leafy spinach brings a fresh, somewhat green taste, while the dairy gives a deep, umami smoothness. Feel free to swap the dairy cheese with cooked, pureed potatoes if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted for several hours in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Cooking oil for deep-frying (or alternatively sunflower oil)
• Lemon slices, to accompany

If using fresh spinach, clean it well, discarding any stalks, and roughly chop it into sizable portions. Place in a big pot with a small amount hot water over a medium flame. Once softened, drain in a strainer for about 15 mins, then squeeze out any remaining moisture and put aside.

For defrosted spinach, carefully remove excess liquid.

Heat the olive oil in a pan over a medium flame and saute the onion and minced garlic until softened, about four minutes. Turn off the flame.

Combine the wilted spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, spice, paprika, breading and eggs in a large bowl and season with pepper and salt. Combine completely until combined. If the dough seems too loose, incorporate some more breadcrumbs.

Using your hands, form the preparation into elongated patties slightly larger than a walnut shell but less bulky than an chicken egg, and put them on a baking sheet lined with parchment paper. Seal and cool for at least 1 hour.

In a big skillet over moderate heat, heat oil to a level of about half an inch. Cook the patties a few at a time for a couple of minutes each side, rotating so they are golden all over, then place on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

With their golden crust and moist center, these fritters are not only flavorful but also a wonderfully wholesome bite or dish.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Greek yoghurt and lemon slices, to serve

Put the brown lentils in a pan and fill with ample cold water. Cook over a medium heat for about twenty minutes or until partially softened, adding extra liquid to maintain the legumes immersed if required.

Add the burghul and continue cooking until tender. Drain the ingredients completely and put aside in a mixing bowl.

Heat a portion of the