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Leek Croquettes

Petite fried croquettes, typically known as keftedes, are a cherished delicacy in Sephardic cooking. These wonderful leek croquettes deliver a tasty combination of hearty ground beef with the delicate, sweetly mild essence of fresh leeks, and they are truly crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Lemon wedges, to accompany

Clean the green leeks properly and remove the roots and most of the green stalk. Chop lengthwise lengthways then into 1.5cm slices. Place in a large skillet and submerge with water, then cook over a moderate heat for about 20 mins or until softened.

Strain the softened leeks and put in a large mixing bowl with the ground beef, beaten eggs, matzo meal, dill, parsley and paprika and flavor well with seasoning. Mix well using your hands then shape a couple of tablespoonfuls into a patty, flattening a bit. Put on a plate and proceed for the balance of the ingredients.

Warm olive oil in a pan to a depth of about 2cm over a moderate heat. When the olive oil is hot, fry the fritters in small groups until golden on each side. (Do not fill the skillet as this lowers the heat of the cooking oil.) Take out the ready patties to a dish covered with absorbent paper and let to drain.

Present with lemon wedges.

Spinach Patties

These amazing spinach with cheese patties are a true delight. The crispy exterior opens up to a creamy center. The leafy spinach adds a vibrant, slightly natural note, while the cheese gives a deep, savory richness. It's possible to replace the dairy cheese with steamed, mashed potato if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Olive oil for frying (or vegetable oil)
• Lemon slices, to accompany

For fresh spinach, wash it well, removing any stalks, and roughly chop it into big pieces. Transfer in a deep pan with a little hot water over a medium flame. Once softened, drain in a colander for about a quarter hour, then squeeze out any remaining moisture and reserve.

For thawed frozen spinach, thoroughly press out extra water.

Preheat the olive oil in a skillet over a medium heat and cook the onion and garlic cloves until tender, about a few minutes. Remove from the flame.

Place the cooked spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, red spice, breadcrumbs and beaten eggs in a container and season with seasoning. Stir well until blended. If the dough seems too wet, mix in some more breading.

By hand, mold the preparation into elongated patties slightly larger than a walnut but more compact than an large egg, and place them on a tray topped with parchment paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over medium flame, heat cooking oil to a depth of about 1 centimeter. Cook the croquettes a small batch for two to three minutes on both sides, flipping so they are crispy completely, then place on absorbent paper.

Present with lemon wedges.

Lentil Patties

With their golden crust and soft inside, these croquettes are not only delicious but also a wonderfully nutritious appetizer or dish.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to garnish

Add the brown lentils in a pan and cover with plenty of water. Boil over a medium flame for about 20 minutes or until nearly done, pouring additional water to ensure the pulses submerged if needed.

Mix in the burghul and continue cooking until tender. Remove the water from the ingredients thoroughly and reserve in a bowl.

Warm half of the