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Leek Croquettes

Small crispy croquettes, commonly referred to as keftedes, stand as a treasured speciality in Sephardic cuisine. These wonderful leek patties present a delicious blend of savory beef with the delicate, sweetly mild taste of fresh leeks, and they are truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon wedges, to serve

Wash the fresh leeks well and trim off the root ends and most of the green tops. Slice in half longways then into 1.5-centimeter slices. Put in a large skillet and fill with cold water, then simmer over a medium flame for about twenty minutes or until tender.

Drain the leeks and put in a large mixing bowl with the beef, beaten eggs, crumbs, fresh dill, chopped parsley and spice and spice well with seasoning. Mix completely using your hands then mold a few spoonfuls into a croquette, pressing a little. Put on a platter and continue for the balance of the preparation.

Heat oil in a pan to a level of about 2cm over a moderate heat. When the heated oil is sizzling, cook the fritters in small groups until crispy on both sides. (Do not fill the skillet as this reduces the oil temperature of the cooking oil.) Remove the finished patties to a plate topped with kitchen paper and allow to cool.

Offer with lemon slices.

Spinach Croquettes

These amazing spinach with cheese patties are a real pleasure. The crunchy exterior reveals a smooth filling. The fresh spinach imparts a fresh, moderately natural taste, while the cheese offers a savory, umami smoothness. Feel free to swap the cheese with cooked, mashed potato if you like.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if needed
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Fresh lemon, to garnish

When using fresh spinach, wash it carefully, removing any tough stems, and coarsely chop it into sizable portions. Put in a deep pan with a little water over a medium heat. Once wilted, remove in a colander for about a quarter hour, then squeeze out any remaining moisture and reserve.

If using defrosted spinach, carefully squeeze out extra water.

Warm the olive oil in a pan over a medium heat and fry the chopped onion and garlic until translucent, about a few minutes. Remove from the heat.

Place the cooked spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, nutmeg, paprika, dry crumbs and beaten eggs in a large bowl and flavor with pepper and salt. Combine completely until combined. If the preparation appears too loose, incorporate some more breading.

By hand, shape the mixture into oval shapes a bit bigger than a walnut shell but more compact than an chicken egg, and put them on a baking sheet topped with baking paper. Seal and refrigerate for at least one hour.

In a large frying pan over medium heat, heat cooking oil to a amount of about 1 centimeter. Cook the fritters a few at a time for 2–3 minutes each side, turning so they are golden brown completely, then place on paper towel.

Present with lemon slices.

Lentil Croquettes

With their golden crust and tender interior, these croquettes are not only tasty but also a highly nutritious appetizer or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to accompany

Place the lentils in a saucepan and submerge with plenty of water. Cook over a moderate heat for about twenty minutes or until almost cooked, adding additional water to keep the pulses submerged if required.

Add the bulgur wheat and proceed cooking until fully cooked. Drain the ingredients thoroughly and put aside in a mixing bowl.

Heat half of the