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Leek Croquettes

Small pan-fried patties, typically called keftedes, are a beloved delicacy in Sephardic Jewish cooking. These particular leek fritters deliver a tasty combination of rich ground beef with the gentle, sweetly mild essence of fresh leeks, making them absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to garnish

Wash the fresh leeks well and cut away the roots and the majority of the green stalk. Slice lengthwise lengthways then into 1.5-centimeter pieces. Put in a deep frying pan and cover with water, then simmer over a medium heat for about twenty minutes or until tender.

Drain the softened leeks and place in a large mixing bowl with the minced beef, eggs, matzo meal, chopped dill, flat-leaf parsley and spice and spice liberally with pepper and salt. Stir thoroughly using your palms then form a couple of scoops into a ball, shaping a little. Place on a platter and proceed for the rest of the preparation.

Warm oil in a frying pan to a depth of about ¾ inch over a medium flame. When the heated oil is ready, fry the patties in small groups until golden on each side. (Avoid overcrowding the frying pan as this lowers the temperature of the cooking oil.) Take out the cooked fritters to a plate lined with absorbent paper and permit to drain.

Offer with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese fritters are a true delight. The golden crust opens up to a soft center. The spinach brings a fresh, somewhat natural flavor, while the grated cheese provides a deep, umami richness. You can substitute the cheese with boiled, crushed potato if you like.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to serve

When using raw spinach, clean it thoroughly, removing any tough stems, and coarsely chop it into large chunks. Put in a deep pan with a small amount hot water over a medium heat. Once wilted, remove in a strainer for about a quarter hour, then squeeze out any remaining moisture and set aside.

For thawed frozen spinach, carefully press out extra water.

Warm the cooking oil in a frying pan over a medium flame and cook the onion and garlic until softened, about 4 minutes. Take off the heat.

Put the wilted spinach, fried onion and garlic, grated cheese, soft cheese, grated nutmeg, paprika, breading and eggs in a container and season with salt and pepper. Mix completely until combined. If the mixture seems too wet, incorporate some extra breadcrumbs.

By hand, form the preparation into oval croquettes somewhat larger than a walnut but more compact than an chicken egg, and put them on a baking sheet covered with parchment paper. Cover and refrigerate for at least 60 minutes.

In a large frying pan over medium flame, heat oil to a amount of about half an inch. Fry the fritters a small batch for two to three minutes on both sides, rotating so they are crispy everywhere, then transfer on paper towel.

Serve with fresh lemon.

Lentil Croquettes

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

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to accompany

Add the dry lentils in a pan and cover with enough cold water. Simmer over a medium flame for about 20 mins or until nearly done, adding more water to keep the legumes submerged if necessary.

Add the burghul and proceed cooking until tender. Drain the mixture well and set aside in a bowl.

Warm a portion of the