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Leek Croquettes

Petite fried croquettes, typically known as keftedes, stand as a beloved speciality in Sephardic Jewish cooking. These particular leek croquettes present a flavorful blend of hearty minced beef with the subtle, slightly sweet essence of leeks, and they are absolutely crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to garnish

Clean the leeks properly and trim off the root ends and the bulk of the green stalk. Chop in half longways then into 1.5cm pieces. Put in a deep pan and submerge with water, then simmer over a moderate heat for about 20 mins or until tender.

Drain the cooked leeks and place in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and paprika and flavor well with seasoning. Mix well using your fingers then form a few spoonfuls into a ball, pressing a slightly. Set on a plate and continue for the balance of the mixture.

Preheat cooking oil in a frying pan to a depth of about 2cm over a medium flame. When the heated oil is sizzling, fry the patties in small batches until crispy on both sides. (Avoid overcrowding the pan as this drops the heat of the cooking oil.) Remove the cooked fritters to a tray topped with absorbent paper and allow to rest.

Serve with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach fritters are a genuine delight. The crunchy exterior gives way to a soft filling. The leafy spinach adds a bright, slightly green note, while the cheese offers a rich, umami richness. Feel free to swap the cheesy element with boiled, crushed potatoes if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Oil for frying (or alternatively vegetable oil)
• Lemon slices, to accompany

If using raw spinach, clean it well, discarding any tough stems, and coarsely chop it into big pieces. Put in a large saucepan with a little hot water over a medium heat. Once softened, strain in a colander for about a quarter hour, then squeeze out any remaining moisture and put aside.

When working with thawed frozen spinach, completely press out extra water.

Preheat the olive oil in a frying pan over a medium heat and cook the onion and minced garlic until softened, about 4 minutes. Turn off the flame.

Combine the wilted spinach, cooked onion and softened garlic, grated cheese, soft cheese, nutmeg, paprika, breadcrumbs and eggs in a container and flavor with seasoning. Combine well until incorporated. If the mixture looks too soft, incorporate some more breadcrumbs.

With your fingers, form the preparation into oval croquettes a bit bigger than a nut but smaller than an egg, and set them on a plate lined with parchment paper. Seal and chill for at least 1 hour.

In a big skillet over medium flame, heat oil to a amount of about half an inch. Brown the patties a few at a time for 2–3 minutes each side, rotating so they are golden all over, then place on absorbent paper.

Present with lemon slices.

Lentil Patties

Featuring a crispy exterior and moist center, these croquettes are not only tasty but also a wonderfully healthy appetizer or meal.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml olive oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to accompany

Place the brown lentils in a saucepan and cover with ample water. Simmer over a medium flame for about 20 mins or until partially softened, including additional water to maintain the pulses covered if required.

Mix in the cracked wheat and proceed cooking until softened. Drain the ingredients thoroughly and set aside in a container.

Warm a portion of the