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Leek Croquettes

Petite crispy croquettes, typically called keftedes, represent a beloved speciality in Sephardic cooking. These leek fritters offer a delicious combination of hearty minced beef with the gentle, sweetly mild taste of tender leeks, and they are truly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks properly and trim off the root ends and the majority of the green tops. Slice lengthwise lengthways then into half-inch slices. Put in a deep frying pan and submerge with fresh water, then cook over a medium flame for about 20 minutes or until tender.

Remove the water from the leeks and place in a large mixing bowl with the ground beef, eggs, matzo meal, dill, flat-leaf parsley and spice and flavor liberally with pepper and salt. Mix well using your hands then mold a couple of spoonfuls into a patty, flattening a bit. Set on a tray and proceed for the balance of the mixture.

Preheat cooking oil in a skillet to a depth of about ¾ inch over a medium heat. When the oil is sizzling, fry the fritters in small batches until golden brown on all sides. (Avoid overcrowding the frying pan as this lowers the heat of the oil.) Take out the finished fritters to a plate lined with absorbent paper and allow to drain.

Serve with lemon wedges.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a real treat. The crispy exterior reveals a smooth center. The spinach imparts a bright, moderately earthy taste, while the cheese gives a savory, savory smoothness. You can substitute the dairy cheese with steamed, crushed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 large eggs
• Olive oil for frying (or neutral oil)
• Lemon wedges, to garnish

When using raw spinach, wash it thoroughly, getting rid of any stalks, and roughly chop it into sizable portions. Put in a big pot with a bit of liquid over a medium flame. Once wilted, strain in a colander for about 15 mins, then squeeze out any excess liquid and put aside.

For defrosted spinach, carefully squeeze out extra water.

Heat the cooking oil in a skillet over a medium heat and cook the chopped onion and minced garlic until softened, about a few minutes. Turn off the flame.

Put the wilted spinach, cooked onion and garlic, hard cheese, soft cheese, nutmeg, sweet paprika, breading and eggs in a big mixing bowl and flavor with pepper and salt. Combine well until incorporated. If the mixture seems too loose, mix in some extra breading.

By hand, form the preparation into elongated patties slightly larger than a walnut but more compact than an egg, and set them on a tray lined with wax paper. Cover and chill for at least 60 minutes.

In a big skillet over medium flame, heat olive oil to a level of about 1 centimeter. Fry the patties a handful for two to three minutes on both sides, flipping so they are golden everywhere, then transfer on kitchen roll.

Offer with fresh lemon.

Lentil Patties

Featuring a crunchy outside and soft inside, these croquettes are not only tasty but also a wonderfully nutritious bite or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Creamy yogurt and fresh lemon, to accompany

Put the brown lentils in a saucepan and fill with enough fresh water. Boil over a medium heat for about twenty minutes or until almost cooked, adding extra liquid to keep the pulses covered if needed.

Add the burghul and keep cooking until fully cooked. Drain the mixture thoroughly and reserve in a bowl.

Warm a portion of the