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Leek Croquettes

Small crispy croquettes, typically referred to as keftedes, represent a beloved delicacy in Sephardic Jewish cooking. These wonderful leek fritters present a flavorful fusion of hearty ground beef with the delicate, mildly sweet flavour of tender leeks, rendering them utterly addictive.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks properly and cut away the roots and the majority of the dark green parts. Cut into halves lengthways then into half-inch pieces. Transfer in a deep pan and submerge with water, then simmer over a medium heat for about 20 minutes or until tender.

Strain the cooked leeks and place in a large mixing bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and spice and season well with pepper and salt. Combine well using your palms then form a couple of spoonfuls into a ball, pressing a bit. Place on a platter and continue for the balance of the preparation.

Heat oil in a skillet to a level of about 2 centimeters over a medium flame. When the olive oil is sizzling, cook the croquettes in batches until golden brown on each side. (Avoid overcrowding the skillet as this lowers the oil temperature of the oil.) Remove the cooked fritters to a dish covered with kitchen paper and let to rest.

Present with lemon wedges.

Spinach Croquettes

These delightful spinach with cheese patties are a genuine treat. The golden outside gives way to a smooth filling. The spinach imparts a fresh, moderately earthy flavor, while the dairy offers a deep, flavorful creaminess. You can substitute the cheese with steamed, pureed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 eggs
• Oil for frying (or sunflower oil)
• Fresh lemon, to garnish

If using raw spinach, clean it carefully, getting rid of any tough stems, and cut into it into sizable portions. Put in a large saucepan with a bit of hot water over a moderate heat. Once wilted, remove in a sieve for about 15 minutes, then press out any excess liquid and put aside.

For defrosted spinach, thoroughly press out unwanted moisture.

Preheat the oil in a skillet over a medium flame and fry the diced onion and minced garlic until tender, about 4 minutes. Remove from the flame.

Combine the wilted spinach, sauteed onion and softened garlic, hard cheese, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and spice with salt and pepper. Stir well until incorporated. If the mixture appears too soft, mix in some more breadcrumbs.

With your fingers, mold the preparation into oval shapes a bit bigger than a nut but smaller than an chicken egg, and place them on a tray topped with parchment paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium flame, preheat oil to a amount of about 1cm. Brown the fritters a few at a time for two to three minutes each side, turning so they are crispy everywhere, then put on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

With their crispy exterior and moist center, these patties are not only delicious but also a wonderfully healthy bite or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to accompany

Place the lentils in a pot and fill with ample water. Boil over a medium heat for about 20 minutes or until nearly done, adding additional water to keep the pulses covered if needed.

Add the bulgur wheat and proceed cooking until tender. Strain the mixture thoroughly and set aside in a mixing bowl.

Preheat a portion of the