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Leek Croquettes

Small pan-fried croquettes, often referred to as keftedes, stand as a cherished speciality in Sephardic culinary traditions. These wonderful leek fritters deliver a delicious fusion of hearty beef with the subtle, slightly sweet taste of leeks, and they are utterly crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the leeks properly and cut away the root ends and the majority of the green stalk. Slice lengthwise along the length then into half-inch pieces. Put in a large skillet and fill with water, then cook over a medium heat for about twenty minutes or until cooked through.

Remove the water from the softened leeks and put in a big bowl with the minced beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and flavor generously with seasoning. Combine thoroughly using your fingers then form a few tablespoonfuls into a croquette, flattening a bit. Put on a platter and repeat for the balance of the ingredients.

Heat oil in a pan to a amount of about 2 centimeters over a medium flame. When the heated oil is sizzling, cook the fritters in small batches until golden brown on all sides. (Don't overcrowd the skillet as this reduces the heat of the oil.) Take out the finished fritters to a tray lined with kitchen paper and let to rest.

Present with fresh lemon.

Keftes de Espinacha

These spinach with cheese fritters are a true delight. The crispy exterior opens up to a smooth center. The spinach brings a bright, slightly earthy taste, while the grated cheese offers a deep, flavorful smoothness. You can substitute the dairy cheese with boiled, crushed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 large eggs
• Cooking oil for frying (or use vegetable oil)
• Lemon wedges, to accompany

When using leafy greens, clean it well, discarding any hard stems, and coarsely chop it into big pieces. Put in a big pot with a little liquid over a medium heat. Once wilted, drain in a colander for about 15 mins, then press out any excess liquid and set aside.

For thawed frozen spinach, completely squeeze out excess liquid.

Warm the cooking oil in a pan over a medium heat and saute the chopped onion and minced garlic until tender, about a few minutes. Turn off the stove.

Put the prepared spinach, fried onion and softened garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breading and eggs in a container and flavor with seasoning. Stir well until blended. If the mixture appears too wet, mix in some more crumbs.

Using your hands, shape the preparation into elongated patties a bit bigger than a nut but smaller than an egg, and set them on a tray lined with wax paper. Seal and chill for at least 1 hour.

In a big skillet over medium flame, warm cooking oil to a level of about half an inch. Fry the fritters a handful for 2–3 minutes per side, rotating so they are golden everywhere, then put on kitchen roll.

Serve with lemon slices.

Lentil Patties

Featuring a crispy exterior and tender interior, these croquettes are not only delicious but also a highly healthy appetizer or dish.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Seasoning, to preference
• Yogurt and lemon wedges, to serve

Place the lentils in a pan and cover with ample water. Simmer over a medium flame for about twenty minutes or until nearly done, adding more water to keep the lentils immersed if necessary.

Stir in the bulgur wheat and proceed cooking until fully cooked. Drain the ingredients completely and set aside in a mixing bowl.

Preheat a portion of the