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Leek Croquettes

Bite-sized fried croquettes, typically referred to as keftedes, stand as a beloved speciality in Sephardic cooking. These leek fritters deliver a flavorful combination of rich ground beef with the delicate, slightly sweet taste of tender leeks, and they are utterly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to garnish

Clean the fresh leeks properly and cut away the root ends and most of the green stalk. Slice lengthwise longways then into 1.5cm rounds. Put in a deep pan and submerge with fresh water, then cook over a moderate heat for about 20 mins or until cooked through.

Strain the leeks and put in a large mixing bowl with the ground beef, beaten eggs, matzo meal, dill, chopped parsley and paprika and spice well with salt and pepper. Stir completely using your palms then form a several tablespoonfuls into a patty, shaping a bit. Set on a platter and continue for the balance of the preparation.

Preheat oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the oil is sizzling, cook the croquettes in small groups until golden brown on all sides. (Avoid overcrowding the frying pan as this reduces the oil temperature of the oil.) Transfer the cooked croquettes to a plate covered with absorbent paper and allow to drain.

Serve with lemon slices.

Keftes de Espinacha

These spinach and cheese patties are a real delight. The crispy crust opens up to a creamy center. The fresh spinach imparts a fresh, slightly natural taste, while the dairy offers a deep, savory creaminess. You can substitute the cheesy element with steamed, mashed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 large eggs
• Oil for frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

When using leafy greens, wash it thoroughly, removing any stalks, and cut into it into big pieces. Place in a large saucepan with a bit of water over a moderate heat. Once softened, remove in a sieve for about 15 minutes, then press out any extra water and set aside.

When working with previously frozen spinach, carefully remove excess liquid.

Heat the cooking oil in a frying pan over a moderate heat and saute the diced onion and garlic cloves until tender, about four minutes. Turn off the heat.

Place the cooked spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, paprika, breadcrumbs and eggs in a container and flavor with pepper and salt. Mix thoroughly until combined. If the dough appears too loose, mix in some additional crumbs.

Using your hands, form the dough into elongated patties somewhat larger than a walnut shell but less bulky than an egg, and place them on a tray covered with parchment paper. Cover and chill for at least 1 hour.

In a big skillet over medium heat, preheat oil to a depth of about 1cm. Fry the croquettes a handful for two to three minutes on both sides, flipping so they are golden completely, then place on kitchen roll.

Offer with lemon wedges.

Lentil Patties

With their golden crust and tender interior, these fritters are not only delicious but also a wonderfully nutritious bite or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to accompany

Put the lentils in a saucepan and cover with ample water. Simmer over a moderate heat for about 20 minutes or until almost cooked, pouring additional water to ensure the lentils submerged if needed.

Add the burghul and keep cooking until tender. Drain the ingredients completely and set aside in a bowl.

Warm half of the