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Leek Croquettes

Petite fried patties, commonly referred to as keftedes, are a treasured speciality in Sephardic culinary traditions. These wonderful leek croquettes present a flavorful combination of rich beef with the delicate, slightly sweet flavour of fresh leeks, making them truly crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Clean the green leeks well and cut away the base and the bulk of the dark green parts. Slice lengthwise along the length then into 1.5-centimeter pieces. Transfer in a large skillet and submerge with cold water, then simmer over a moderate heat for about 20 minutes or until softened.

Strain the cooked leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, dill, chopped parsley and paprika and flavor well with seasoning. Combine well using your palms then form a few spoonfuls into a croquette, pressing a bit. Put on a platter and proceed for the balance of the preparation.

Preheat olive oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the olive oil is ready, fry the patties in small groups until golden brown on all sides. (Do not fill the frying pan as this drops the temperature of the oil.) Take out the finished croquettes to a tray covered with absorbent paper and permit to cool.

Present with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach fritters are a true pleasure. The golden exterior opens up to a creamy interior. The leafy spinach brings a bright, moderately green note, while the grated cheese gives a rich, savory smoothness. It's possible to replace the cheesy element with steamed, pureed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 large eggs
• Olive oil for frying (or sunflower oil)
• Fresh lemon, to accompany

When using fresh spinach, wash it carefully, removing any tough stems, and coarsely chop it into large chunks. Place in a large saucepan with a bit of hot water over a medium heat. Once softened, strain in a sieve for about 15 minutes, then press out any extra water and reserve.

If using previously frozen spinach, completely remove unwanted moisture.

Heat the olive oil in a skillet over a medium flame and cook the onion and garlic until tender, about a few minutes. Turn off the flame.

Place the cooked spinach, sauteed onion and garlic, grated cheese, soft cheese, grated nutmeg, paprika, dry crumbs and beaten eggs in a large bowl and spice with seasoning. Stir well until incorporated. If the mixture seems too soft, add some more breadcrumbs.

By hand, form the dough into oval croquettes somewhat larger than a walnut but less bulky than an egg, and set them on a tray lined with wax paper. Cover and chill for at least 60 minutes.

In a large frying pan over medium flame, warm cooking oil to a level of about half an inch. Brown the croquettes a small batch for a couple of minutes on both sides, rotating so they are crispy completely, then transfer on kitchen roll.

Offer with lemon slices.

Lentil Patties

Featuring a crunchy outside and soft inside, these croquettes are not only delicious but also a wonderfully wholesome appetizer or main course.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to accompany

Place the lentils in a saucepan and submerge with plenty of cold water. Simmer over a medium flame for about 20 mins or until almost cooked, including extra liquid to ensure the pulses immersed if necessary.

Mix in the burghul and continue cooking until softened. Strain the ingredients well and put aside in a container.

Warm a portion of the