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Leek Croquettes

Petite pan-fried fritters, typically called keftedes, stand as a beloved delicacy in Sephardic Jewish cooking. These leek croquettes present a tasty fusion of rich beef with the subtle, mildly sweet flavour of leeks, rendering them truly crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to accompany

Clean the leeks properly and cut away the roots and most of the green stalk. Cut lengthwise lengthways then into half-inch pieces. Put in a deep pan and cover with cold water, then simmer over a medium heat for about 20 mins or until tender.

Strain the softened leeks and put in a big bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and paprika and season generously with pepper and salt. Mix completely using your hands then shape a couple of scoops into a ball, shaping a bit. Place on a platter and continue for the balance of the mixture.

Preheat olive oil in a pan to a level of about ¾ inch over a medium heat. When the heated oil is hot, cook the fritters in small batches until golden brown on both sides. (Don't overcrowd the frying pan as this lowers the heat of the oil.) Transfer the ready fritters to a dish topped with paper towel and allow to rest.

Offer with lemon slices.

Keftes de Espinacha

These amazing spinach and cheese croquettes are a genuine delight. The golden exterior reveals a smooth interior. The leafy spinach adds a bright, moderately green flavor, while the grated cheese gives a deep, umami creaminess. You can substitute the cheese with cooked, mashed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 eggs
• Oil for pan-frying (or use neutral oil)
• Lemon slices, to garnish

For raw spinach, wash it carefully, removing any tough stems, and coarsely chop it into sizable portions. Transfer in a deep pan with a bit of liquid over a medium flame. Once cooked, strain in a sieve for about a quarter hour, then remove any excess liquid and put aside.

If using thawed frozen spinach, carefully squeeze out extra water.

Heat the cooking oil in a frying pan over a medium flame and fry the diced onion and minced garlic until translucent, about a few minutes. Remove from the heat.

Combine the prepared spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a large bowl and season with salt and pepper. Combine completely until combined. If the dough seems too loose, add some additional breading.

With your fingers, shape the dough into oval croquettes a bit bigger than a walnut but more compact than an large egg, and place them on a baking sheet topped with wax paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over medium flame, heat oil to a amount of about 1cm. Fry the patties a handful for 2–3 minutes on both sides, turning so they are golden brown all over, then put on absorbent paper.

Present with lemon slices.

Lentil Croquettes

Featuring a golden crust and tender interior, these fritters are not only tasty but also a highly wholesome snack or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to accompany

Place the dry lentils in a pan and cover with ample cold water. Cook over a medium flame for about 20 minutes or until nearly done, including more water to ensure the lentils submerged if necessary.

Stir in the burghul and proceed cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and reserve in a container.

Heat half of the