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Leek Croquettes

Petite pan-fried patties, typically called keftedes, represent a beloved delicacy in Sephardic cooking. These particular leek patties present a flavorful blend of hearty minced beef with the gentle, sweetly mild essence of tender leeks, making them absolutely addictive.

Yields 12

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

Thoroughly wash the fresh leeks carefully and trim off the base and most of the green stalk. Cut in half along the length then into 1.5-centimeter rounds. Put in a deep frying pan and cover with cold water, then simmer over a medium flame for about 20 minutes or until cooked through.

Drain the softened leeks and transfer in a mixing bowl with the beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and spice liberally with pepper and salt. Stir thoroughly using your fingers then mold a few tablespoonfuls into a patty, flattening a bit. Place on a plate and continue for the rest of the ingredients.

Preheat cooking oil in a skillet to a amount of about 2cm over a medium flame. When the oil is sizzling, brown the fritters in small groups until golden on both sides. (Do not fill the frying pan as this lowers the heat of the oil.) Transfer the finished croquettes to a dish topped with kitchen paper and let to rest.

Present with lemon slices.

Keftes de Espinacha

These spinach and cheese croquettes are a genuine treat. The golden crust reveals a creamy center. The spinach brings a vibrant, moderately natural note, while the cheese gives a savory, savory richness. Feel free to swap the dairy cheese with boiled, crushed potato if you wish.

Produces 16–18

• 1kg spinach leaves (or else 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, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Oil for pan-frying (or vegetable oil)
• Fresh lemon, to garnish

When using fresh spinach, wash it carefully, discarding any hard stems, and coarsely chop it into large chunks. Put in a deep pan with a bit of water over a medium flame. Once wilted, strain in a strainer for about 15 minutes, then press out any excess liquid and put aside.

When working with thawed frozen spinach, carefully squeeze out extra water.

Preheat the olive oil in a frying pan over a medium flame and cook the diced onion and garlic until tender, about a few minutes. Remove from the stove.

Put the cooked spinach, cooked onion and garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, dry crumbs and beaten eggs in a container and spice with seasoning. Stir well until combined. If the preparation seems too soft, mix in some extra breadcrumbs.

Using your hands, form the preparation into elongated patties somewhat larger than a walnut shell but smaller than an chicken egg, and put them on a baking sheet lined with parchment paper. Wrap and chill for at least 1 hour.

In a large frying pan over medium heat, warm olive oil to a amount of about half an inch. Cook the patties a few at a time for two to three minutes on both sides, rotating so they are golden brown everywhere, then put on paper towel.

Present with lemon wedges.

Lentil Croquettes

With their crunchy outside and tender interior, these croquettes are not only delicious but also a extremely nutritious appetizer or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to serve

Add the lentils in a pan and cover with plenty of cold water. Cook over a medium heat for about 20 minutes or until nearly done, including additional water to keep the legumes immersed if needed.

Mix in the bulgur wheat and keep cooking until fully cooked. Strain the mixture well and set aside in a mixing bowl.

Preheat 50% of the