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Leek Croquettes

Petite crispy fritters, typically known as keftedes, stand as a cherished delicacy in Sephardic Jewish cooking. These wonderful leek croquettes deliver a delicious combination of hearty minced beef with the delicate, slightly sweet taste of tender leeks, and they are truly irresistible.

Makes 12

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

Clean the green leeks properly and cut away the root ends and the bulk of the green stalk. Cut lengthwise along the length then into 1.5-centimeter pieces. Put in a deep frying pan and fill with water, then cook over a medium heat for about 20 mins or until cooked through.

Drain the cooked leeks and place in a big bowl with the beef, beaten eggs, crumbs, dill, flat-leaf parsley and sweet paprika and flavor liberally with pepper and salt. Stir completely using your palms then mold a couple of scoops into a croquette, shaping a slightly. Set on a platter and proceed for the rest of the ingredients.

Preheat olive oil in a skillet to a depth of about 2 centimeters over a medium flame. When the oil is hot, cook the fritters in small groups until golden brown on both sides. (Avoid overcrowding the skillet as this drops the heat of the oil.) Transfer the ready fritters to a plate topped with absorbent paper and permit to rest.

Offer with lemon slices.

Spinach Croquettes

These spinach and cheese patties are a real treat. The crunchy outside gives way to a creamy filling. The fresh spinach brings a vibrant, somewhat green note, while the grated cheese offers a rich, umami richness. You can substitute the cheese with cooked, mashed potato if you like.

Yields 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Olive oil for deep-frying (or use neutral oil)
• Lemon wedges, to serve

When using raw spinach, rinse it carefully, discarding any tough stems, and cut into it into sizable portions. Transfer in a big pot with a small amount liquid over a moderate heat. Once wilted, remove in a strainer for about a quarter hour, then remove any remaining moisture and set aside.

For thawed frozen spinach, carefully squeeze out excess liquid.

Heat the oil in a skillet over a medium flame and fry the diced onion and garlic until tender, about 4 minutes. Take off the heat.

Place the cooked spinach, cooked onion and sauteed garlic, hard cheese, ricotta, spice, paprika, breading and eggs in a large bowl and season with salt and pepper. Combine well until incorporated. If the mixture looks too loose, add some extra breading.

With your fingers, form the preparation into oval shapes slightly larger than a walnut but more compact than an egg, and put them on a tray topped with wax paper. Seal and chill for at least 1 hour.

In a large frying pan over medium flame, preheat oil to a depth of about half an inch. Brown the fritters a small batch for two to three minutes each side, turning so they are crispy all over, then transfer on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

Featuring a golden crust and soft inside, these fritters are not only tasty but also a wonderfully wholesome bite or main course.

Produces 12

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

Add the dry lentils in a saucepan and cover with plenty of cold water. Boil over a medium flame for about 20 minutes or until almost cooked, adding extra liquid to keep the pulses covered if required.

Add the bulgur wheat and proceed cooking until softened. Remove the water from the ingredients completely and reserve in a container.

Warm 50% of the