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Leek Croquettes

Bite-sized fried patties, often known as keftedes, stand as a beloved speciality in Sephardic Jewish cooking. These wonderful leek fritters deliver a flavorful combination of rich beef with the delicate, sweetly mild taste of tender leeks, making them absolutely crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Lemon slices, to garnish

Thoroughly wash the fresh leeks properly and trim off the roots and the majority of the dark green parts. Slice in half longways then into half-inch pieces. Put in a deep pan and cover with fresh water, then heat over a moderate heat for about 20 minutes or until softened.

Strain the cooked leeks and place in a big bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and season liberally with pepper and salt. Mix completely using your palms then form a several tablespoonfuls into a patty, shaping a bit. Set on a tray and proceed for the balance of the mixture.

Warm olive oil in a pan to a level of about ¾ inch over a medium heat. When the oil is hot, fry the patties in small batches until crispy on all sides. (Do not fill the skillet as this reduces the heat of the oil.) Take out the finished croquettes to a tray lined with absorbent paper and permit to cool.

Offer with lemon wedges.

Keftes de Espinacha

These spinach with cheese fritters are a true pleasure. The crunchy crust gives way to a soft interior. The spinach brings a vibrant, slightly green flavor, while the dairy gives a rich, umami smoothness. You can substitute the dairy cheese with cooked, pureed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, finely chopped
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Cooking oil for frying (or use neutral oil)
• Lemon slices, to accompany

For raw spinach, clean it well, removing any hard stems, and coarsely chop it into big pieces. Put in a deep pan with a bit of hot water over a medium flame. Once cooked, strain in a sieve for about 15 mins, then remove any extra water and put aside.

When working with thawed frozen spinach, carefully squeeze out excess liquid.

Preheat the oil in a pan over a medium flame and saute the chopped onion and minced garlic until softened, about 4 minutes. Turn off the heat.

Combine the prepared spinach, sauteed onion and garlic, hard cheese, soft cheese, spice, paprika, breading and eggs in a big mixing bowl and spice with seasoning. Mix completely until blended. If the dough seems too loose, incorporate some more breading.

By hand, shape the preparation into elongated patties slightly larger than a walnut shell but smaller than an chicken egg, and place them on a plate covered with wax paper. Wrap and cool for at least 60 minutes.

In a wide pan over medium heat, preheat olive oil to a amount of about 1 centimeter. Fry the fritters a small batch for 2–3 minutes each side, flipping so they are crispy everywhere, then put on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

Boasting a golden crust and tender interior, these croquettes are not only flavorful but also a extremely nutritious snack or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to accompany

Put the lentils in a saucepan and submerge with ample water. Boil over a moderate heat for about 20 minutes or until almost cooked, including more water to keep the legumes immersed if necessary.

Mix in the cracked wheat and proceed cooking until softened. Drain the mixture well and reserve in a bowl.

Heat half of the