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Leek Croquettes

Petite crispy patties, often known as keftedes, stand as a treasured signature dish in Sephardic cuisine. These wonderful leek fritters present a delicious blend of hearty minced beef with the delicate, mildly sweet taste of tender leeks, rendering them absolutely irresistible.

Yields 12

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

Wash the leeks properly and cut away the roots and the majority of the green tops. Cut lengthwise longways then into half-inch slices. Transfer in a deep pan and fill with water, then simmer over a moderate heat for about 20 minutes or until softened.

Strain the cooked leeks and place in a large mixing bowl with the minced beef, eggs, crumbs, dill, chopped parsley and paprika and spice liberally with seasoning. Stir completely using your fingers then mold a couple of scoops into a ball, pressing a little. Place on a plate and continue for the remaining of the ingredients.

Heat olive oil in a frying pan to a amount of about ¾ inch over a medium flame. When the olive oil is hot, cook the fritters in small batches until golden brown on all sides. (Do not fill the pan as this drops the temperature of the oil.) Take out the cooked croquettes to a tray topped with kitchen paper and let to cool.

Offer with lemon slices.

Spinach Patties

These cheesy spinach croquettes are a genuine delight. The crispy exterior opens up to a creamy interior. The fresh spinach adds a fresh, moderately green note, while the grated cheese gives a deep, savory smoothness. You can substitute the cheesy element with steamed, pureed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or sunflower oil)
• Lemon wedges, to accompany

When using leafy greens, rinse it thoroughly, discarding any stalks, and roughly chop it into big pieces. Put in a deep pan with a bit of liquid over a medium flame. Once cooked, remove in a colander for about a quarter hour, then press out any excess liquid and reserve.

For thawed frozen spinach, carefully squeeze out excess liquid.

Warm the oil in a frying pan over a medium heat and cook the diced onion and garlic until translucent, about a few minutes. Turn off the flame.

Place the cooked spinach, sauteed onion and garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and spice with pepper and salt. Mix thoroughly until combined. If the mixture looks too loose, mix in some additional crumbs.

Using your hands, form the preparation into oval shapes somewhat larger than a nut but smaller than an chicken egg, and place them on a baking sheet lined with baking paper. Cover and refrigerate for at least 1 hour.

In a big skillet over medium flame, preheat oil to a level of about 1 centimeter. Brown the patties a few at a time for 2–3 minutes each side, rotating so they are crispy completely, then transfer on absorbent paper.

Present with fresh lemon.

Lentil Patties

Boasting a crispy exterior and soft inside, these croquettes are not only flavorful but also a extremely wholesome bite or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, minced
• 1 large egg
• Pepper and salt, to taste
• Yogurt and lemon wedges, to serve

Place the brown lentils in a saucepan and submerge with enough cold water. Boil over a moderate heat for about 20 mins or until partially softened, pouring more water to keep the lentils submerged if required.

Stir in the bulgur wheat and proceed cooking until tender. Remove the water from the ingredients well and put aside in a bowl.

Heat a portion of the