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Leek Croquettes

Bite-sized crispy patties, commonly called keftedes, are a cherished signature dish in Sephardic Jewish cooking. These leek fritters deliver a tasty fusion of rich beef with the subtle, sweetly mild taste of tender leeks, rendering them absolutely crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to serve

Clean the leeks well and remove the base and most of the green tops. Chop in half along the length then into 1.5-centimeter rounds. Put in a deep frying pan and submerge with water, then cook over a moderate heat for about twenty minutes or until softened.

Strain the cooked leeks and place in a mixing bowl with the beef, beaten eggs, matzo meal, fresh dill, parsley and spice and flavor well with seasoning. Mix completely using your hands then shape a several spoonfuls into a patty, shaping a bit. Place on a platter and proceed for the remaining of the preparation.

Heat cooking oil in a frying pan to a level of about 2 centimeters over a medium heat. When the oil is hot, brown the fritters in small groups until golden brown on both sides. (Avoid overcrowding the frying pan as this reduces the heat of the cooking oil.) Transfer the cooked croquettes to a dish topped with kitchen paper and allow to drain.

Offer with lemon slices.

Spinach Patties

These delightful spinach with cheese fritters are a real treat. The golden exterior gives way to a smooth filling. The spinach adds a vibrant, slightly natural note, while the dairy gives a deep, savory creaminess. Feel free to swap the cheese with boiled, mashed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if needed
• 3 large eggs
• Cooking oil for frying (or use vegetable oil)
• Fresh lemon, to garnish

When using raw spinach, clean it thoroughly, getting rid of any stalks, and roughly chop it into big pieces. Place in a large saucepan with a bit of hot water over a medium heat. Once wilted, drain in a colander for about a quarter hour, then remove any excess liquid and put aside.

For thawed frozen spinach, carefully squeeze out extra water.

Heat the cooking oil in a frying pan over a medium heat and fry the onion and minced garlic until translucent, about 4 minutes. Turn off the heat.

Put the wilted spinach, fried onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and spice with seasoning. Combine well until incorporated. If the dough looks too soft, mix in some additional breadcrumbs.

By hand, shape the mixture into elongated patties somewhat larger than a walnut shell but smaller than an large egg, and set them on a tray lined with baking paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over medium heat, warm olive oil to a depth of about half an inch. Cook the croquettes a few at a time for two to three minutes on both sides, flipping so they are golden brown everywhere, then transfer on paper towel.

Present with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and tender interior, these fritters are not only delicious but also a highly wholesome snack or main course.

Yields 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Greek yoghurt and lemon wedges, to accompany

Place the dry lentils in a pot and fill with plenty of fresh water. Boil over a medium heat for about 20 minutes or until almost cooked, pouring extra liquid to keep the pulses submerged if needed.

Stir in the cracked wheat and continue cooking until tender. Strain the ingredients completely and put aside in a container.

Preheat half of the