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Leek Croquettes

Small crispy croquettes, typically referred to as keftedes, stand as a cherished delicacy in Sephardic Jewish cooking. These leek fritters offer a flavorful combination of savory minced beef with the gentle, slightly sweet flavour of fresh leeks, making them utterly irresistible.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Thoroughly wash the leeks properly and remove the base and the bulk of the dark green parts. Slice in half along the length then into 1.5cm rounds. Transfer in a deep pan and cover with cold water, then heat over a moderate heat for about twenty minutes or until tender.

Strain the cooked leeks and place in a mixing bowl with the beef, beaten eggs, breadcrumbs, dill, parsley and paprika and spice liberally with pepper and salt. Combine well using your palms then form a couple of spoonfuls into a patty, pressing a little. Set on a platter and proceed for the rest of the preparation.

Warm cooking oil in a pan to a depth of about 2cm over a medium heat. When the olive oil is ready, fry the fritters in batches until golden brown on each side. (Do not fill the frying pan as this drops the heat of the oil.) Remove the finished fritters to a plate lined with paper towel and let to rest.

Offer with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a genuine pleasure. The crunchy exterior opens up to a soft center. The fresh spinach imparts a vibrant, somewhat earthy flavor, while the dairy gives a rich, umami smoothness. You can substitute the dairy cheese with cooked, pureed spuds if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Olive oil for deep-frying (or use sunflower oil)
• Lemon slices, to garnish

When using fresh spinach, rinse it carefully, removing any hard stems, and coarsely chop it into large chunks. Transfer in a deep pan with a little liquid over a medium heat. Once cooked, strain in a sieve for about a quarter hour, then remove any extra water and put aside.

When working with defrosted spinach, thoroughly press out excess liquid.

Preheat the cooking oil in a skillet over a medium flame and fry the chopped onion and garlic until softened, about 4 minutes. Turn off the flame.

Combine the wilted spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and flavor with salt and pepper. Stir well until combined. If the dough looks too loose, incorporate some more crumbs.

By hand, form the mixture into oval croquettes a bit bigger than a walnut shell but less bulky than an egg, and set them on a baking sheet lined with baking paper. Cover and chill for at least 60 minutes.

In a wide pan over medium heat, warm cooking oil to a depth of about 1cm. Brown the fritters a small batch for a couple of minutes on both sides, flipping so they are crispy all over, then transfer on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

Boasting a crunchy outside and soft inside, these croquettes are not only delicious but also a extremely healthy appetizer or dish.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to garnish

Place the lentils in a pan and cover with enough fresh water. Cook over a medium heat for about 20 minutes or until almost cooked, pouring extra liquid to keep the legumes covered if necessary.

Add the cracked wheat and keep cooking until fully cooked. Remove the water from the ingredients completely and reserve in a bowl.

Heat half of the