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Leek Croquettes

Petite fried fritters, typically referred to as keftedes, represent a cherished delicacy in Sephardic cooking. These leek croquettes offer a tasty fusion of savory beef with the subtle, sweetly mild flavour of tender leeks, and they are truly addictive.

Produces 12

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

Clean the leeks properly and remove the root ends and most of the green tops. Chop into halves along the length then into half-inch rounds. Place in a deep pan and cover with cold water, then simmer over a medium heat for about twenty minutes or until cooked through.

Strain the cooked leeks and transfer in a big bowl with the ground beef, eggs, matzo meal, chopped dill, parsley and paprika and flavor liberally with salt and pepper. Stir well using your palms then mold a couple of scoops into a patty, shaping a little. Put on a plate and repeat for the rest of the preparation.

Preheat olive oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the oil is sizzling, cook the croquettes in small groups until crispy on all sides. (Don't overcrowd the frying pan as this lowers the heat of the oil.) Take out the ready patties to a dish lined with kitchen paper and allow to drain.

Offer with fresh lemon.

Spinach Croquettes

These spinach and cheese fritters are a genuine pleasure. The golden exterior gives way to a soft filling. The spinach imparts a bright, moderately natural taste, while the dairy offers a savory, flavorful richness. You can substitute the cheesy element with cooked, crushed potatoes if you like.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Lemon slices, to garnish

When using fresh spinach, clean it thoroughly, getting rid of any stalks, and roughly chop it into large chunks. Put in a big pot with a bit of liquid over a medium heat. Once wilted, drain in a sieve for about a quarter hour, then remove any remaining moisture and reserve.

For previously frozen spinach, thoroughly squeeze out excess liquid.

Warm the oil in a skillet over a moderate heat and cook the onion and garlic until translucent, about four minutes. Turn off the stove.

Place the prepared spinach, sauteed onion and garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and flavor with salt and pepper. Mix thoroughly until blended. If the preparation seems too wet, mix in some additional breadcrumbs.

With your fingers, mold the dough into elongated patties slightly larger than a walnut shell but more compact than an egg, and place them on a tray topped with baking paper. Wrap and refrigerate for at least one hour.

In a wide pan over moderate heat, warm cooking oil to a level of about 1 centimeter. Brown the croquettes a few at a time for 2–3 minutes on both sides, turning so they are crispy all over, then transfer on paper towel.

Serve with fresh lemon.

Lentil Patties

With their crunchy outside and moist center, these croquettes are not only flavorful but also a highly nutritious bite or meal.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to serve

Place the brown lentils in a saucepan and cover with ample cold water. Simmer over a moderate heat for about twenty minutes or until partially softened, adding additional water to maintain the lentils covered if necessary.

Stir in the burghul and continue cooking until fully cooked. Remove the water from the mixture well and set aside in a mixing bowl.

Warm half of the