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Leek Croquettes

Petite crispy croquettes, typically referred to as keftedes, represent a cherished speciality in Sephardic Jewish cuisine. These particular leek fritters deliver a delicious blend of rich ground beef with the subtle, slightly sweet essence of fresh leeks, and they are truly addictive.

Makes 12

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

Wash the green leeks properly and trim off the root ends and most of the green stalk. Chop into halves along the length then into 1.5cm pieces. Put in a deep frying pan and cover with cold water, then simmer over a moderate heat for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and transfer in a big bowl with the minced beef, beaten eggs, crumbs, chopped dill, parsley and paprika and flavor generously with seasoning. Mix completely using your fingers then form a several tablespoonfuls into a croquette, shaping a little. Set on a platter and continue for the rest of the mixture.

Preheat oil in a skillet to a depth of about 2cm over a moderate heat. When the oil is sizzling, brown the patties in batches until crispy on both sides. (Avoid overcrowding the pan as this drops the temperature of the oil.) Take out the cooked patties to a plate lined with absorbent paper and permit to cool.

Present with lemon slices.

Spinach Croquettes

These cheesy spinach fritters are a true treat. The golden crust reveals a smooth center. The leafy spinach brings a vibrant, slightly green flavor, while the dairy offers a rich, savory smoothness. You can substitute the cheesy element with cooked, pureed potato if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Lemon slices, to serve

When using fresh spinach, rinse it carefully, getting rid of any hard stems, and roughly chop it into large chunks. Place in a large saucepan with a little water over a medium heat. Once softened, drain in a sieve for about 15 minutes, then press out any excess liquid and put aside.

If using thawed frozen spinach, completely remove excess liquid.

Heat the cooking oil in a frying pan over a medium flame and fry the onion and minced garlic until tender, about four minutes. Turn off the stove.

Combine the prepared spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, nutmeg, sweet paprika, breading and beaten eggs in a large bowl and flavor with salt and pepper. Mix completely until blended. If the preparation seems too wet, incorporate some additional breadcrumbs.

With your fingers, shape the preparation into oval shapes slightly larger than a walnut shell but more compact than an egg, and place them on a tray covered with baking paper. Seal and chill for at least 60 minutes.

In a big skillet over medium heat, warm oil to a depth of about 1cm. Cook the fritters a few at a time for two to three minutes per side, flipping so they are golden brown everywhere, then place on kitchen roll.

Serve with fresh lemon.

Lentil Patties

Boasting a crunchy outside and tender interior, these fritters are not only delicious but also a wonderfully nutritious appetizer or dish.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to serve

Add the dry lentils in a saucepan and submerge with ample water. Cook over a medium heat for about 20 minutes or until partially softened, adding additional water to maintain the legumes submerged if needed.

Add the burghul and proceed cooking until softened. Remove the water from the lentils and burghul thoroughly and reserve in a container.

Preheat 50% of the