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Leek Croquettes

Petite fried croquettes, commonly called keftedes, represent a treasured delicacy in Sephardic Jewish cuisine. These wonderful leek fritters present a flavorful fusion of savory beef with the delicate, sweetly mild essence of tender leeks, and they are utterly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon wedges, to accompany

Wash the green leeks carefully and remove the root ends and the majority of the green tops. Chop in half lengthways then into 1.5-centimeter slices. Transfer in a large skillet and submerge with water, then heat over a medium heat for about twenty minutes or until tender.

Drain the cooked leeks and transfer in a big bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and season liberally with pepper and salt. Combine thoroughly using your hands then form a couple of spoonfuls into a croquette, shaping a little. Set on a plate and repeat for the rest of the preparation.

Heat olive oil in a skillet to a level of about ¾ inch over a medium heat. When the heated oil is hot, brown the croquettes in small batches until golden brown on all sides. (Don't overcrowd the frying pan as this lowers the oil temperature of the oil.) Remove the ready fritters to a plate topped with kitchen paper and permit to rest.

Serve with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese patties are a true treat. The crunchy outside reveals a creamy filling. The fresh spinach adds a bright, slightly natural taste, while the grated cheese offers a deep, savory smoothness. Feel free to swap the dairy cheese with steamed, pureed potato if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 large eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to accompany

For fresh spinach, wash it well, getting rid of any stalks, and roughly chop it into large chunks. Place in a large saucepan with a little hot water over a medium flame. Once softened, drain in a colander for about 15 minutes, then squeeze out any excess liquid and put aside.

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

Warm the cooking oil in a skillet over a moderate heat and saute the chopped onion and garlic cloves until tender, about four minutes. Remove from the stove.

Combine the wilted spinach, sauteed onion and garlic, kefalotyri, ricotta, grated nutmeg, paprika, breading and beaten eggs in a large bowl and spice with pepper and salt. Mix well until combined. If the mixture appears too wet, mix in some additional breadcrumbs.

By hand, form the dough into oval shapes a bit bigger than a walnut shell but less bulky than an egg, and put them on a tray covered with parchment paper. Seal and chill for at least one hour.

In a big skillet over medium heat, heat oil to a amount of about half an inch. Fry the croquettes a handful for 2–3 minutes per side, flipping so they are crispy all over, then put on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

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

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to serve

Put the brown lentils in a saucepan and cover with plenty of fresh water. Simmer over a medium flame for about twenty minutes or until partially softened, including additional water to maintain the pulses immersed if required.

Stir in the burghul and proceed cooking until softened. Strain the lentils and burghul well and set aside in a container.

Warm a portion of the