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Leek Croquettes

Small fried fritters, typically called keftedes, are a beloved delicacy in Sephardic cuisine. These wonderful leek croquettes present a flavorful combination of savory minced beef with the gentle, mildly sweet flavour of tender leeks, making them utterly irresistible.

Yields 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Wash the leeks carefully and trim off the base and the bulk of the green stalk. Slice lengthwise along the length then into 1.5-centimeter rounds. Place in a deep frying pan and submerge with water, then simmer over a medium flame for about 20 mins or until tender.

Strain the softened leeks and transfer in a big bowl with the minced beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and sweet paprika and flavor liberally with pepper and salt. Mix thoroughly using your palms then shape a few spoonfuls into a croquette, shaping a slightly. Put on a plate and continue for the rest of the preparation.

Warm cooking oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the oil is hot, fry the fritters in small batches until golden on each side. (Do not fill the pan as this reduces the heat of the oil.) Take out the cooked croquettes to a tray covered with absorbent paper and let to cool.

Present with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese patties are a true treat. The golden crust reveals a soft center. The leafy spinach adds a bright, slightly green note, while the cheese provides a rich, savory smoothness. It's possible to replace the dairy cheese with cooked, pureed potatoes if you like.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Fresh lemon, to garnish

When using raw spinach, rinse it well, discarding any hard stems, and coarsely chop it into sizable portions. Place in a deep pan with a small amount hot water over a medium heat. Once softened, remove in a colander for about 15 mins, then press out any remaining moisture and put aside.

When working with defrosted spinach, thoroughly remove excess liquid.

Heat the olive oil in a frying pan over a medium heat and saute the onion and garlic until softened, about four minutes. Remove from the flame.

Place the wilted spinach, fried onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, red spice, dry crumbs and beaten eggs in a large bowl and spice with pepper and salt. Mix completely until blended. If the dough seems too wet, incorporate some additional breadcrumbs.

With your fingers, form the dough into oval shapes a bit bigger than a nut but less bulky than an large egg, and put them on a plate covered with baking paper. Seal and refrigerate for at least 1 hour.

In a big skillet over medium heat, heat cooking oil to a level of about 1cm. Cook the croquettes a small batch for two to three minutes per side, rotating so they are golden completely, then put on absorbent paper.

Offer with lemon slices.

Lentil Patties

Featuring a crunchy outside and soft inside, these croquettes are not only flavorful but also a highly healthy bite or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to liking
• Yogurt and lemon slices, to accompany

Place the dry lentils in a pan and cover with ample water. Boil over a moderate heat for about 20 mins or until partially softened, including additional water to ensure the legumes immersed if needed.

Stir in the bulgur wheat and keep cooking until fully cooked. Strain the ingredients thoroughly and put aside in a bowl.

Preheat a portion of the