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Leek Croquettes

Petite crispy patties, commonly referred to as keftedes, represent a beloved delicacy in Sephardic Jewish culinary traditions. These particular leek croquettes offer a delicious blend of rich ground beef with the gentle, mildly sweet essence of fresh leeks, and they are absolutely irresistible.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon wedges, to accompany

Wash the leeks well and remove the root ends and the bulk of the green tops. Chop in half along the length then into 1.5cm rounds. Transfer in a deep frying pan and fill with cold water, then cook over a medium heat for about 20 minutes or until softened.

Drain the softened leeks and transfer in a big bowl with the minced beef, eggs, breadcrumbs, chopped dill, chopped parsley and spice and spice liberally with seasoning. Mix completely using your palms then shape a few tablespoonfuls into a croquette, shaping a little. Put on a tray and continue for the rest of the preparation.

Warm oil in a pan to a amount of about 2 centimeters over a medium flame. When the oil is ready, fry the fritters in small batches until golden brown on each side. (Don't overcrowd the skillet as this drops the heat of the oil.) Transfer the ready patties to a dish topped with kitchen paper and let to cool.

Present with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach croquettes are a real delight. The crispy outside opens up to a creamy center. The fresh spinach adds a bright, moderately earthy flavor, while the grated cheese gives a savory, flavorful smoothness. It's possible to replace the cheesy element with steamed, mashed spuds if you wish.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Fresh lemon, to serve

If using leafy greens, clean it well, removing any hard stems, and coarsely chop it into large chunks. Place in a big pot with a bit of water over a moderate heat. Once wilted, drain in a colander for about 15 mins, then press out any extra water and set aside.

When working with previously frozen spinach, thoroughly remove extra water.

Preheat the olive oil in a pan over a moderate heat and saute the diced onion and garlic until softened, about a few minutes. Take off the stove.

Put the prepared spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, dry crumbs and eggs in a container and flavor with seasoning. Mix completely until combined. If the dough seems too loose, add some more crumbs.

Using your hands, form the dough into oval shapes a bit bigger than a walnut shell but less bulky than an large egg, and set them on a plate lined with baking paper. Seal and cool for at least 1 hour.

In a wide pan over medium heat, preheat oil to a level of about half an inch. Cook the croquettes a few at a time for two to three minutes each side, flipping so they are golden brown all over, then place on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these patties are not only delicious but also a wonderfully wholesome bite or main course.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and fresh lemon, to garnish

Put the dry lentils in a saucepan and cover with ample cold water. Cook over a medium flame for about 20 mins or until almost cooked, pouring more water to ensure the pulses submerged if necessary.

Add the bulgur wheat and proceed cooking until fully cooked. Strain the mixture completely and set aside in a bowl.

Warm a portion of the