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Leek Croquettes

Bite-sized crispy croquettes, typically called keftedes, stand as a beloved speciality in Sephardic culinary traditions. These wonderful leek croquettes offer a delicious fusion of savory ground beef with the delicate, slightly sweet essence of leeks, making them truly irresistible.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the fresh leeks well and remove the base and most of the green stalk. Slice lengthwise along the length then into 1.5-centimeter pieces. Place in a deep frying pan and fill with fresh water, then heat over a medium flame for about 20 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, fresh dill, flat-leaf parsley and sweet paprika and season liberally with pepper and salt. Stir completely using your hands then mold a several tablespoonfuls into a ball, shaping a little. Set on a tray and continue for the rest of the preparation.

Preheat olive oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the oil is hot, fry the croquettes in small groups until crispy on both sides. (Avoid overcrowding the pan as this lowers the temperature of the oil.) Take out the ready fritters to a dish covered with absorbent paper and allow to rest.

Serve with lemon wedges.

Spinach Patties

These amazing spinach with cheese croquettes are a real pleasure. The golden exterior reveals a creamy filling. The spinach brings a fresh, moderately earthy taste, while the dairy offers a rich, umami smoothness. You can substitute the dairy cheese with cooked, pureed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to accompany

When using raw spinach, clean it well, discarding any hard stems, and cut into it into large chunks. Put in a deep pan with a bit of liquid over a medium flame. Once cooked, drain in a sieve for about a quarter hour, then remove any excess liquid and put aside.

For thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Warm the cooking oil in a frying pan over a medium heat and fry the chopped onion and garlic until tender, about a few minutes. Remove from the stove.

Combine the prepared spinach, cooked onion and garlic, hard cheese, creamy cheese, nutmeg, red spice, breading and eggs in a large bowl and flavor with pepper and salt. Combine well until combined. If the dough appears too wet, add some more crumbs.

Using your hands, shape the dough into oval croquettes slightly larger than a walnut but less bulky than an egg, and put them on a baking sheet topped with wax paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium heat, heat oil to a level of about 1 centimeter. Cook the croquettes a small batch for a couple of minutes each side, flipping so they are golden everywhere, then transfer on paper towel.

Serve with lemon slices.

Lentil Patties

Boasting a crispy exterior and soft inside, these patties are not only flavorful but also a wonderfully healthy appetizer or dish.

Makes 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Yogurt and lemon wedges, to serve

Place the brown lentils in a saucepan and fill with enough fresh water. Boil over a medium flame for about 20 minutes or until nearly done, pouring extra liquid to keep the pulses immersed if necessary.

Stir in the burghul and proceed cooking until tender. Drain the ingredients thoroughly and reserve in a bowl.

Heat a portion of the