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Leek Croquettes

Small fried croquettes, often referred to as keftedes, stand as a beloved signature dish in Sephardic culinary traditions. These wonderful leek fritters present a flavorful fusion of savory minced beef with the delicate, mildly sweet flavour of leeks, making them utterly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the leeks carefully and cut away the root ends and most of the dark green parts. Slice into halves lengthways then into 1.5-centimeter pieces. Transfer in a deep pan and fill with cold water, then cook over a medium heat for about 20 minutes or until tender.

Strain the softened leeks and place in a large mixing bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and flavor liberally with salt and pepper. Stir completely using your hands then shape a couple of scoops into a ball, pressing a bit. Put on a plate and repeat for the remaining of the preparation.

Warm oil in a pan to a amount of about 2cm over a medium flame. When the heated oil is ready, brown the fritters in batches until golden on each side. (Do not fill the skillet as this lowers the heat of the oil.) Take out the finished fritters to a dish topped with absorbent paper and let to cool.

Serve with lemon wedges.

Spinach Patties

These spinach with cheese croquettes are a real pleasure. The crispy exterior gives way to a soft interior. The fresh spinach adds a bright, slightly earthy taste, while the cheese provides a savory, savory creaminess. You can substitute the cheese with cooked, mashed potato if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Oil for pan-frying (or use neutral oil)
• Fresh lemon, to serve

When using leafy greens, wash it thoroughly, removing any stalks, and coarsely chop it into big pieces. Place in a big pot with a bit of water over a medium flame. Once wilted, strain in a colander for about a quarter hour, then press out any extra water and reserve.

When working with previously frozen spinach, carefully squeeze out excess liquid.

Heat the olive oil in a frying pan over a medium heat and fry the onion and garlic cloves until translucent, about 4 minutes. Turn off the heat.

Put the wilted spinach, cooked onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, red spice, breadcrumbs and eggs in a container and flavor with pepper and salt. Stir completely until combined. If the dough appears too soft, add some more breading.

Using your hands, form the mixture into oval croquettes somewhat larger than a walnut shell but smaller than an egg, and put them on a tray topped with wax paper. Seal and chill for at least 60 minutes.

In a big skillet over medium heat, preheat oil to a amount of about 1cm. Fry the fritters a handful for two to three minutes per side, turning so they are golden completely, then place on paper towel.

Present with fresh lemon.

Lentil Patties

Boasting a crispy exterior and tender interior, these fritters are not only delicious but also a wonderfully wholesome snack or meal.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to preference
• Creamy yogurt and lemon slices, to serve

Add the dry lentils in a saucepan and fill with plenty of water. Simmer over a medium flame for about 20 minutes or until almost cooked, adding extra liquid to ensure the legumes immersed if required.

Add the cracked wheat and keep cooking until fully cooked. Drain the lentils and burghul thoroughly and put aside in a mixing bowl.

Preheat 50% of the