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Leek Croquettes

Bite-sized crispy patties, commonly referred to as keftedes, represent a beloved signature dish in Sephardic Jewish cooking. These leek croquettes offer a flavorful combination of hearty ground beef with the delicate, mildly sweet essence of tender leeks, and they are absolutely addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to garnish

Thoroughly wash the green leeks well and cut away the root ends and most of the dark green parts. Slice lengthwise longways then into half-inch slices. Place in a deep pan and submerge with fresh water, then simmer over a moderate heat for about 20 minutes or until softened.

Drain the cooked leeks and transfer in a big bowl with the beef, eggs, crumbs, chopped dill, chopped parsley and spice and season well with seasoning. Combine thoroughly using your palms then mold a couple of tablespoonfuls into a patty, pressing a little. Place on a plate and repeat for the balance of the ingredients.

Preheat oil in a skillet to a level of about 2 centimeters over a medium heat. When the oil is hot, cook the fritters in batches until crispy on each side. (Do not fill the skillet as this lowers the heat of the oil.) Remove the ready croquettes to a dish topped with absorbent paper and permit to cool.

Present with fresh lemon.

Spinach Croquettes

These spinach and cheese fritters are a genuine pleasure. The crispy outside reveals a soft interior. The spinach adds a fresh, somewhat green note, while the cheese gives a rich, umami smoothness. You can substitute the cheesy element with cooked, mashed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Olive oil for deep-frying (or use sunflower oil)
• Lemon slices, to accompany

If using fresh spinach, rinse it carefully, removing any tough stems, and roughly chop it into big pieces. Place in a big pot with a small amount hot water over a moderate heat. Once wilted, remove in a sieve for about 15 mins, then press out any excess liquid and put aside.

When working with previously frozen spinach, thoroughly squeeze out unwanted moisture.

Preheat the oil in a frying pan over a moderate heat and cook the onion and garlic cloves until tender, about four minutes. Turn off the heat.

Place the prepared spinach, cooked onion and softened garlic, grated cheese, creamy cheese, nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and spice with salt and pepper. Stir thoroughly until incorporated. If the mixture seems too loose, incorporate some additional breading.

By hand, form the dough into elongated patties somewhat larger than a walnut shell but smaller than an egg, and put them on a baking sheet lined with parchment paper. Cover and cool for at least one hour.

In a large frying pan over moderate heat, heat olive oil to a level of about 1cm. Brown the fritters a handful for 2–3 minutes on both sides, rotating so they are golden brown all over, then transfer on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

With their golden crust and tender interior, these croquettes are not only tasty but also a wonderfully nutritious bite or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to accompany

Put the lentils in a pot and submerge with ample water. Cook over a medium heat for about twenty minutes or until partially softened, adding more water to ensure the pulses submerged if necessary.

Stir in the burghul and continue cooking until softened. Strain the mixture completely and put aside in a mixing bowl.

Heat half of the