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Leek Croquettes

Small fried croquettes, often referred to as keftedes, represent a treasured signature dish in Sephardic cuisine. These wonderful leek patties offer a flavorful blend of savory beef with the delicate, sweetly mild essence of leeks, making them truly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon slices, to serve

Wash the fresh leeks properly and trim off the roots and the majority of the green stalk. Slice lengthwise along the length then into half-inch slices. Place in a deep frying pan and cover with fresh water, then heat over a medium heat for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and place in a mixing bowl with the minced beef, beaten eggs, matzo meal, fresh dill, parsley and paprika and flavor well with pepper and salt. Stir well using your palms then shape a several scoops into a patty, pressing a bit. Place on a tray and proceed for the rest of the ingredients.

Warm olive oil in a skillet to a depth of about ¾ inch over a medium flame. When the oil is sizzling, cook the patties in small groups until golden on both sides. (Don't overcrowd the skillet as this drops the temperature of the oil.) Remove the cooked fritters to a dish topped with paper towel and permit to drain.

Serve with lemon wedges.

Keftes de Espinacha

These delightful spinach with cheese croquettes are a true delight. The crunchy crust opens up to a smooth filling. The leafy spinach brings a fresh, moderately natural note, while the grated cheese offers a deep, flavorful smoothness. Feel free to swap the cheesy element with cooked, mashed potato if you like.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Cooking oil for frying (or neutral oil)
• Fresh lemon, to accompany

When using fresh spinach, rinse it well, discarding any tough stems, and cut into it into big pieces. Put in a large saucepan with a small amount liquid over a medium flame. Once softened, remove in a colander for about 15 minutes, then squeeze out any extra water and set aside.

If using thawed frozen spinach, completely press out extra water.

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

Place the cooked spinach, cooked onion and sauteed garlic, hard cheese, ricotta, spice, sweet paprika, breadcrumbs and beaten eggs in a container and flavor with seasoning. Combine completely until blended. If the mixture appears too wet, add some additional breadcrumbs.

By hand, form the mixture into oval croquettes a bit bigger than a walnut shell but smaller than an large egg, and place them on a tray covered with wax paper. Seal and chill for at least one hour.

In a big skillet over moderate heat, warm olive oil to a amount of about half an inch. Cook the patties a small batch for a couple of minutes each side, rotating so they are crispy all over, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Patties

With their golden crust and tender interior, these croquettes are not only delicious but also a highly healthy appetizer or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to serve

Put the lentils in a pan and fill with enough fresh water. Boil over a moderate heat for about twenty minutes or until almost cooked, including extra liquid to maintain the lentils immersed if required.

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

Warm a portion of the