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Leek Croquettes

Bite-sized pan-fried croquettes, often known as keftedes, stand as a treasured signature dish in Sephardic cooking. These particular leek patties deliver a delicious fusion of rich minced beef with the delicate, mildly sweet taste of leeks, and they are truly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Wash the fresh leeks well and cut away the root ends and the bulk of the green stalk. Chop lengthwise lengthways then into half-inch rounds. Place in a deep frying pan and cover with water, then cook over a medium heat for about 20 mins or until softened.

Drain the softened leeks and put in a big bowl with the ground beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and spice and flavor liberally with salt and pepper. Combine well using your palms then mold a few spoonfuls into a patty, pressing a little. Set on a platter and repeat for the rest of the mixture.

Warm olive oil in a skillet to a depth of about 2 centimeters over a medium heat. When the heated oil is sizzling, brown the patties in batches until golden brown on both sides. (Do not fill the skillet as this lowers the heat of the oil.) Take out the ready patties to a dish lined with absorbent paper and allow to rest.

Serve with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a true pleasure. The golden exterior gives way to a creamy interior. The leafy spinach adds a bright, slightly natural flavor, while the cheese provides a deep, savory richness. You can substitute the cheesy element with boiled, pureed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Olive oil for pan-frying (or use vegetable oil)
• Fresh lemon, to serve

When using fresh spinach, wash it well, removing any stalks, and roughly chop it into big pieces. Place in a deep pan with a little water over a medium heat. Once softened, remove in a sieve for about 15 minutes, then squeeze out any remaining moisture and put aside.

If using defrosted spinach, completely press out extra water.

Warm the olive oil in a pan over a medium heat and saute the onion and garlic until tender, about 4 minutes. Remove from the flame.

Put the cooked spinach, cooked onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, red spice, breading and eggs in a big mixing bowl and flavor with seasoning. Combine thoroughly until combined. If the dough seems too loose, mix in some more breading.

By hand, form the dough into oval shapes somewhat larger than a nut but more compact than an egg, and place them on a plate lined with parchment paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium flame, heat oil to a amount of about half an inch. Cook the croquettes a few at a time for 2–3 minutes on both sides, rotating so they are golden completely, then transfer on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these croquettes are not only flavorful but also a wonderfully healthy bite or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Greek yoghurt and lemon slices, to accompany

Add the brown lentils in a pan and cover with ample water. Simmer over a medium flame for about 20 mins or until nearly done, adding extra liquid to keep the lentils immersed if necessary.

Mix in the cracked wheat and keep cooking until softened. Strain the lentils and burghul well and put aside in a bowl.

Heat half of the