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Leek Croquettes

Small fried croquettes, typically called keftedes, are a beloved delicacy in Sephardic Jewish cooking. These leek fritters offer a flavorful blend of rich ground beef with the subtle, slightly sweet taste of tender leeks, and they are truly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the leeks well and cut away the root ends and the bulk of the green tops. Chop into halves longways then into 1.5-centimeter slices. Place in a deep pan and submerge with fresh water, then simmer over a medium flame for about twenty minutes or until tender.

Remove the water from the softened leeks and transfer in a big bowl with the minced beef, beaten eggs, matzo meal, dill, chopped parsley and paprika and season well with seasoning. Mix completely using your fingers then shape a couple of scoops into a croquette, shaping a bit. Place on a plate and repeat for the balance of the ingredients.

Preheat olive oil in a pan to a level of about 2 centimeters over a moderate heat. When the oil is sizzling, fry the patties in small batches until crispy on each side. (Avoid overcrowding the skillet as this lowers the temperature of the cooking oil.) Remove the finished croquettes to a dish topped with absorbent paper and let to drain.

Offer with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese patties are a genuine treat. The golden crust gives way to a smooth interior. The fresh spinach adds a fresh, somewhat green note, while the dairy offers a deep, flavorful smoothness. Feel free to swap the cheese with boiled, mashed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 large eggs
• Olive oil for deep-frying (or use sunflower oil)
• Lemon wedges, to serve

When using fresh spinach, wash it thoroughly, removing any tough stems, and cut into it into sizable portions. Put in a large saucepan with a bit of water over a medium flame. Once softened, remove in a sieve for about a quarter hour, then remove any extra water and set aside.

If using thawed frozen spinach, completely squeeze out excess liquid.

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

Put the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, red spice, breading and eggs in a container and season with seasoning. Mix completely until combined. If the preparation looks too wet, incorporate some extra breading.

With your fingers, form the dough into oval croquettes slightly larger than a walnut but less bulky than an egg, and set them on a tray lined with baking paper. Cover and chill for at least one hour.

In a wide pan over moderate heat, preheat olive oil to a amount of about 1cm. Cook the fritters a small batch for a couple of minutes each side, flipping so they are golden all over, then place on paper towel.

Serve with lemon slices.

Lentil Croquettes

With their crispy exterior and tender interior, these croquettes are not only tasty but also a highly wholesome snack or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to garnish

Place the dry lentils in a pan and submerge with enough cold water. Simmer over a medium flame for about twenty minutes or until nearly done, including additional water to maintain the lentils covered if needed.

Stir in the cracked wheat and keep cooking until tender. Remove the water from the mixture thoroughly and set aside in a container.

Warm a portion of the