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Leek Croquettes

Petite crispy patties, typically referred to as keftedes, stand as a beloved signature dish in Sephardic cooking. These wonderful leek patties offer a delicious fusion of savory ground beef with the delicate, slightly sweet essence of fresh leeks, and they are truly crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks carefully and cut away the root ends and most of the green tops. Cut into halves lengthways then into 1.5-centimeter rounds. Put in a deep frying pan and submerge with fresh water, then heat over a moderate heat for about 20 minutes or until softened.

Remove the water from the cooked leeks and place in a big bowl with the beef, beaten eggs, matzo meal, fresh dill, chopped parsley and spice and spice well with seasoning. Stir thoroughly using your hands then shape a couple of spoonfuls into a ball, shaping a little. Place on a tray and repeat for the balance of the mixture.

Preheat olive oil in a pan to a amount of about 2 centimeters over a moderate heat. When the oil is sizzling, brown the croquettes in batches until golden brown on all sides. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Remove the ready patties to a tray topped with absorbent paper and allow to rest.

Offer with lemon wedges.

Keftes de Espinacha

These spinach with cheese croquettes are a true pleasure. The crunchy exterior opens up to a soft filling. The fresh spinach imparts a fresh, slightly earthy taste, while the dairy offers a rich, flavorful smoothness. You can substitute the cheese with steamed, mashed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 large eggs
• Oil for pan-frying (or sunflower oil)
• Lemon slices, to garnish

For leafy greens, wash it well, removing any stalks, and cut into it into large chunks. Place in a large saucepan with a small amount hot water over a moderate heat. Once cooked, drain in a strainer for about a quarter hour, then squeeze out any extra water and set aside.

For defrosted spinach, carefully remove excess liquid.

Preheat the cooking oil in a skillet over a medium flame and fry the chopped onion and garlic cloves until softened, about four minutes. Remove from the heat.

Combine the prepared spinach, fried onion and garlic, hard cheese, ricotta, nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and spice with salt and pepper. Mix completely until combined. If the dough looks too wet, add some additional breadcrumbs.

Using your hands, shape the preparation into elongated patties a bit bigger than a nut but more compact than an chicken egg, and set them on a tray topped with baking paper. Seal and cool for at least one hour.

In a large frying pan over medium heat, preheat oil to a level of about half an inch. Fry the croquettes a few at a time for two to three minutes per side, turning so they are crispy all over, then transfer on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

Boasting a golden crust and soft inside, these patties are not only delicious but also a wonderfully healthy appetizer or main course.

Yields 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to garnish

Place the brown lentils in a pan and cover with plenty of water. Simmer over a moderate heat for about 20 mins or until nearly done, adding additional water to maintain the lentils covered if needed.

Stir in the cracked wheat and proceed cooking until tender. Remove the water from the ingredients completely and reserve in a mixing bowl.

Heat a portion of the