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Leek Croquettes

Small fried fritters, commonly referred to as keftedes, are a cherished delicacy in Sephardic cooking. These leek croquettes present a delicious fusion of rich ground beef with the gentle, sweetly mild essence of leeks, and they are utterly addictive.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to garnish

Clean the leeks well and remove the base and the majority of the green tops. Cut lengthwise longways then into half-inch rounds. Put in a large skillet and fill with fresh water, then simmer over a medium heat for about 20 mins or until cooked through.

Drain the softened leeks and place in a large mixing bowl with the beef, eggs, crumbs, fresh dill, parsley and sweet paprika and spice generously with salt and pepper. Combine completely using your fingers then shape a couple of tablespoonfuls into a croquette, shaping a little. Place on a plate and repeat for the remaining of the ingredients.

Heat cooking oil in a pan to a depth of about 2cm over a moderate heat. When the olive oil is hot, brown the fritters in batches until crispy on all sides. (Do not fill the skillet as this drops the temperature of the cooking oil.) Transfer the finished fritters to a tray covered with absorbent paper and allow to rest.

Serve with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach fritters are a true pleasure. The crispy crust gives way to a creamy interior. The spinach imparts a bright, moderately green flavor, while the cheese offers a rich, savory smoothness. You can substitute the dairy cheese with boiled, crushed potato if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

When using raw spinach, wash it well, getting rid of any tough stems, and roughly chop it into big pieces. Place in a deep pan with a bit of water over a medium heat. Once wilted, remove in a strainer for about 15 minutes, then remove any excess liquid and reserve.

If using thawed frozen spinach, carefully remove excess liquid.

Warm the oil in a frying pan over a medium heat and fry the chopped onion and garlic cloves until translucent, about a few minutes. Turn off the stove.

Place the prepared spinach, sauteed onion and garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and season with pepper and salt. Mix completely until combined. If the preparation seems too soft, incorporate some extra breading.

By hand, shape the mixture into oval croquettes somewhat larger than a walnut but smaller than an egg, and put them on a plate lined with wax paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over moderate heat, heat oil to a amount of about 1 centimeter. Cook the patties a few at a time for a couple of minutes each side, turning so they are crispy everywhere, then place on paper towel.

Serve with lemon wedges.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these fritters are not only flavorful but also a wonderfully nutritious appetizer or meal.

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Yogurt and lemon slices, to garnish

Add the dry lentils in a saucepan and submerge with ample cold water. Simmer over a moderate heat for about 20 mins or until nearly done, including more water to maintain the pulses immersed if necessary.

Stir in the burghul and proceed cooking until softened. Drain the ingredients well and put aside in a mixing bowl.

Warm a portion of the