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Leek Croquettes

Bite-sized pan-fried patties, often known as keftedes, stand as a beloved signature dish in Sephardic Jewish cuisine. These particular leek croquettes offer a tasty combination of savory beef with the subtle, mildly sweet essence of fresh leeks, rendering them utterly addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon slices, to garnish

Clean the fresh leeks well and cut away the root ends and most of the green tops. Chop in half along the length then into 1.5-centimeter rounds. Place in a large skillet and submerge with cold water, then heat over a moderate heat for about 20 mins or until softened.

Remove the water from the softened leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, dill, flat-leaf parsley and paprika and spice well with seasoning. Stir well using your hands then mold a couple of tablespoonfuls into a ball, pressing a bit. Set on a plate and proceed for the remaining of the ingredients.

Preheat olive oil in a skillet to a level of about ¾ inch over a moderate heat. When the heated oil is ready, cook the fritters in batches until golden on all sides. (Avoid overcrowding the skillet as this lowers the temperature of the cooking oil.) Transfer the ready fritters to a dish lined with paper towel and let to cool.

Offer with lemon wedges.

Spinach Patties

These spinach with cheese fritters are a true pleasure. The crispy exterior gives way to a creamy interior. The spinach adds a fresh, somewhat natural flavor, while the dairy offers a savory, flavorful creaminess. It's possible to replace the dairy cheese with boiled, pureed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if needed
• 3 eggs
• Oil for frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

If using raw spinach, rinse it thoroughly, discarding any tough stems, and coarsely chop it into big pieces. Put in a deep pan with a bit of liquid over a medium heat. Once wilted, remove in a strainer for about 15 minutes, then squeeze out any extra water and reserve.

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

Warm the cooking oil in a pan over a medium flame and cook the chopped onion and garlic until softened, about 4 minutes. Remove from the heat.

Place the cooked spinach, fried onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and flavor with seasoning. Stir thoroughly until combined. If the preparation looks too wet, mix in some extra crumbs.

With your fingers, mold the preparation into elongated patties slightly larger than a nut but less bulky than an large egg, and set them on a plate lined with wax paper. Seal and refrigerate for at least one hour.

In a wide pan over moderate heat, preheat oil to a level of about 1 centimeter. Cook the croquettes a handful for a couple of minutes per side, turning so they are golden everywhere, then transfer on kitchen roll.

Serve with lemon wedges.

Lentil Patties

Boasting a crunchy outside and soft inside, these croquettes are not only delicious but also a extremely nutritious appetizer or dish.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to accompany

Add the dry lentils in a pot and submerge with plenty of cold water. Simmer over a moderate heat for about 20 minutes or until almost cooked, adding more water to keep the legumes covered if needed.

Mix in the cracked wheat and proceed cooking until softened. Strain the ingredients completely and reserve in a bowl.

Heat 50% of the