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Leek Croquettes

Petite crispy croquettes, often referred to as keftedes, are a beloved delicacy in Sephardic Jewish culinary traditions. These particular leek fritters offer a tasty blend of rich ground beef with the subtle, sweetly mild taste of tender leeks, and they are absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to garnish

Wash the leeks properly and remove the base and most of the green stalk. Chop lengthwise along the length then into 1.5-centimeter pieces. Transfer in a deep pan and submerge with fresh water, then cook over a medium heat for about twenty minutes or until softened.

Drain the leeks and put in a large mixing bowl with the beef, eggs, crumbs, fresh dill, parsley and spice and season generously with salt and pepper. Mix completely using your hands then shape a few tablespoonfuls into a croquette, flattening a slightly. Set on a platter and repeat for the rest of the preparation.

Warm olive oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the olive oil is hot, brown the fritters in small groups until crispy on both sides. (Don't overcrowd the pan as this lowers the oil temperature of the cooking oil.) Transfer the finished croquettes to a dish covered with absorbent paper and let to cool.

Present with fresh lemon.

Spinach Croquettes

These amazing spinach with cheese croquettes are a true delight. The crunchy outside opens up to a soft filling. The leafy spinach imparts a fresh, somewhat green note, while the grated cheese offers a rich, flavorful creaminess. It's possible to replace the dairy cheese with steamed, pureed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Oil for deep-frying (or use vegetable oil)
• Fresh lemon, to garnish

If using leafy greens, rinse it well, discarding any tough stems, and roughly chop it into sizable portions. Put in a deep pan with a bit of hot water over a medium flame. Once softened, strain in a sieve for about a quarter hour, then squeeze out any remaining moisture and reserve.

If using previously frozen spinach, completely remove extra water.

Heat the olive oil in a frying pan over a medium heat and saute the onion and minced garlic until translucent, about a few minutes. Turn off the heat.

Place the prepared spinach, sauteed onion and garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and spice with salt and pepper. Combine well until combined. If the preparation appears too soft, incorporate some additional breadcrumbs.

By hand, shape the mixture into oval shapes somewhat larger than a walnut but less bulky than an large egg, and put them on a baking sheet lined with baking paper. Seal and cool for at least 1 hour.

In a large frying pan over moderate heat, heat cooking oil to a amount of about 1cm. Brown the croquettes a small batch for a couple of minutes per side, flipping so they are golden everywhere, then transfer on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

With their crispy exterior and moist center, these patties are not only tasty but also a wonderfully nutritious appetizer or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to serve

Put the lentils in a pan and submerge with enough cold water. Cook over a medium flame for about twenty minutes or until nearly done, including additional water to ensure the pulses submerged if required.

Mix in the cracked wheat and continue cooking until softened. Remove the water from the lentils and burghul completely and put aside in a mixing bowl.

Preheat a portion of the