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Leek Croquettes

Petite fried fritters, often known as keftedes, stand as a treasured speciality in Sephardic cuisine. These leek patties present a tasty fusion of hearty beef with the subtle, sweetly mild flavour of tender leeks, rendering them truly addictive.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks carefully and cut away the base and the bulk of the green tops. Cut into halves longways then into 1.5cm slices. Put in a deep pan and submerge with fresh water, then simmer over a medium heat for about 20 minutes or until cooked through.

Drain the softened leeks and put in a big bowl with the beef, eggs, breadcrumbs, chopped dill, parsley and sweet paprika and spice generously with pepper and salt. Stir thoroughly using your fingers then shape a several spoonfuls into a patty, pressing a little. Set on a tray and proceed for the balance of the ingredients.

Warm oil in a frying pan to a level of about 2 centimeters over a medium heat. When the oil is ready, fry the fritters in batches until golden brown on all sides. (Avoid overcrowding the pan as this lowers the oil temperature of the oil.) Remove the ready patties to a plate lined with absorbent paper and permit to drain.

Present with lemon slices.

Spinach Patties

These delightful spinach and cheese croquettes are a genuine pleasure. The crispy exterior reveals a soft filling. The fresh spinach adds a fresh, somewhat earthy note, while the grated cheese provides a savory, savory smoothness. You can substitute the cheese with boiled, pureed potato if you prefer.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Oil for deep-frying (or neutral oil)
• Lemon wedges, to garnish

If using raw spinach, clean it carefully, discarding any hard stems, and coarsely chop it into big pieces. Put in a large saucepan with a bit of liquid over a moderate heat. Once softened, remove in a colander for about a quarter hour, then squeeze out any excess liquid and set aside.

For thawed frozen spinach, completely remove extra water.

Warm the cooking oil in a frying pan over a medium flame and fry the diced onion and garlic until softened, about four minutes. Turn off the heat.

Place the prepared spinach, cooked onion and garlic, kefalotyri, creamy cheese, nutmeg, paprika, breadcrumbs and eggs in a container and season with pepper and salt. Stir well until incorporated. If the dough looks too wet, add some additional crumbs.

Using your hands, form the mixture into oval croquettes somewhat larger than a nut but more compact than an large egg, and place them on a baking sheet topped with wax paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, preheat oil to a level of about 1 centimeter. Fry the patties a handful for two to three minutes each side, rotating so they are golden brown everywhere, then place on paper towel.

Serve with lemon wedges.

Lentil Patties

With their golden crust and soft inside, these patties are not only tasty but also a wonderfully healthy snack or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and fresh lemon, to accompany

Place the lentils in a pot and cover with ample water. Cook over a medium heat for about 20 mins or until nearly done, including extra liquid to keep the pulses submerged if needed.

Add the cracked wheat and keep cooking until tender. Strain the mixture completely and reserve in a bowl.

Warm 50% of the