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Leek Patties

Bite-sized crispy fritters, often called keftedes, are a beloved speciality in Sephardic cuisine. These particular leek croquettes present a tasty blend of rich ground beef with the subtle, mildly sweet essence of fresh leeks, rendering them truly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to serve

Thoroughly wash the leeks properly and trim off the roots and most of the green stalk. Cut in half longways then into 1.5cm slices. Place in a deep frying pan and cover with water, then cook over a medium heat for about 20 minutes or until softened.

Drain the leeks and place in a mixing bowl with the beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and spice and flavor liberally with pepper and salt. Mix thoroughly using your hands then shape a several spoonfuls into a croquette, shaping a little. Set on a plate and continue for the balance of the ingredients.

Heat oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the oil is sizzling, fry the patties in small groups until golden on all sides. (Do not fill the skillet as this reduces the heat of the cooking oil.) Remove the ready fritters to a plate covered with paper towel and allow to drain.

Serve with lemon slices.

Spinach Croquettes

These delightful cheesy spinach patties are a genuine delight. The crispy exterior reveals a soft interior. The spinach imparts a fresh, somewhat earthy flavor, while the grated cheese provides a savory, umami richness. Feel free to swap the dairy cheese with steamed, crushed potato if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to serve

When using leafy greens, rinse it carefully, discarding any stalks, and cut into it into sizable portions. Transfer in a deep pan with a bit of liquid over a medium heat. Once cooked, remove in a colander for about 15 minutes, then remove any remaining moisture and put aside.

When working with previously frozen spinach, completely remove extra water.

Preheat the oil in a skillet over a medium heat and cook the diced onion and garlic until softened, about four minutes. Remove from the stove.

Put the cooked spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, spice, sweet paprika, breadcrumbs and beaten eggs in a large bowl and flavor with salt and pepper. Stir well until blended. If the preparation appears too soft, add some more breading.

Using your hands, shape the mixture into oval croquettes a bit bigger than a walnut but more compact than an large egg, and set them on a tray lined with parchment paper. Wrap and chill for at least one hour.

In a big skillet over moderate heat, preheat cooking oil to a amount of about 1cm. Fry the fritters a small batch for two to three minutes each side, turning so they are golden all over, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

With their crunchy outside and tender interior, these fritters are not only flavorful but also a extremely nutritious snack or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to serve

Add the brown lentils in a pan and fill with enough fresh water. Simmer over a medium heat for about 20 minutes or until nearly done, adding extra liquid to keep the pulses immersed if necessary.

Mix in the bulgur wheat and proceed cooking until tender. Drain the lentils and burghul thoroughly and set aside in a bowl.

Preheat 50% of the