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Leek Croquettes

Bite-sized pan-fried patties, typically called keftedes, represent a treasured speciality in Sephardic cuisine. These particular leek croquettes offer a flavorful combination of hearty minced beef with the gentle, slightly sweet taste of leeks, rendering them utterly addictive.

Yields 12

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

Wash the leeks well and remove the roots and most of the green stalk. Chop into halves lengthways then into 1.5cm slices. Transfer in a large skillet and cover with cold water, then heat over a medium flame for about twenty minutes or until tender.

Remove the water from the softened leeks and put in a big bowl with the minced beef, eggs, matzo meal, fresh dill, parsley and paprika and flavor liberally with pepper and salt. Stir well using your palms then shape a few scoops into a croquette, shaping a slightly. Put on a platter and repeat for the balance of the mixture.

Warm cooking oil in a frying pan to a level of about ¾ inch over a medium heat. When the olive oil is sizzling, brown the fritters in small batches until golden brown on all sides. (Avoid overcrowding the pan as this reduces the temperature of the oil.) Take out the cooked croquettes to a dish lined with paper towel and let to drain.

Serve with fresh lemon.

Spinach Patties

These amazing spinach with cheese fritters are a true pleasure. The golden exterior reveals a soft interior. The leafy spinach imparts a vibrant, moderately green note, while the grated cheese provides a rich, flavorful richness. Feel free to swap the cheesy element with boiled, pureed potato if you like.

Yields 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Cooking oil for pan-frying (or neutral oil)
• Fresh lemon, to garnish

If using raw spinach, wash it thoroughly, removing any stalks, and coarsely chop it into big pieces. Place in a deep pan with a bit of hot water over a medium heat. Once wilted, drain in a strainer for about 15 minutes, then remove any extra water and set aside.

When working with defrosted spinach, carefully press out extra water.

Warm the olive oil in a skillet over a medium heat and cook the diced onion and garlic cloves until translucent, about four minutes. Turn off the stove.

Place the cooked spinach, sauteed onion and garlic, hard cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and spice with seasoning. Combine completely until combined. If the preparation seems too wet, add some additional breading.

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

In a large frying pan over medium heat, warm olive oil to a amount of about 1 centimeter. Fry the croquettes a few at a time for two to three minutes per side, flipping so they are golden completely, then place on kitchen roll.

Offer with fresh lemon.

Lentil Patties

Featuring a crunchy outside and tender interior, these fritters are not only flavorful but also a wonderfully nutritious bite or main course.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to garnish

Place the brown lentils in a pan and cover with enough fresh water. Cook over a moderate heat for about 20 mins or until partially softened, adding more water to keep the legumes submerged if necessary.

Add the bulgur wheat and continue cooking until tender. Drain the ingredients well and put aside in a mixing bowl.

Preheat half of the