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Leek Croquettes

Bite-sized pan-fried fritters, commonly known as keftedes, stand as a treasured speciality in Sephardic culinary traditions. These particular leek croquettes offer a tasty fusion of savory beef with the delicate, mildly sweet flavour of tender leeks, rendering them utterly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to accompany

Clean the green leeks properly and remove the root ends and the majority of the green tops. Slice into halves along the length then into 1.5-centimeter rounds. Put in a deep frying pan and cover with fresh water, then simmer over a medium heat for about 20 mins or until cooked through.

Drain the leeks and put in a mixing bowl with the ground beef, eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and season generously with pepper and salt. Stir thoroughly using your hands then form a couple of tablespoonfuls into a ball, flattening a slightly. Put on a platter and proceed for the remaining of the mixture.

Preheat olive oil in a pan to a level of about 2 centimeters over a medium flame. When the oil is hot, cook the patties in batches until crispy on both sides. (Do not fill the skillet as this lowers the oil temperature of the oil.) Take out the finished fritters to a tray lined with kitchen paper and permit to drain.

Present with lemon slices.

Spinach Patties

These delightful spinach with cheese fritters are a true delight. The crunchy outside opens up to a creamy filling. The leafy spinach brings a vibrant, somewhat natural flavor, while the cheese provides a rich, umami creaminess. Feel free to swap the dairy cheese with steamed, crushed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Lemon slices, to accompany

If using raw spinach, rinse it well, getting rid of any hard stems, and coarsely chop it into big pieces. Transfer in a big pot with a bit of liquid over a moderate heat. Once softened, strain in a colander for about a quarter hour, then press out any remaining moisture and set aside.

When working with previously frozen spinach, completely press out excess liquid.

Warm the olive oil in a skillet over a medium heat and fry the chopped onion and minced garlic until softened, about 4 minutes. Turn off the flame.

Place the cooked spinach, fried onion and sauteed garlic, kefalotyri, ricotta, nutmeg, paprika, breading and beaten eggs in a container and spice with pepper and salt. Mix thoroughly until incorporated. If the dough looks too soft, add some additional breadcrumbs.

By hand, form the preparation into elongated patties a bit bigger than a walnut shell but less bulky than an egg, and place them on a baking sheet covered with baking paper. Cover and cool for at least one hour.

In a wide pan over moderate heat, heat oil to a depth of about half an inch. Cook the fritters a small batch for a couple of minutes per side, flipping so they are golden brown everywhere, then put on kitchen roll.

Offer with lemon slices.

Lentil Patties

Boasting a crispy exterior and tender interior, these croquettes are not only flavorful but also a highly wholesome snack or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to accompany

Place the dry lentils in a pan and submerge with plenty of water. Cook over a moderate heat for about 20 minutes or until almost cooked, adding more water to maintain the pulses submerged if needed.

Add the cracked wheat and continue cooking until softened. Strain the ingredients well and reserve in a container.

Heat 50% of the