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Leek Patties

Petite fried patties, often referred to as keftedes, stand as a beloved delicacy in Sephardic cuisine. These particular leek croquettes deliver a delicious blend of rich ground beef with the gentle, slightly sweet flavour of tender leeks, making them utterly addictive.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon slices, to garnish

Clean the leeks carefully and remove the base and most of the green stalk. Chop in half along the length then into 1.5-centimeter pieces. Put in a deep pan and submerge with fresh water, then heat over a medium heat for about twenty minutes or until cooked through.

Drain the leeks and place in a large mixing bowl with the minced beef, eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and season well with salt and pepper. Stir thoroughly using your hands then shape a few scoops into a ball, pressing a bit. Set on a plate and continue for the remaining of the mixture.

Heat cooking oil in a frying pan to a amount of about 2cm over a medium flame. When the oil is ready, cook the fritters in batches until golden on both sides. (Avoid overcrowding the pan as this reduces the temperature of the oil.) Remove the ready fritters to a tray topped with kitchen paper and let to drain.

Offer with fresh lemon.

Spinach Croquettes

These cheesy spinach fritters are a genuine delight. The golden crust reveals a soft center. The fresh spinach imparts a vibrant, somewhat natural note, while the cheese provides a deep, flavorful smoothness. It's possible to replace the cheesy element with steamed, crushed potato if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon slices, to garnish

When using raw spinach, rinse it thoroughly, discarding any hard stems, and coarsely chop it into large chunks. Transfer in a big pot with a small amount liquid over a medium flame. Once softened, strain in a strainer for about 15 mins, then press out any excess liquid and reserve.

If using previously frozen spinach, carefully press out unwanted moisture.

Preheat the olive oil in a skillet over a medium flame and fry the chopped onion and minced garlic until softened, about four minutes. Remove from the stove.

Combine the cooked spinach, cooked onion and sauteed garlic, grated cheese, ricotta, spice, red spice, dry crumbs and beaten eggs in a large bowl and flavor with seasoning. Stir thoroughly until incorporated. If the preparation seems too soft, mix in some more crumbs.

By hand, shape the mixture into elongated patties a bit bigger than a nut but more compact than an large egg, and put them on a tray lined with parchment paper. Wrap and cool for at least one hour.

In a wide pan over medium heat, heat cooking oil to a level of about 1cm. Brown the fritters a handful for two to three minutes each side, flipping so they are crispy everywhere, then place on paper towel.

Serve with lemon slices.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these fritters are not only tasty but also a extremely healthy bite or main course.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and fresh lemon, to accompany

Add the brown lentils in a pot and fill with enough fresh water. Cook over a medium flame for about 20 minutes or until almost cooked, pouring extra liquid to ensure the lentils submerged if required.

Mix in the cracked wheat and proceed cooking until tender. Drain the lentils and burghul well and set aside in a mixing bowl.

Warm 50% of the