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Leek Croquettes

Small fried patties, often called keftedes, represent a beloved speciality in Sephardic cooking. These leek fritters offer a flavorful combination of rich minced beef with the gentle, mildly sweet essence of fresh leeks, making them absolutely irresistible.

Yields 12

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

Wash the fresh leeks well and remove the base and the bulk of the dark green parts. Slice lengthwise longways then into 1.5-centimeter slices. Put in a deep frying pan and cover with cold water, then cook over a medium flame for about 20 mins or until tender.

Remove the water from the softened leeks and place in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and spice and season liberally with pepper and salt. Stir completely using your palms then form a few tablespoonfuls into a croquette, pressing a little. Place on a platter and repeat for the balance of the preparation.

Warm cooking oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the heated oil is ready, fry the fritters in batches until golden brown on both sides. (Don't overcrowd the pan as this drops the oil temperature of the cooking oil.) Remove the finished croquettes to a dish lined with paper towel and allow to rest.

Serve with lemon wedges.

Spinach Patties

These delightful spinach with cheese patties are a real treat. The crunchy outside gives way to a smooth interior. The fresh spinach adds a fresh, slightly natural taste, while the dairy provides a rich, flavorful richness. Feel free to swap the cheese with steamed, pureed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Fresh lemon, to garnish

When using fresh spinach, rinse it well, discarding any tough stems, and cut into it into large chunks. Transfer in a deep pan with a little liquid over a moderate heat. Once wilted, remove in a strainer for about 15 mins, then squeeze out any extra water and set aside.

For defrosted spinach, completely squeeze out excess liquid.

Preheat the cooking oil in a skillet over a medium heat and saute the onion and minced garlic until tender, about four minutes. Remove from the flame.

Place the prepared spinach, cooked onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, paprika, breadcrumbs and eggs in a large bowl and season with salt and pepper. Stir completely until incorporated. If the preparation seems too soft, mix in some additional breading.

Using your hands, mold the mixture into elongated patties a bit bigger than a walnut shell but more compact than an large egg, and put them on a tray topped with baking paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over medium heat, warm cooking oil to a depth of about half an inch. Brown the patties a few at a time for two to three minutes on both sides, flipping so they are golden brown everywhere, then place on paper towel.

Offer with fresh lemon.

Lentil Croquettes

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

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to serve

Put the lentils in a pan and fill with ample water. Boil over a medium flame for about 20 mins or until almost cooked, pouring additional water to keep the pulses immersed if required.

Stir in the bulgur wheat and proceed cooking until fully cooked. Remove the water from the mixture thoroughly and reserve in a container.

Preheat 50% of the