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Leek Patties

Petite crispy croquettes, often referred to as keftedes, stand as a cherished delicacy in Sephardic Jewish cooking. These particular leek fritters present a flavorful blend of hearty beef with the gentle, slightly sweet taste of tender leeks, and they are absolutely irresistible.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon wedges, to accompany

Wash the leeks carefully and trim off the roots and most of the green tops. Slice into halves lengthways then into half-inch slices. Place in a large skillet and submerge with cold water, then heat over a medium heat for about 20 mins or until tender.

Drain the softened leeks and place in a large mixing bowl with the minced beef, eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and flavor well with seasoning. Mix well using your palms then form a couple of tablespoonfuls into a croquette, pressing a bit. Place on a tray and repeat for the remaining of the ingredients.

Heat oil in a frying pan to a level of about ¾ inch over a medium heat. When the oil is sizzling, cook the patties in batches until crispy on each side. (Don't overcrowd the skillet as this drops the temperature of the oil.) Take out the ready fritters to a dish lined with absorbent paper and allow to drain.

Serve with lemon wedges.

Spinach Croquettes

These amazing cheesy spinach croquettes are a true treat. The crunchy exterior reveals a creamy interior. The leafy spinach adds a vibrant, somewhat earthy flavor, while the cheese offers a rich, flavorful creaminess. You can substitute the cheese with steamed, pureed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 large eggs
• Olive oil for frying (or use sunflower oil)
• Lemon slices, to accompany

If using leafy greens, wash it thoroughly, getting rid of any stalks, and coarsely chop it into sizable portions. Put in a big pot with a bit of hot water over a medium heat. Once cooked, remove in a colander for about a quarter hour, then press out any excess liquid and set aside.

For defrosted spinach, carefully press out excess liquid.

Warm the olive oil in a frying pan over a medium flame and saute the diced onion and minced garlic until softened, about four minutes. Remove from the heat.

Place the prepared spinach, fried onion and garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, dry crumbs and beaten eggs in a container and season with salt and pepper. Stir well until blended. If the dough looks too wet, mix in some extra breadcrumbs.

Using your hands, mold the dough into oval shapes a bit bigger than a nut but more compact than an large egg, and place them on a plate topped with baking paper. Wrap and chill for at least 60 minutes.

In a large frying pan over moderate heat, warm cooking oil to a level of about 1cm. Fry the croquettes a few at a time for a couple of minutes on both sides, flipping so they are golden brown completely, then transfer on paper towel.

Serve with lemon wedges.

Lentil Croquettes

Boasting a golden crust and tender interior, these fritters are not only flavorful but also a wonderfully healthy appetizer or meal.

Yields 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to accompany

Add the brown lentils in a pan and submerge with plenty of fresh water. Cook over a medium heat for about 20 mins or until almost cooked, pouring more water to keep the lentils submerged if needed.

Stir in the cracked wheat and continue cooking until softened. Strain the lentils and burghul thoroughly and reserve in a bowl.

Warm a portion of the