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Leek Croquettes

Small crispy patties, typically known as keftedes, represent a cherished delicacy in Sephardic Jewish culinary traditions. These particular leek patties deliver a delicious fusion of hearty minced beef with the subtle, slightly sweet flavour of leeks, making them absolutely addictive.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to serve

Thoroughly wash the leeks properly and cut away the base and the majority of the green stalk. Chop into halves longways then into half-inch pieces. Place in a large skillet and fill with fresh water, then simmer over a medium heat for about twenty minutes or until cooked through.

Drain the leeks and transfer in a large mixing bowl with the beef, beaten eggs, matzo meal, fresh dill, chopped parsley and spice and flavor generously with seasoning. Combine well using your hands then mold a couple of scoops into a ball, shaping a little. Set on a plate and repeat for the rest of the preparation.

Heat cooking oil in a skillet to a level of about 2 centimeters over a medium heat. When the oil is ready, cook the croquettes in small batches until crispy on both sides. (Do not fill the frying pan as this drops the heat of the oil.) Transfer the cooked croquettes to a dish topped with absorbent paper and let to rest.

Present with lemon wedges.

Spinach Patties

These amazing cheesy spinach patties are a true pleasure. The golden exterior reveals a smooth filling. The fresh spinach brings a vibrant, moderately natural taste, while the cheese provides a deep, umami richness. You can substitute the cheese with steamed, mashed potato if you like.

Yields 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Cooking oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

For leafy greens, wash it well, getting rid of any stalks, and coarsely chop it into large chunks. Place in a large saucepan with a bit of hot water over a medium heat. Once softened, remove in a sieve for about 15 mins, then squeeze out any excess liquid and set aside.

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

Warm the olive oil in a skillet over a medium flame and cook the diced onion and garlic cloves until tender, about 4 minutes. Turn off the heat.

Put the cooked spinach, fried onion and softened garlic, kefalotyri, ricotta, spice, red spice, dry crumbs and beaten eggs in a big mixing bowl and season with salt and pepper. Mix thoroughly until combined. If the preparation appears too wet, add some extra crumbs.

Using your hands, form the dough into oval croquettes somewhat larger than a nut but smaller than an large egg, and put them on a baking sheet lined with baking paper. Wrap and chill for at least 1 hour.

In a wide pan over moderate heat, heat oil to a amount of about half an inch. Fry the fritters a few at a time for two to three minutes each side, turning so they are crispy everywhere, then transfer on paper towel.

Present with lemon slices.

Lentil Patties

With their crispy exterior and moist center, these fritters are not only flavorful but also a extremely wholesome bite or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Yogurt and fresh lemon, to garnish

Place the dry lentils in a saucepan and cover with plenty of fresh water. Simmer over a medium heat for about 20 minutes or until nearly done, including more water to maintain the pulses covered if required.

Mix in the burghul and keep cooking until softened. Drain the lentils and burghul completely and put aside in a bowl.

Preheat half of the