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Leek Croquettes

Bite-sized crispy fritters, commonly called keftedes, are a cherished signature dish in Sephardic cuisine. These wonderful leek fritters present a delicious fusion of hearty ground beef with the subtle, mildly sweet taste of leeks, making them absolutely irresistible.

Yields 12

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

Clean the fresh leeks properly and remove the base and most of the dark green parts. Chop in half along the length then into half-inch slices. Put in a deep frying pan and cover with cold water, then cook over a moderate heat for about 20 mins or until softened.

Strain the softened leeks and put in a big bowl with the beef, beaten eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and spice well with salt and pepper. Stir thoroughly using your palms then mold a few scoops into a patty, flattening a little. Put on a platter and repeat for the rest of the mixture.

Preheat oil in a pan to a level of about 2cm over a medium heat. When the heated oil is hot, brown the fritters in batches until golden brown on all sides. (Do not fill the skillet as this reduces the heat of the cooking oil.) Take out the ready fritters to a plate lined with paper towel and let to rest.

Present with lemon wedges.

Spinach Patties

These delightful cheesy spinach croquettes are a real treat. The crispy exterior opens up to a soft center. The fresh spinach brings a bright, slightly earthy taste, while the dairy offers a rich, savory smoothness. Feel free to swap the cheesy element with cooked, pureed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

When using fresh spinach, wash it carefully, discarding any tough stems, and coarsely chop it into sizable portions. Put in a large saucepan with a bit of liquid over a moderate heat. Once cooked, remove in a strainer for about 15 minutes, then remove any excess liquid and reserve.

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

Warm the cooking oil in a frying pan over a moderate heat and saute the onion and garlic cloves until tender, about a few minutes. Remove from the flame.

Combine the cooked spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breading and eggs in a big mixing bowl and season with salt and pepper. Combine thoroughly until blended. If the dough appears too loose, incorporate some extra breadcrumbs.

Using your hands, mold the mixture into elongated patties a bit bigger than a nut but less bulky than an large egg, and put them on a plate lined with baking paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, warm cooking oil to a amount of about 1cm. Fry the croquettes a few at a time for 2–3 minutes each side, flipping so they are golden everywhere, then transfer on paper towel.

Present with lemon slices.

Lentil Patties

Boasting a golden crust and tender interior, these fritters are not only tasty but also a extremely healthy bite or main course.

Yields 12

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

Place the lentils in a pot and submerge with ample cold water. Boil over a medium heat for about 20 mins or until almost cooked, including additional water to ensure the legumes covered if necessary.

Stir in the cracked wheat and proceed cooking until softened. Drain the lentils and burghul completely and reserve in a container.

Preheat 50% of the