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Leek Croquettes

Petite fried fritters, often referred to as keftedes, represent a treasured speciality in Sephardic cooking. These wonderful leek fritters deliver a delicious fusion of hearty minced beef with the subtle, mildly sweet essence of tender leeks, rendering them utterly crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for frying
• Lemon wedges, to serve

Wash the fresh leeks well and cut away the root ends and most of the dark green parts. Cut into halves lengthways then into 1.5-centimeter pieces. Transfer in a large skillet and submerge with cold water, then simmer over a medium flame for about twenty minutes or until softened.

Drain the softened leeks and put in a large mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, parsley and spice and season well with pepper and salt. Stir completely using your hands then mold a few spoonfuls into a ball, pressing a slightly. Set on a tray and continue for the remaining of the ingredients.

Warm olive oil in a frying pan to a level of about 2cm over a medium heat. When the olive oil is hot, cook the patties in small batches until golden brown on each side. (Do not fill the pan as this reduces the oil temperature of the oil.) Take out the finished fritters to a plate topped with kitchen paper and let to drain.

Serve with fresh lemon.

Spinach Croquettes

These amazing spinach with cheese croquettes are a real treat. The golden outside opens up to a soft center. The spinach imparts a bright, moderately green note, while the grated cheese offers a savory, flavorful smoothness. It's possible to replace the cheese with cooked, crushed potato if you like.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if required
• 3 fresh eggs
• Oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to serve

If using fresh spinach, wash it well, removing any hard stems, and coarsely chop it into large chunks. Put in a deep pan with a little hot water over a moderate heat. Once cooked, remove in a sieve for about 15 minutes, then remove any excess liquid and put aside.

If using defrosted spinach, thoroughly squeeze out unwanted moisture.

Warm the cooking oil in a skillet over a medium heat and cook the diced onion and garlic until translucent, about a few minutes. Remove from the stove.

Combine the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, breading and beaten eggs in a big mixing bowl and flavor with seasoning. Combine well until combined. If the preparation seems too wet, incorporate some additional breadcrumbs.

By hand, mold the mixture into oval croquettes somewhat larger than a walnut shell but less bulky than an chicken egg, and put them on a plate lined with wax paper. Cover and cool for at least 60 minutes.

In a big skillet over medium heat, warm olive oil to a amount of about 1 centimeter. Fry the patties a handful for a couple of minutes on both sides, rotating so they are golden everywhere, then transfer on paper towel.

Offer with lemon wedges.

Lentil Patties

With their crispy exterior and moist center, these fritters are not only delicious but also a extremely healthy snack or dish.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to serve

Add the dry lentils in a pot and cover with enough fresh water. Boil over a medium flame for about 20 mins or until partially softened, including more water to keep the pulses immersed if required.

Add the burghul and continue cooking until softened. Remove the water from the mixture well and put aside in a bowl.

Warm 50% of the