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Leek Patties

Petite fried croquettes, often referred to as keftedes, stand as a cherished delicacy in Sephardic Jewish culinary traditions. These wonderful leek croquettes offer a flavorful combination of savory minced beef with the gentle, slightly sweet flavour of leeks, rendering them truly addictive.

Makes 12

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

Clean the leeks properly and trim off the root ends and most of the green stalk. Chop in half along the length then into 1.5cm pieces. Transfer in a large skillet and cover with fresh water, then heat over a medium heat for about twenty minutes or until tender.

Strain the leeks and put in a big bowl with the beef, eggs, matzo meal, dill, flat-leaf parsley and paprika and flavor well with salt and pepper. Mix well using your palms then form a couple of scoops into a croquette, pressing a little. Put on a platter and repeat for the remaining of the ingredients.

Warm cooking oil in a skillet to a depth of about ¾ inch over a medium flame. When the olive oil is ready, fry the patties in small groups until golden on each side. (Avoid overcrowding the pan as this drops the heat of the cooking oil.) Transfer the finished croquettes to a tray lined with absorbent paper and allow to rest.

Serve with fresh lemon.

Spinach Croquettes

These amazing spinach with cheese fritters are a real delight. The crispy outside opens up to a soft center. The spinach brings a vibrant, somewhat natural flavor, while the dairy gives a rich, umami smoothness. It's possible to replace the cheese with steamed, crushed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Fresh lemon, to serve

For raw spinach, rinse it well, getting rid of any tough stems, and cut into it into large chunks. Transfer in a big pot with a small amount liquid 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.

Preheat the olive oil in a pan over a medium heat and fry the chopped onion and garlic until translucent, about four minutes. Take off the heat.

Place the wilted spinach, fried onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, red spice, breading and beaten eggs in a big mixing bowl and flavor with salt and pepper. Stir completely until incorporated. If the mixture looks too wet, add some extra breading.

By hand, mold the preparation into oval shapes slightly larger than a walnut shell but more compact than an large egg, and put them on a tray lined with parchment paper. Cover and cool for at least 1 hour.

In a large frying pan over medium flame, heat oil to a depth of about 1 centimeter. Brown the croquettes a handful for two to three minutes per side, turning so they are golden brown everywhere, then place on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

Featuring a golden crust and moist center, these fritters are not only delicious but also a highly healthy appetizer or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to accompany

Put the lentils in a pan and cover with enough water. Boil over a medium heat for about 20 minutes or until nearly done, adding additional water to keep the lentils submerged if required.

Add the bulgur wheat and continue cooking until tender. Remove the water from the lentils and burghul thoroughly and set aside in a container.

Warm a portion of the