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Leek Croquettes

Bite-sized crispy fritters, commonly called keftedes, represent a beloved speciality in Sephardic cooking. These leek croquettes deliver a delicious blend of rich beef with the gentle, slightly sweet essence of fresh leeks, making them truly irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the green leeks well and cut away the base and most of the green stalk. Chop lengthwise lengthways then into half-inch slices. Place in a deep frying pan and fill with water, then simmer over a medium heat for about twenty minutes or until softened.

Remove the water from the softened leeks and transfer in a big bowl with the minced beef, beaten eggs, crumbs, dill, parsley and sweet paprika and flavor well with salt and pepper. Combine completely using your hands then mold a several scoops into a croquette, pressing a little. Place on a platter and continue for the remaining of the mixture.

Preheat oil in a frying pan to a amount of about 2cm over a moderate heat. When the heated oil is sizzling, brown the fritters in small batches until golden brown on all sides. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Transfer the cooked croquettes to a plate covered with kitchen paper and allow to rest.

Serve with lemon wedges.

Spinach Patties

These spinach and cheese fritters are a true delight. The golden exterior gives way to a smooth center. The leafy spinach imparts a fresh, slightly natural taste, while the dairy provides a rich, umami creaminess. You can substitute the dairy cheese with cooked, mashed spuds if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Oil for frying (or alternatively neutral oil)
• Lemon wedges, to accompany

When using raw spinach, clean it carefully, discarding any tough stems, and cut into it into sizable portions. Place in a large saucepan with a bit of water over a medium heat. Once cooked, drain in a sieve for about a quarter hour, then press out any extra water and set aside.

If using previously frozen spinach, carefully squeeze out excess liquid.

Warm the olive oil in a pan over a medium flame and cook the chopped onion and garlic cloves until tender, about 4 minutes. Take off the stove.

Place the wilted spinach, sauteed onion and garlic, kefalotyri, ricotta, grated nutmeg, red spice, breadcrumbs and eggs in a large bowl and spice with seasoning. Stir thoroughly until combined. If the mixture looks too soft, incorporate some additional breadcrumbs.

By hand, form the dough into oval croquettes a bit bigger than a nut but smaller than an large egg, and put them on a tray covered with baking paper. Cover and chill for at least 1 hour.

In a big skillet over medium flame, heat oil to a amount of about 1cm. Fry the croquettes a few at a time for a couple of minutes each side, rotating so they are crispy everywhere, then transfer on kitchen roll.

Present with lemon slices.

Lentil Patties

Boasting a crunchy outside and tender interior, these patties are not only delicious but also a extremely healthy bite or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to garnish

Put the dry lentils in a pan and submerge with plenty of fresh water. Boil over a moderate heat for about 20 minutes or until almost cooked, pouring additional water to keep the lentils covered if necessary.

Mix in the burghul and continue cooking until softened. Drain the ingredients well and set aside in a container.

Heat half of the