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Leek Croquettes

Bite-sized fried patties, typically known as keftedes, represent a treasured delicacy in Sephardic cooking. These wonderful leek croquettes offer a tasty blend of savory beef with the subtle, sweetly mild taste of fresh leeks, and they are absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon slices, to garnish

Wash the leeks properly and trim off the roots and most of the green tops. Cut into halves longways then into half-inch pieces. Put in a deep pan and cover with fresh water, then heat over a medium heat for about twenty minutes or until softened.

Remove the water from the cooked leeks and put in a large mixing bowl with the ground beef, beaten eggs, crumbs, chopped dill, chopped parsley and spice and spice generously with salt and pepper. Combine thoroughly using your palms then shape a few spoonfuls into a croquette, shaping a bit. Set on a plate and repeat for the balance of the ingredients.

Heat oil in a pan to a amount of about 2 centimeters over a medium heat. When the oil is sizzling, cook the fritters in batches until crispy on both sides. (Don't overcrowd the skillet as this reduces the temperature of the oil.) Remove the finished croquettes to a tray lined with kitchen paper and allow to cool.

Offer with lemon slices.

Spinach Croquettes

These delightful spinach and cheese fritters are a genuine delight. The crispy outside opens up to a creamy interior. The leafy spinach brings a vibrant, moderately earthy flavor, while the cheese provides a savory, flavorful creaminess. Feel free to swap the dairy cheese with cooked, mashed potato if you like.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Fresh lemon, to serve

When using leafy greens, wash it thoroughly, getting rid of any stalks, and roughly chop it into sizable portions. Place in a deep pan with a little liquid over a medium heat. Once cooked, remove in a strainer for about 15 mins, then press out any extra water and reserve.

If using defrosted spinach, thoroughly squeeze out unwanted moisture.

Warm the cooking oil in a frying pan over a moderate heat and fry the diced onion and garlic cloves until translucent, about a few minutes. Turn off the stove.

Put the prepared spinach, cooked onion and softened garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and spice with salt and pepper. Stir completely until incorporated. If the mixture seems too wet, add some additional breadcrumbs.

Using your hands, form the dough into oval croquettes slightly larger than a nut but smaller than an egg, and set them on a plate topped with wax paper. Seal and cool for at least 1 hour.

In a big skillet over medium flame, warm cooking oil to a depth of about half an inch. Brown the patties a handful for 2–3 minutes each side, rotating so they are crispy completely, then place on kitchen roll.

Offer with fresh lemon.

Lentil Patties

With their crunchy outside and moist center, these fritters are not only flavorful but also a highly nutritious bite or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to preference
• Yogurt and fresh lemon, to garnish

Put the dry lentils in a saucepan and fill with plenty of water. Simmer over a medium flame for about twenty minutes or until nearly done, pouring more water to maintain the legumes submerged if required.

Mix in the burghul and proceed cooking until fully cooked. Strain the ingredients completely and put aside in a container.

Warm 50% of the