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Leek Croquettes

Petite crispy croquettes, typically referred to as keftedes, are a cherished speciality in Sephardic cuisine. These leek patties deliver a delicious fusion of savory minced beef with the subtle, mildly sweet taste of fresh leeks, and they are absolutely crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Clean the green leeks properly and remove the root ends and the majority of the dark green parts. Cut lengthwise longways then into 1.5-centimeter slices. Place in a deep pan and fill with cold water, then cook over a medium flame for about twenty minutes or until softened.

Drain the cooked leeks and put in a large mixing bowl with the ground beef, beaten eggs, crumbs, fresh dill, chopped parsley and spice and spice liberally with pepper and salt. Stir well using your hands then mold a few scoops into a patty, flattening a slightly. Put on a tray and repeat for the balance of the ingredients.

Warm olive oil in a pan to a amount of about 2 centimeters over a moderate heat. When the heated oil is ready, fry the fritters in small groups until golden on all sides. (Avoid overcrowding the skillet as this reduces the oil temperature of the oil.) Remove the cooked fritters to a tray lined with paper towel and allow to drain.

Present with lemon slices.

Spinach Patties

These amazing spinach with cheese patties are a genuine delight. The crunchy exterior opens up to a creamy center. The leafy spinach imparts a fresh, somewhat natural flavor, while the dairy provides a deep, savory smoothness. You can substitute the cheese with steamed, crushed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Cooking oil for frying (or alternatively neutral oil)
• Lemon slices, to serve

For raw spinach, wash it well, discarding any tough stems, and roughly chop it into sizable portions. Transfer in a large saucepan with a bit of hot water over a moderate heat. Once cooked, drain in a sieve for about a quarter hour, then squeeze out any remaining moisture and put aside.

For defrosted spinach, completely squeeze out excess liquid.

Warm the olive oil in a skillet over a moderate heat and fry the chopped onion and garlic until tender, about a few minutes. Take off the flame.

Put the prepared spinach, fried onion and softened garlic, hard cheese, ricotta, spice, sweet paprika, dry crumbs and eggs in a large bowl and flavor with seasoning. Stir well until blended. If the dough looks too soft, mix in some more crumbs.

With your fingers, mold the mixture into elongated patties somewhat larger than a walnut shell but smaller than an large egg, and put them on a tray lined with parchment paper. Seal and cool for at least 60 minutes.

In a big skillet over medium heat, heat oil to a depth of about 1cm. Brown the patties a handful for a couple of minutes each side, turning so they are golden all over, then place on paper towel.

Serve with lemon wedges.

Lentil Patties

Featuring a crunchy outside and tender interior, these fritters are not only delicious but also a wonderfully wholesome bite or dish.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to accompany

Add the dry lentils in a pot and submerge with enough water. Boil over a medium flame for about 20 mins or until almost cooked, pouring additional water to keep the legumes covered if required.

Add the burghul and continue cooking until fully cooked. Strain the lentils and burghul thoroughly and set aside in a bowl.

Preheat half of the