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Leek Patties

Bite-sized crispy croquettes, typically called keftedes, represent a beloved speciality in Sephardic cooking. These leek fritters offer a tasty fusion of hearty beef with the gentle, sweetly mild essence of leeks, and they are utterly crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Wash the fresh leeks properly and trim off the roots and most of the green tops. Slice in half lengthways then into 1.5cm pieces. Place in a deep frying pan and submerge with fresh water, then heat over a moderate heat for about 20 minutes or until cooked through.

Strain the leeks and place in a big bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and paprika and spice liberally with salt and pepper. Mix well using your palms then mold a few spoonfuls into a croquette, flattening a slightly. Set on a tray and repeat for the balance of the ingredients.

Heat cooking oil in a skillet to a level of about ¾ inch over a medium heat. When the olive oil is ready, brown the croquettes in small batches until golden on all sides. (Do not fill the skillet as this lowers the oil temperature of the oil.) Take out the cooked fritters to a plate topped with kitchen paper and allow to drain.

Serve with lemon slices.

Spinach Croquettes

These spinach and cheese croquettes are a true pleasure. The crispy outside opens up to a smooth center. The leafy spinach adds a vibrant, moderately natural note, while the cheese offers a savory, flavorful smoothness. You can substitute the dairy cheese with boiled, crushed potato if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if required
• 3 fresh eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Fresh lemon, to accompany

For leafy greens, rinse it well, removing any hard stems, and coarsely chop it into sizable portions. Transfer in a deep pan with a little hot water over a moderate heat. Once wilted, strain in a sieve for about 15 mins, then remove any excess liquid and set aside.

If using previously frozen spinach, thoroughly remove unwanted moisture.

Warm the olive oil in a skillet over a medium heat and fry the onion and minced garlic until translucent, about four minutes. Take off the heat.

Combine the cooked spinach, sauteed onion and garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and season with seasoning. Stir thoroughly until combined. If the preparation seems too loose, mix in some extra breading.

Using your hands, form the dough into oval shapes somewhat larger than a walnut but smaller than an egg, and set them on a tray covered with parchment paper. Seal and refrigerate for at least one hour.

In a big skillet over medium flame, preheat oil to a depth of about half an inch. Cook the fritters a few at a time for a couple of minutes each side, turning so they are crispy completely, then place on kitchen roll.

Offer with lemon slices.

Lentil Patties

Featuring a crunchy outside and moist center, these patties are not only flavorful but also a wonderfully nutritious bite or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to accompany

Place the lentils in a saucepan and fill with plenty of cold water. Simmer over a medium heat for about 20 minutes or until nearly done, adding more water to maintain the lentils covered if required.

Stir in the bulgur wheat and continue cooking until tender. Remove the water from the ingredients thoroughly and put aside in a container.

Preheat half of the