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Leek Croquettes

Small fried croquettes, commonly referred to as keftedes, represent a beloved speciality in Sephardic Jewish culinary traditions. These wonderful leek patties offer a delicious blend of rich beef with the delicate, sweetly mild flavour of tender leeks, making them utterly addictive.

Yields 12

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

Wash the fresh leeks carefully and trim off the roots and the majority of the green tops. Cut in half longways then into 1.5cm rounds. Transfer in a large skillet and fill with fresh water, then heat over a moderate heat for about 20 mins or until tender.

Strain the leeks and place in a mixing bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and sweet paprika and season generously with pepper and salt. Stir completely using your hands then form a several spoonfuls into a patty, pressing a slightly. Put on a platter and continue for the rest of the ingredients.

Warm olive oil in a frying pan to a depth of about ¾ inch over a medium heat. When the olive oil is sizzling, brown the patties in small batches until crispy on all sides. (Avoid overcrowding the frying pan as this lowers the oil temperature of the cooking oil.) Remove the finished croquettes to a dish covered with paper towel and let to cool.

Present with lemon wedges.

Spinach Patties

These spinach and cheese croquettes are a true pleasure. The crunchy outside gives way to a soft interior. The spinach brings a fresh, somewhat natural taste, while the cheese offers a deep, flavorful creaminess. Feel free to swap the cheese with cooked, pureed spuds if you like.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Cooking oil for pan-frying (or neutral oil)
• Fresh lemon, to serve

When using leafy greens, wash it thoroughly, discarding any stalks, and coarsely chop it into big pieces. Put in a large saucepan with a bit of water over a medium flame. Once cooked, drain in a colander for about 15 mins, then squeeze out any excess liquid and set aside.

If using previously frozen spinach, completely press out unwanted moisture.

Heat the oil in a frying pan over a medium flame and fry the chopped onion and garlic until tender, about 4 minutes. Take off the flame.

Place the cooked spinach, fried onion and garlic, hard cheese, creamy cheese, spice, red spice, breading and eggs in a container and flavor with seasoning. Combine completely until blended. If the preparation looks too soft, add some extra crumbs.

Using your hands, form the dough into oval croquettes a bit bigger than a walnut but smaller than an egg, and set them on a tray topped with baking paper. Wrap and refrigerate for at least one hour.

In a wide pan over medium heat, warm cooking oil to a level of about 1 centimeter. Cook the fritters a few at a time for two to three minutes each side, flipping so they are golden brown completely, then put on kitchen roll.

Present with fresh lemon.

Lentil Patties

Boasting a crispy exterior and tender interior, these patties are not only tasty but also a highly healthy appetizer or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 large 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 preference
• Creamy yogurt and lemon wedges, to accompany

Add the dry lentils in a saucepan and submerge with plenty of water. Cook over a medium flame for about 20 mins or until nearly done, pouring more water to keep the pulses covered if necessary.

Add the cracked wheat and keep cooking until fully cooked. Drain the mixture completely and put aside in a bowl.

Heat half of the