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Leek Patties

Petite fried croquettes, commonly known as keftedes, stand as a cherished speciality in Sephardic Jewish cuisine. These wonderful leek patties present a tasty combination of hearty beef with the delicate, mildly sweet essence of leeks, and they are truly crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to serve

Wash the green leeks well and trim off the base and the bulk of the dark green parts. Chop in half along the length then into 1.5cm slices. Place in a deep pan and fill with fresh water, then simmer over a medium heat for about twenty minutes or until cooked through.

Strain the leeks and place in a large mixing bowl with the ground beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and spice and season well with salt and pepper. Combine thoroughly using your palms then shape a several tablespoonfuls into a croquette, shaping a bit. Put on a tray and repeat for the remaining of the ingredients.

Warm olive oil in a pan to a amount of about 2 centimeters over a medium heat. When the heated oil is hot, cook the croquettes in batches until golden brown on all sides. (Avoid overcrowding the pan as this lowers the oil temperature of the cooking oil.) Take out the finished patties to a plate topped with paper towel and let to cool.

Serve with lemon slices.

Spinach Croquettes

These spinach with cheese patties are a real delight. The crunchy outside opens up to a soft center. The fresh spinach adds a bright, moderately earthy flavor, while the grated cheese offers a deep, umami smoothness. You can substitute the dairy cheese with steamed, pureed spuds if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Olive oil for deep-frying (or neutral oil)
• Lemon slices, to accompany

If using fresh spinach, rinse it well, removing any hard stems, and coarsely chop it into large chunks. Place in a large saucepan with a bit of liquid over a moderate heat. Once wilted, strain in a strainer for about 15 minutes, then press out any extra water and set aside.

For defrosted spinach, thoroughly squeeze out excess liquid.

Warm the cooking oil in a pan over a moderate heat and saute the diced onion and garlic until tender, about 4 minutes. Remove from the heat.

Combine the prepared spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, red spice, breadcrumbs and beaten eggs in a large bowl and spice with pepper and salt. Stir well until combined. If the mixture appears too soft, add some additional breading.

Using your hands, shape the dough into elongated patties slightly larger than a nut but more compact than an large egg, and place them on a tray topped with baking paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium flame, warm oil to a level of about 1 centimeter. Cook the fritters a few at a time for two to three minutes on both sides, flipping so they are crispy all over, then place on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

With their crunchy outside and soft inside, these croquettes are not only flavorful but also a highly nutritious snack or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to accompany

Add the lentils in a pan and cover with plenty of cold water. Simmer over a medium heat for about twenty minutes or until almost cooked, adding more water to maintain the pulses submerged if needed.

Mix in the burghul and continue cooking until fully cooked. Drain the ingredients well and put aside in a bowl.

Preheat half of the