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Leek Croquettes

Small crispy croquettes, typically called keftedes, stand as a treasured speciality in Sephardic Jewish cooking. These particular leek croquettes deliver a flavorful fusion of savory minced beef with the gentle, sweetly mild taste of tender leeks, and they are truly crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to garnish

Clean the fresh leeks properly and trim off the root ends and most of the dark green parts. Chop lengthwise lengthways then into 1.5-centimeter pieces. Place in a deep pan and cover with fresh water, then cook over a medium flame for about 20 mins or until tender.

Strain the cooked leeks and place in a mixing bowl with the ground beef, eggs, matzo meal, dill, chopped parsley and paprika and season well with salt and pepper. Mix thoroughly using your palms then shape a several spoonfuls into a croquette, shaping a slightly. Place on a tray and proceed for the balance of the mixture.

Preheat oil in a skillet to a amount of about ¾ inch over a medium heat. When the heated oil is sizzling, fry the patties in small groups until golden on both sides. (Don't overcrowd the pan as this lowers the heat of the oil.) Transfer the finished patties to a dish lined with paper towel and let to cool.

Present with fresh lemon.

Keftes de Espinacha

These spinach with cheese patties are a real treat. The crispy outside reveals a creamy filling. The spinach adds a bright, somewhat green taste, while the grated cheese provides a deep, flavorful creaminess. You can substitute the dairy cheese with steamed, pureed potato if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Olive oil for frying (or use vegetable oil)
• Fresh lemon, to accompany

When using raw spinach, clean it well, removing any hard stems, and cut into it into sizable portions. Put in a large saucepan with a bit of hot water over a medium flame. Once wilted, drain in a strainer for about 15 minutes, then squeeze out any extra water and reserve.

For previously frozen spinach, thoroughly remove excess liquid.

Heat the oil in a pan over a moderate heat and fry the onion and garlic until translucent, about 4 minutes. Remove from the stove.

Place the prepared spinach, fried onion and softened garlic, hard cheese, soft cheese, nutmeg, red spice, dry crumbs and eggs in a large bowl and season with pepper and salt. Stir thoroughly until incorporated. If the dough looks too loose, incorporate some additional crumbs.

Using your hands, form the mixture into elongated patties a bit bigger than a walnut shell but less bulky than an egg, and put them on a baking sheet topped with baking paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over medium heat, preheat cooking oil to a depth of about 1cm. Fry the fritters a small batch for two to three minutes on both sides, flipping so they are crispy all over, then transfer on kitchen roll.

Offer with lemon wedges.

Lentil Patties

With their crispy exterior and soft inside, these fritters are not only tasty but also a extremely wholesome appetizer or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and fresh lemon, to garnish

Put the dry lentils in a pot and cover with plenty of cold water. Cook over a medium heat for about 20 mins or until nearly done, including additional water to keep the legumes covered if required.

Add the burghul and keep cooking until tender. Drain the lentils and burghul completely and reserve in a mixing bowl.

Preheat a portion of the