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Leek Croquettes

Small crispy patties, typically called keftedes, stand as a treasured speciality in Sephardic culinary traditions. These wonderful leek patties present a flavorful combination of savory ground beef with the gentle, sweetly mild taste of fresh leeks, and they are absolutely irresistible.

Makes 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Oil, for frying
• Lemon wedges, to accompany

Wash the leeks well and cut away the roots and the bulk of the green stalk. Cut into halves along the length then into half-inch slices. Transfer in a deep pan and fill with water, then cook over a medium flame for about 20 mins or until softened.

Drain the leeks and put in a large mixing bowl with the beef, eggs, matzo meal, chopped dill, chopped parsley and spice and season well with pepper and salt. Combine completely using your fingers then shape a several spoonfuls into a ball, shaping a little. Set on a platter and repeat for the rest of the preparation.

Heat cooking oil in a skillet to a depth of about 2 centimeters over a medium heat. When the oil is sizzling, cook the croquettes in small groups until golden brown on each side. (Avoid overcrowding the skillet as this drops the oil temperature of the cooking oil.) Take out the ready patties to a dish topped with kitchen paper and permit to cool.

Serve with lemon wedges.

Spinach Patties

These spinach and cheese croquettes are a real pleasure. The golden outside gives way to a smooth center. The leafy spinach brings a vibrant, moderately green flavor, while the grated cheese gives a deep, umami richness. You can substitute the dairy cheese with boiled, mashed potato if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 large eggs
• Olive oil for frying (or alternatively neutral oil)
• Lemon slices, to garnish

For leafy greens, clean it thoroughly, getting rid of any hard stems, and coarsely chop it into sizable portions. Place in a big pot with a little liquid over a moderate heat. Once softened, strain in a colander for about 15 mins, then squeeze out any remaining moisture and reserve.

For defrosted spinach, thoroughly press out extra water.

Heat the oil in a pan over a medium flame and fry the onion and garlic cloves until translucent, about 4 minutes. Remove from the flame.

Place the prepared spinach, sauteed onion and garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, breading and beaten eggs in a big mixing bowl and spice with seasoning. Combine well until incorporated. If the mixture looks too wet, add some more breadcrumbs.

Using your hands, form the dough into elongated patties slightly larger than a nut but smaller than an large egg, and put them on a plate topped with parchment paper. Cover and cool for at least one hour.

In a big skillet over medium heat, preheat olive oil to a amount of about 1cm. Brown the fritters a handful for two to three minutes per side, rotating so they are golden all over, then put on paper towel.

Offer with fresh lemon.

Lentil Patties

With their crispy exterior and tender interior, these fritters are not only tasty but also a wonderfully nutritious appetizer or dish.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and fresh lemon, to serve

Add the lentils in a pan and cover with ample cold water. Cook over a medium flame for about 20 mins or until almost cooked, including extra liquid to keep the legumes submerged if required.

Add the burghul and continue cooking until tender. Drain the lentils and burghul well and reserve in a container.

Heat half of the