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Leek Croquettes

Petite fried fritters, typically called keftedes, are a beloved delicacy in Sephardic Jewish cooking. These wonderful leek croquettes present a delicious fusion of hearty beef with the delicate, mildly sweet taste of tender leeks, making them truly crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the leeks well and cut away the base and the bulk of the green stalk. Slice into halves longways then into half-inch slices. Transfer in a large skillet and fill with fresh water, then simmer over a medium heat for about 20 minutes or until cooked through.

Drain the leeks and put in a mixing bowl with the ground beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and spice and season well with pepper and salt. Combine well using your palms then shape a couple of scoops into a ball, pressing a slightly. Set on a plate and proceed for the rest of the ingredients.

Heat oil in a pan to a depth of about ¾ inch over a medium heat. When the heated oil is sizzling, cook the fritters in small groups until crispy on all sides. (Don't overcrowd the skillet as this lowers the oil temperature of the oil.) Remove the cooked fritters to a tray lined with absorbent paper and let to rest.

Offer with lemon slices.

Spinach Patties

These amazing cheesy spinach patties are a real treat. The golden outside opens up to a creamy interior. The leafy spinach imparts a fresh, somewhat earthy flavor, while the grated cheese provides a deep, umami creaminess. It's possible to replace the dairy cheese with boiled, mashed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 eggs
• Oil for frying (or vegetable oil)
• Lemon slices, to garnish

When using raw spinach, wash it thoroughly, discarding any stalks, and roughly chop it into large chunks. Put in a deep pan with a bit of water over a moderate heat. Once cooked, drain in a strainer for about a quarter hour, then remove any remaining moisture and set aside.

When working with previously frozen spinach, carefully remove excess liquid.

Warm the oil in a skillet over a medium heat and fry the diced onion and garlic until softened, about four minutes. Remove from the stove.

Combine the cooked spinach, fried onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, paprika, breading and eggs in a large bowl and spice with pepper and salt. Combine thoroughly until combined. If the preparation seems too soft, add some extra breading.

Using your hands, form the dough into oval croquettes a bit bigger than a walnut but more compact than an large egg, and put them on a plate lined with baking paper. Wrap and chill for at least one hour.

In a big skillet over medium heat, warm olive oil to a level of about half an inch. Brown the croquettes a handful for a couple of minutes per side, flipping so they are crispy everywhere, then place on paper towel.

Offer with fresh lemon.

Lentil Patties

With their golden crust and tender interior, these fritters are not only tasty but also a highly nutritious appetizer or meal.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Yogurt and fresh lemon, to garnish

Add the lentils in a saucepan and fill with enough fresh water. Boil over a moderate heat for about 20 minutes or until partially softened, pouring additional water to ensure the pulses submerged if needed.

Mix in the cracked wheat and proceed cooking until fully cooked. Strain the lentils and burghul completely and set aside in a mixing bowl.

Warm 50% of the