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Leek Croquettes

Small crispy croquettes, often called keftedes, stand as a cherished signature dish in Sephardic cuisine. These particular leek fritters offer a tasty fusion of hearty beef with the subtle, slightly sweet flavour of fresh leeks, and they are truly crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to serve

Clean the fresh leeks properly and remove the roots and most of the green tops. Chop lengthwise longways then into half-inch slices. Place in a deep pan and cover with water, then heat over a moderate heat for about 20 mins or until cooked through.

Remove the water from the cooked leeks and put in a big bowl with the beef, eggs, breadcrumbs, dill, chopped parsley and paprika and spice generously with seasoning. Mix well using your fingers then form a few scoops into a patty, flattening a little. Set on a plate and repeat for the balance of the mixture.

Preheat oil in a pan to a level of about ¾ inch over a medium flame. When the oil is sizzling, cook the patties in small batches until crispy on each side. (Do not fill the skillet as this reduces the temperature of the cooking oil.) Remove the finished croquettes to a dish covered with absorbent paper and allow to drain.

Serve with fresh lemon.

Spinach Croquettes

These spinach with cheese patties are a genuine treat. The golden crust gives way to a soft interior. The spinach adds a fresh, somewhat green taste, while the grated cheese gives a rich, savory creaminess. You can substitute the cheese with cooked, pureed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Oil for frying (or alternatively neutral oil)
• Lemon wedges, to accompany

If using fresh spinach, clean it carefully, removing any tough stems, and cut into it into sizable portions. Place in a deep pan with a small amount water over a medium heat. Once cooked, drain in a sieve for about 15 minutes, then squeeze out any extra water and set aside.

For thawed frozen spinach, carefully squeeze out excess liquid.

Heat the cooking oil in a pan over a medium flame and cook the onion and garlic until translucent, about 4 minutes. Take off the stove.

Combine the wilted spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a container and spice with salt and pepper. Stir thoroughly until combined. If the preparation looks too wet, incorporate some extra crumbs.

With your fingers, form the mixture into elongated patties a bit bigger than a walnut but more compact than an chicken egg, and place them on a baking sheet lined with wax paper. Cover and chill for at least 1 hour.

In a large frying pan over medium heat, heat olive oil to a level of about 1 centimeter. Brown the croquettes a few at a time for a couple of minutes on both sides, rotating so they are crispy completely, then put on kitchen roll.

Offer with lemon slices.

Lentil Patties

With their crunchy outside and soft inside, these patties are not only tasty but also a highly healthy snack or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and lemon slices, to serve

Add the lentils in a pot and cover with plenty of water. Boil over a medium flame for about twenty minutes or until almost cooked, including extra liquid to keep the pulses immersed if needed.

Mix in the cracked wheat and proceed cooking until tender. Drain the mixture completely and put aside in a bowl.

Warm a portion of the