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Leek Croquettes

Petite crispy fritters, commonly referred to as keftedes, represent a cherished signature dish in Sephardic Jewish culinary traditions. These leek croquettes offer a flavorful blend of hearty beef with the delicate, mildly sweet essence of fresh leeks, and they are truly addictive.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks well and cut away the root ends and the bulk of the dark green parts. Slice lengthwise longways then into 1.5cm rounds. Place in a deep pan and submerge with fresh water, then cook over a medium heat for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and put in a large mixing bowl with the ground beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and season generously with seasoning. Stir well using your fingers then mold a several tablespoonfuls into a patty, pressing a little. Place on a platter and continue for the balance of the preparation.

Heat oil in a pan to a level of about ¾ inch over a medium heat. When the oil is hot, brown the fritters in small batches until golden brown on both sides. (Avoid overcrowding the pan as this reduces the oil temperature of the oil.) Transfer the ready fritters to a plate lined with absorbent paper and permit to cool.

Present with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese patties are a genuine treat. The golden crust reveals a creamy filling. The leafy spinach brings a bright, slightly natural note, while the dairy provides a rich, savory smoothness. Feel free to swap the dairy cheese with boiled, mashed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), additional if required
• 3 eggs
• Oil for frying (or alternatively neutral oil)
• Fresh lemon, to serve

For raw spinach, wash it carefully, getting rid of any stalks, and roughly chop it into sizable portions. Transfer in a deep pan with a small amount hot water over a moderate heat. Once softened, remove in a colander for about 15 mins, then squeeze out any excess liquid and set aside.

If using defrosted spinach, completely squeeze out excess liquid.

Preheat the oil in a frying pan over a moderate heat and saute the chopped onion and garlic until softened, about 4 minutes. Turn off the stove.

Combine the prepared spinach, cooked onion and garlic, grated cheese, ricotta, nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and season with seasoning. Mix thoroughly until blended. If the mixture looks too wet, mix in some more crumbs.

Using your hands, mold the mixture into oval shapes slightly larger than a walnut shell but more compact than an large egg, and place them on a tray topped with wax paper. Cover and refrigerate for at least 1 hour.

In a big skillet over medium heat, preheat cooking oil to a depth of about 1cm. Fry the patties a few at a time for a couple of minutes on both sides, rotating so they are crispy everywhere, then transfer on paper towel.

Serve with lemon wedges.

Lentil Patties

Featuring a crunchy outside and moist center, these fritters are not only delicious but also a highly healthy bite or dish.

Yields 12

• 45g dry lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to accompany

Place the dry lentils in a pot and cover with enough water. Boil over a moderate heat for about 20 minutes or until almost cooked, pouring extra liquid to ensure the lentils submerged if required.

Mix in the burghul and continue cooking until softened. Remove the water from the ingredients well and put aside in a container.

Heat half of the