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Leek Croquettes

Petite crispy patties, commonly known as keftedes, are a cherished speciality in Sephardic cooking. These leek patties offer a flavorful fusion of hearty beef with the subtle, slightly sweet essence of leeks, rendering them utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the green leeks properly and cut away the base and the bulk of the green tops. Cut lengthwise lengthways then into half-inch rounds. Put in a deep pan and submerge with cold water, then simmer over a medium flame for about 20 minutes or until tender.

Strain the softened leeks and place in a large mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and spice well with salt and pepper. Combine thoroughly using your palms then mold a few spoonfuls into a croquette, pressing a slightly. Place on a plate and repeat for the rest of the ingredients.

Warm cooking oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the oil is ready, cook the fritters in small batches until golden brown on each side. (Avoid overcrowding the pan as this drops the temperature of the oil.) Transfer the ready patties to a plate covered with kitchen paper and allow to cool.

Offer with lemon wedges.

Spinach Patties

These spinach with cheese croquettes are a real treat. The golden exterior opens up to a creamy center. The fresh spinach adds a bright, somewhat green taste, while the grated cheese gives a rich, flavorful smoothness. It's possible to replace the dairy cheese with boiled, mashed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Olive oil for pan-frying (or use vegetable oil)
• Lemon wedges, to garnish

When using fresh spinach, rinse it well, getting rid of any hard stems, and cut into it into big pieces. Place in a big pot with a bit of hot water over a moderate heat. Once softened, strain in a strainer for about 15 mins, then remove any remaining moisture and set aside.

If using previously frozen spinach, completely squeeze out extra water.

Heat the olive oil in a skillet over a medium flame and cook the diced onion and minced garlic until softened, about 4 minutes. Remove from the flame.

Combine the prepared spinach, cooked onion and softened garlic, hard cheese, ricotta, spice, paprika, breadcrumbs and beaten eggs in a container and flavor with salt and pepper. Mix well until incorporated. If the preparation seems too wet, incorporate some extra breading.

By hand, mold the preparation into elongated patties a bit bigger than a walnut but more compact than an egg, and set them on a plate topped with wax paper. Seal and cool for at least 60 minutes.

In a wide pan over medium flame, preheat oil to a depth of about 1 centimeter. Brown the fritters a small batch for a couple of minutes per side, turning so they are crispy completely, then transfer on absorbent paper.

Present with fresh lemon.

Lentil Patties

With their crispy exterior and moist center, these patties are not only tasty but also a highly nutritious snack or dish.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to serve

Place the lentils in a pan and fill with plenty of water. Simmer over a moderate heat for about twenty minutes or until almost cooked, pouring extra liquid to keep the lentils immersed if necessary.

Mix in the burghul and keep cooking until tender. Remove the water from the mixture completely and set aside in a container.

Warm half of the