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Leek Patties

Bite-sized fried croquettes, commonly referred to as keftedes, are a treasured speciality in Sephardic cuisine. These wonderful leek croquettes deliver a delicious combination of savory minced beef with the subtle, sweetly mild flavour of tender leeks, and they are absolutely irresistible.

Makes 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks carefully and cut away the roots and most of the green stalk. Chop in half lengthways then into 1.5cm slices. Transfer in a deep pan and fill with fresh water, then heat over a moderate heat for about 20 mins or until softened.

Remove the water from the cooked leeks and put in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, parsley and paprika and spice well with seasoning. Mix well using your palms then shape a several tablespoonfuls into a croquette, flattening a slightly. Place on a platter and repeat for the rest of the mixture.

Warm cooking oil in a frying pan to a depth of about 2 centimeters over a moderate heat. When the heated oil is hot, fry the fritters in small groups until golden on both sides. (Avoid overcrowding the skillet as this drops the oil temperature of the cooking oil.) Transfer the ready patties to a tray topped with paper towel and permit to drain.

Offer with fresh lemon.

Spinach Croquettes

These cheesy spinach patties are a true treat. The golden exterior opens up to a creamy filling. The leafy spinach brings a vibrant, moderately green taste, while the cheese provides a deep, flavorful richness. You can substitute the cheesy element with boiled, pureed spuds if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 fresh eggs
• Oil for pan-frying (or use sunflower oil)
• Lemon slices, to garnish

When using raw spinach, wash it thoroughly, discarding any stalks, and coarsely chop it into sizable portions. Transfer in a deep pan with a little liquid over a medium heat. Once softened, strain in a colander for about a quarter hour, then remove any extra water and reserve.

If using thawed frozen spinach, thoroughly remove excess liquid.

Preheat the cooking oil in a frying pan over a medium heat and saute the chopped onion and garlic cloves until tender, about a few minutes. Remove from the flame.

Put the cooked spinach, fried onion and softened garlic, grated cheese, soft cheese, spice, red spice, dry crumbs and beaten eggs in a big mixing bowl and flavor with salt and pepper. Combine well until incorporated. If the mixture seems too soft, incorporate some extra breading.

By hand, mold the mixture into elongated patties slightly larger than a walnut but more compact than an egg, and put them on a baking sheet covered with parchment paper. Cover and refrigerate for at least 60 minutes.

In a large frying pan over medium flame, heat oil to a amount of about half an inch. Brown the fritters a small batch for a couple of minutes per side, rotating so they are crispy completely, then transfer on paper towel.

Serve with fresh lemon.

Lentil Patties

Boasting a crunchy outside and tender interior, these croquettes are not only tasty but also a wonderfully nutritious snack or dish.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to serve

Place the brown lentils in a pan and submerge with plenty of cold water. Simmer over a medium heat for about 20 minutes or until almost cooked, pouring additional water to keep the legumes submerged if required.

Mix in the burghul and continue cooking until softened. Drain the mixture well and set aside in a mixing bowl.

Heat a portion of the