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Leek Croquettes

Bite-sized pan-fried fritters, commonly known as keftedes, represent a beloved signature dish in Sephardic cuisine. These wonderful leek croquettes deliver a delicious fusion of rich minced beef with the gentle, mildly sweet flavour of tender leeks, and they are absolutely crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Olive oil, for frying
• Fresh lemon wedges, to accompany

Wash the green leeks properly and remove the roots and the bulk of the green tops. Chop in half along the length then into half-inch pieces. Transfer in a deep pan and submerge with water, then heat over a medium heat for about 20 mins or until cooked through.

Drain the cooked leeks and place in a mixing bowl with the ground beef, beaten eggs, matzo meal, dill, parsley and sweet paprika and season well with pepper and salt. Mix thoroughly using your palms then shape a few scoops into a patty, shaping a little. Put on a tray and repeat for the balance of the mixture.

Heat cooking oil in a skillet to a amount of about ¾ inch over a medium flame. When the olive oil is hot, brown the croquettes in small batches until golden brown on both sides. (Do not fill the pan as this reduces the temperature of the oil.) Take out the ready fritters to a plate topped with absorbent paper and permit to rest.

Present with lemon wedges.

Spinach Patties

These amazing spinach with cheese croquettes are a real delight. The crispy crust gives way to a creamy interior. The spinach brings a bright, slightly earthy flavor, while the grated cheese offers a savory, umami richness. Feel free to swap the cheesy element with cooked, crushed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), additional if needed
• 3 large eggs
• Oil for deep-frying (or vegetable oil)
• Lemon slices, to accompany

When using fresh spinach, clean it carefully, discarding any stalks, and cut into it into sizable portions. Transfer in a large saucepan with a little hot water over a moderate heat. Once wilted, remove in a sieve for about 15 minutes, then squeeze out any excess liquid and set aside.

When working with defrosted spinach, completely remove excess liquid.

Warm the cooking oil in a frying pan over a medium heat and saute the onion and garlic cloves until translucent, about 4 minutes. Turn off the stove.

Place the cooked spinach, fried onion and garlic, grated cheese, ricotta, spice, red spice, breadcrumbs and eggs in a big mixing bowl and flavor with salt and pepper. Combine thoroughly until incorporated. If the dough looks too loose, mix in some extra breading.

With your fingers, form the dough into oval shapes slightly larger than a walnut shell but less bulky than an egg, and place them on a baking sheet lined with baking paper. Cover and refrigerate for at least 1 hour.

In a large frying pan over medium flame, heat olive oil to a amount of about half an inch. Cook the patties a handful for a couple of minutes on both sides, flipping so they are golden everywhere, then put on kitchen roll.

Offer with lemon wedges.

Lentil Patties

Featuring a golden crust and tender interior, these fritters are not only tasty but also a wonderfully healthy snack or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 large egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to accompany

Add the brown lentils in a pot and fill with enough fresh water. Cook over a medium flame for about twenty minutes or until nearly done, pouring additional water to maintain the legumes covered if required.

Mix in the bulgur wheat and proceed cooking until softened. Strain the lentils and burghul well and set aside in a container.

Heat a portion of the