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Leek Patties

Petite fried croquettes, commonly referred to as keftedes, stand as a treasured speciality in Sephardic Jewish cuisine. These particular leek patties deliver a tasty fusion of rich ground beef with the delicate, sweetly mild taste of fresh leeks, and they are truly addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to garnish

Clean the fresh leeks well and remove the root ends and the bulk of the green stalk. Chop in half lengthways then into 1.5cm slices. Transfer in a large skillet and submerge with fresh water, then heat over a medium flame for about twenty minutes or until cooked through.

Strain the softened leeks and put in a big bowl with the beef, beaten eggs, matzo meal, dill, parsley and paprika and season liberally with salt and pepper. Stir well using your hands then form a several scoops into a croquette, shaping a slightly. Place on a tray and proceed for the rest of the mixture.

Heat olive oil in a frying pan to a depth of about 2cm over a medium heat. When the heated oil is sizzling, brown the croquettes in batches until golden on both sides. (Don't overcrowd the skillet as this lowers the heat of the cooking oil.) Transfer the cooked fritters to a dish covered with kitchen paper and allow to rest.

Serve with lemon slices.

Spinach Croquettes

These delightful cheesy spinach fritters are a true treat. The crispy crust opens up to a soft filling. The leafy spinach adds a vibrant, somewhat earthy flavor, while the grated cheese provides a savory, umami richness. It's possible to replace the cheese with cooked, mashed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Oil for deep-frying (or neutral oil)
• Fresh lemon, to accompany

When using leafy greens, rinse it thoroughly, discarding any stalks, and coarsely chop it into sizable portions. Transfer in a big pot with a little liquid over a medium flame. Once cooked, strain in a strainer for about 15 mins, then remove any excess liquid and reserve.

If using previously frozen spinach, thoroughly press out excess liquid.

Heat the oil in a skillet over a moderate heat and cook the onion and garlic cloves until translucent, about 4 minutes. Remove from the stove.

Place the wilted spinach, sauteed onion and softened garlic, hard cheese, ricotta, grated nutmeg, red spice, breadcrumbs and beaten eggs in a container and season with seasoning. Stir well until combined. If the preparation seems too loose, incorporate some additional breadcrumbs.

By hand, mold the dough into elongated patties somewhat larger than a walnut but less bulky than an chicken egg, and place them on a plate covered with baking paper. Cover and cool for at least one hour.

In a big skillet over medium flame, heat olive oil to a amount of about 1cm. Fry the patties a small batch for 2–3 minutes each side, turning so they are golden brown everywhere, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

Boasting a crunchy outside and soft inside, these patties are not only delicious but also a extremely healthy appetizer or main course.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to garnish

Add the lentils in a pan and submerge with ample cold water. Boil over a moderate heat for about 20 mins or until partially softened, pouring additional water to keep the legumes immersed if necessary.

Add the burghul and proceed cooking until fully cooked. Drain the lentils and burghul completely and set aside in a bowl.

Warm a portion of the