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Leek Croquettes

Small fried croquettes, commonly referred to as keftedes, represent a beloved speciality in Sephardic cooking. These particular leek croquettes offer a tasty blend of savory beef with the delicate, sweetly mild flavour of leeks, and they are utterly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks properly and cut away the roots and most of the green stalk. Chop in half longways then into 1.5-centimeter pieces. Transfer in a deep frying pan and cover with fresh water, then simmer over a medium flame for about 20 mins or until tender.

Drain the softened leeks and transfer in a large mixing bowl with the minced beef, eggs, matzo meal, fresh dill, parsley and sweet paprika and flavor well with salt and pepper. Stir thoroughly using your palms then mold a several spoonfuls into a patty, pressing a bit. Put on a plate and continue for the remaining of the mixture.

Heat olive oil in a skillet to a depth of about ¾ inch over a moderate heat. When the oil is sizzling, brown the patties in small batches until golden brown on both sides. (Avoid overcrowding the skillet as this lowers the oil temperature of the oil.) Take out the ready croquettes to a tray lined with absorbent paper and let to cool.

Serve with lemon wedges.

Spinach Patties

These amazing cheesy spinach fritters are a real delight. The crunchy crust gives way to a creamy center. The spinach imparts a bright, somewhat natural taste, while the cheese offers a deep, umami smoothness. You can substitute the dairy cheese with boiled, mashed potato if you like.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 eggs
• Cooking oil for pan-frying (or sunflower oil)
• Lemon wedges, to accompany

When using fresh spinach, rinse it carefully, discarding any tough stems, and roughly chop it into sizable portions. Place in a large saucepan with a little water over a medium heat. Once wilted, drain in a sieve for about 15 mins, then press out any remaining moisture and put aside.

For defrosted spinach, carefully remove extra water.

Heat the olive oil in a skillet over a medium heat and fry the chopped onion and garlic cloves until softened, about 4 minutes. Remove from the flame.

Place the cooked spinach, sauteed onion and softened garlic, grated cheese, soft cheese, spice, paprika, dry crumbs and eggs in a container and season with seasoning. Combine thoroughly until combined. If the preparation looks too soft, incorporate some more crumbs.

With your fingers, shape the mixture into elongated patties slightly larger than a walnut but less bulky than an chicken egg, and place them on a baking sheet lined with parchment paper. Seal and cool for at least 1 hour.

In a wide pan over moderate heat, heat cooking oil to a amount of about 1 centimeter. Fry the patties a handful for two to three minutes each side, turning so they are crispy completely, then put on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

With their crunchy outside and tender interior, these patties are not only tasty but also a wonderfully wholesome bite or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to serve

Add the lentils in a pan and submerge with ample fresh water. Cook over a moderate heat for about 20 mins or until nearly done, pouring extra liquid to keep the pulses immersed if necessary.

Stir in the cracked wheat and proceed cooking until tender. Strain the mixture well and put aside in a mixing bowl.

Preheat 50% of the