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Leek Croquettes

Bite-sized crispy croquettes, typically called keftedes, represent a cherished speciality in Sephardic cuisine. These leek patties offer a delicious blend of savory minced beef with the delicate, slightly sweet taste of tender leeks, making them absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Wash the green leeks properly and cut away the root ends and the bulk of the dark green parts. Chop lengthwise along the length then into half-inch slices. Place in a large skillet and fill with cold water, then cook over a moderate heat for about twenty minutes or until softened.

Drain the softened leeks and place in a large mixing bowl with the beef, eggs, matzo meal, fresh dill, chopped parsley and spice and spice well with seasoning. Stir well using your palms then shape a couple of spoonfuls into a croquette, flattening a slightly. Set on a platter and repeat for the rest of the ingredients.

Heat olive oil in a frying pan to a amount of about ¾ inch over a medium heat. When the oil is ready, fry the patties in small groups until crispy on all sides. (Do not fill the pan as this reduces the oil temperature of the oil.) Transfer the ready fritters to a plate lined with paper towel and allow to cool.

Serve with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach patties are a real treat. The golden exterior gives way to a smooth filling. The fresh spinach brings a fresh, somewhat earthy taste, while the grated cheese offers a savory, flavorful smoothness. You can substitute the cheese with steamed, crushed spuds if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Olive oil for frying (or alternatively vegetable oil)
• Lemon slices, to garnish

For leafy greens, clean it carefully, discarding any hard stems, and coarsely chop it into sizable portions. Transfer in a deep pan with a bit of liquid over a moderate heat. Once softened, remove in a sieve for about a quarter hour, then remove any extra water and reserve.

When working with previously frozen spinach, completely squeeze out excess liquid.

Warm the oil in a skillet over a medium heat and cook the onion and minced garlic until softened, about a few minutes. Remove from the flame.

Put the wilted spinach, fried onion and garlic, hard cheese, soft cheese, nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and spice with pepper and salt. Mix thoroughly until incorporated. If the dough looks too wet, mix in some additional breading.

With your fingers, mold the preparation into elongated patties somewhat larger than a walnut but smaller than an egg, and set them on a plate lined with parchment paper. Wrap and cool for at least 60 minutes.

In a large frying pan over medium flame, heat oil to a amount of about half an inch. Fry the fritters a handful for two to three minutes each side, flipping so they are crispy completely, then transfer on kitchen roll.

Present with fresh lemon.

Lentil Patties

With their crispy exterior and moist center, these fritters are not only delicious but also a extremely wholesome snack or dish.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to liking
• Yogurt and fresh lemon, to accompany

Put the dry lentils in a pot and fill with enough water. Simmer over a moderate heat for about 20 minutes or until partially softened, pouring extra liquid to maintain the legumes submerged if required.

Stir in the burghul and proceed cooking until fully cooked. Drain the lentils and burghul completely and reserve in a bowl.

Preheat 50% of the