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Leek Croquettes

Small crispy patties, commonly referred to as keftedes, represent a beloved speciality in Sephardic Jewish culinary traditions. These particular leek patties present a tasty blend of hearty beef with the subtle, mildly sweet flavour of leeks, rendering them absolutely addictive.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks carefully and trim off the base and the bulk of the green tops. Chop lengthwise along the length then into half-inch pieces. Put in a deep pan and submerge with fresh water, then cook over a moderate heat for about 20 mins or until softened.

Remove the water from the softened leeks and transfer in a large mixing bowl with the minced beef, eggs, matzo meal, dill, parsley and paprika and spice liberally with salt and pepper. Combine thoroughly using your fingers then form a couple of tablespoonfuls into a patty, flattening a slightly. Place on a plate and proceed for the balance of the mixture.

Heat olive oil in a frying pan to a amount of about 2cm over a medium flame. When the heated oil is hot, fry the croquettes in small batches until crispy on all sides. (Do not fill the skillet as this lowers the heat of the cooking oil.) Remove the ready patties to a tray topped with kitchen paper and let to cool.

Offer with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese fritters are a real pleasure. The golden outside reveals a soft center. The fresh spinach brings a fresh, slightly natural taste, while the grated cheese provides a rich, savory creaminess. You can substitute the dairy cheese with cooked, mashed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Oil for frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

For fresh spinach, clean it carefully, removing any tough stems, and cut into it into large chunks. Put in a big pot with a small amount hot water over a moderate heat. Once wilted, strain in a sieve for about 15 minutes, then press out any excess liquid and reserve.

For previously frozen spinach, thoroughly press out excess liquid.

Heat the cooking oil in a skillet over a moderate heat and saute the chopped onion and garlic cloves until softened, about four minutes. Remove from the stove.

Combine the wilted spinach, sauteed onion and softened garlic, grated cheese, ricotta, grated nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and spice with seasoning. Combine thoroughly until blended. If the preparation seems too wet, add some more breading.

Using your hands, form the mixture into oval shapes a bit bigger than a walnut but smaller than an egg, and place them on a plate topped with baking paper. Seal and chill for at least one hour.

In a big skillet over medium flame, heat oil to a depth of about 1 centimeter. Fry the fritters a small batch for two to three minutes on both sides, turning so they are golden brown completely, then put on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and moist center, these patties are not only delicious but also a highly wholesome bite or meal.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to serve

Put the brown lentils in a pot and cover with enough water. Simmer over a medium flame for about 20 minutes or until nearly done, pouring more water to ensure the legumes submerged if necessary.

Mix in the cracked wheat and keep cooking until softened. Remove the water from the mixture completely and reserve in a mixing bowl.

Heat 50% of the