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Leek Croquettes

Petite crispy fritters, often called keftedes, stand as a beloved signature dish in Sephardic Jewish cuisine. These particular leek croquettes offer a delicious fusion of hearty minced beef with the subtle, mildly sweet essence of tender leeks, rendering them utterly addictive.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to garnish

Clean the leeks well and cut away the roots and the bulk of the dark green parts. Slice lengthwise lengthways then into 1.5-centimeter pieces. Transfer in a large skillet and fill with fresh water, then cook over a medium heat for about 20 mins or until softened.

Remove the water from the softened leeks and transfer in a mixing bowl with the beef, beaten eggs, matzo meal, chopped dill, parsley and paprika and flavor generously with seasoning. Combine thoroughly using your hands then form a few spoonfuls into a ball, flattening a slightly. Put on a platter and continue for the rest of the preparation.

Warm cooking oil in a pan to a amount of about ¾ inch over a medium heat. When the olive oil is hot, brown the fritters in small batches until golden brown on both sides. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Take out the finished fritters to a plate covered with paper towel and allow to rest.

Present with lemon slices.

Spinach Croquettes

These cheesy spinach croquettes are a genuine treat. The crunchy exterior opens up to a creamy interior. The fresh spinach adds a bright, slightly green taste, while the grated cheese gives a rich, savory smoothness. It's possible to replace the cheesy element with steamed, crushed spuds if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), additional if required
• 3 eggs
• Oil for deep-frying (or vegetable oil)
• Fresh lemon, to accompany

When using fresh spinach, rinse it well, getting rid of any hard stems, and coarsely chop it into large chunks. Put in a big pot with a bit of water over a moderate heat. Once cooked, strain in a sieve for about 15 minutes, then squeeze out any remaining moisture and set aside.

If using previously frozen spinach, completely squeeze out unwanted moisture.

Warm the olive oil in a frying pan over a medium heat and cook the chopped onion and garlic until softened, about a few minutes. Take off the flame.

Put the wilted spinach, fried onion and softened garlic, kefalotyri, ricotta, grated nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and season with pepper and salt. Combine completely until incorporated. If the dough looks too loose, mix in some additional breading.

Using your hands, form the dough into oval croquettes slightly larger than a walnut shell but more compact than an large egg, and place them on a tray covered with parchment paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over moderate heat, heat cooking oil to a amount of about 1 centimeter. Fry the patties a small batch for two to three minutes per side, turning so they are crispy completely, then transfer on paper towel.

Present with fresh lemon.

Lentil Patties

With their crispy exterior and tender interior, these fritters are not only tasty but also a highly nutritious snack or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and lemon wedges, to garnish

Place the dry lentils in a pan and submerge with plenty of cold water. Cook over a medium heat for about 20 mins or until almost cooked, adding additional water to keep the lentils immersed if necessary.

Stir in the cracked wheat and continue cooking until softened. Drain the ingredients completely and put aside in a mixing bowl.

Preheat half of the