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Leek Croquettes

Small fried fritters, commonly known as keftedes, stand as a beloved delicacy in Sephardic cooking. These wonderful leek croquettes deliver a flavorful fusion of rich ground beef with the subtle, mildly sweet flavour of fresh leeks, making them truly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the fresh leeks well and trim off the root ends and most of the green stalk. Cut in half along the length then into 1.5cm slices. Put in a large skillet and fill with fresh water, then heat over a medium flame for about twenty minutes or until softened.

Remove the water from the cooked leeks and place in a mixing bowl with the ground beef, eggs, crumbs, dill, parsley and spice and flavor well with salt and pepper. Stir completely using your palms then form a few spoonfuls into a ball, shaping a slightly. Place on a tray and repeat for the balance of the mixture.

Heat cooking oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the olive oil is ready, fry the patties in small groups until golden brown on both sides. (Do not fill the skillet as this lowers the temperature of the oil.) Remove the cooked croquettes to a dish lined with paper towel and let to drain.

Serve with fresh lemon.

Spinach Patties

These delightful spinach and cheese patties are a real treat. The crispy crust gives way to a creamy filling. The fresh spinach adds a bright, somewhat natural taste, while the cheese provides a savory, flavorful smoothness. You can substitute the cheese with boiled, mashed potatoes if you like.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if necessary
• 3 eggs
• Cooking oil for pan-frying (or neutral oil)
• Fresh lemon, to garnish

For fresh spinach, clean it well, removing any hard stems, and coarsely chop it into sizable portions. Place in a large saucepan with a little hot water over a medium flame. Once cooked, drain in a sieve for about 15 mins, then remove any excess liquid and put aside.

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

Warm the olive oil in a pan over a medium heat and cook the diced onion and garlic until translucent, about 4 minutes. Take off the heat.

Put the cooked spinach, sauteed onion and garlic, hard cheese, creamy cheese, spice, red spice, breading and beaten eggs in a large bowl and season with pepper and salt. Mix completely until combined. If the preparation appears too soft, incorporate some extra crumbs.

Using your hands, shape the mixture into oval croquettes somewhat larger than a walnut but less bulky than an egg, and put them on a plate covered with baking paper. Cover and refrigerate for at least 1 hour.

In a wide pan over moderate heat, preheat oil to a depth of about 1cm. Fry the croquettes a few at a time for 2–3 minutes on both sides, flipping so they are golden everywhere, then transfer on paper towel.

Present with fresh lemon.

Lentil Patties

With their golden crust and tender interior, these patties are not only delicious but also a wonderfully nutritious snack or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, chopped
• 1 egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to serve

Put the dry lentils in a saucepan and fill with ample water. Simmer over a medium flame for about 20 minutes or until partially softened, pouring additional water to ensure the legumes submerged if required.

Add the burghul and continue cooking until tender. Drain the mixture well and put aside in a mixing bowl.

Preheat a portion of the