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Leek Croquettes

Small pan-fried croquettes, commonly called keftedes, represent a beloved delicacy in Sephardic cuisine. These wonderful leek patties offer a tasty fusion of savory ground beef with the subtle, slightly sweet flavour of leeks, and they are truly addictive.

Produces 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to accompany

Clean the leeks well and cut away the root ends and the majority of the green stalk. Chop into halves along the length then into 1.5cm rounds. Transfer in a deep pan and cover with cold water, then cook over a medium heat for about 20 mins or until tender.

Strain the cooked leeks and put in a large mixing bowl with the beef, eggs, crumbs, dill, chopped parsley and sweet paprika and spice generously with seasoning. Stir thoroughly using your fingers then form a several spoonfuls into a patty, shaping a slightly. Set on a tray and proceed for the balance of the mixture.

Heat olive oil in a pan to a level of about 2cm over a medium flame. When the oil is ready, brown the patties in small groups until golden brown on both sides. (Avoid overcrowding the skillet as this drops the oil temperature of the oil.) Remove the cooked croquettes to a plate covered with paper towel and let to drain.

Offer with lemon slices.

Spinach Croquettes

These cheesy spinach croquettes are a true treat. The crispy crust opens up to a soft interior. The spinach imparts a fresh, somewhat natural taste, while the cheese offers a savory, flavorful creaminess. You can substitute the cheesy element with cooked, mashed spuds if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Oil for frying (or neutral oil)
• Lemon wedges, to accompany

When using raw spinach, rinse it carefully, discarding any tough stems, and roughly chop it into sizable portions. Transfer in a big pot with a bit of hot water over a moderate heat. Once wilted, drain in a strainer for about a quarter hour, then squeeze out any extra water and put aside.

If using previously frozen spinach, thoroughly remove excess liquid.

Warm the olive oil in a frying pan over a moderate heat and saute the chopped onion and garlic until translucent, about a few minutes. Take off the heat.

Place the prepared spinach, fried onion and sauteed garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and spice with salt and pepper. Mix completely until incorporated. If the dough looks too loose, add some extra breadcrumbs.

With your fingers, form the mixture into elongated patties slightly larger than a walnut but more compact than an chicken egg, and put them on a baking sheet topped with parchment paper. Seal and chill for at least one hour.

In a big skillet over moderate heat, heat olive oil to a depth of about 1 centimeter. Brown the fritters a handful for 2–3 minutes each side, turning so they are golden brown completely, then put on kitchen roll.

Present with lemon wedges.

Lentil Patties

Boasting a golden crust and moist center, these fritters are not only delicious but also a highly nutritious bite or main course.

Yields 12

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

Place the brown lentils in a saucepan and fill with plenty of cold water. Simmer over a medium flame for about twenty minutes or until nearly done, adding more water to maintain the lentils covered if needed.

Stir in the burghul and proceed cooking until softened. Remove the water from the lentils and burghul well and set aside in a mixing bowl.

Warm 50% of the