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Leek Croquettes

Petite fried patties, typically called keftedes, are a treasured delicacy in Sephardic cuisine. These leek patties present a tasty fusion of rich beef with the gentle, slightly sweet essence of fresh leeks, rendering them absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks properly and trim off the roots and most of the green stalk. Slice lengthwise longways then into half-inch slices. Place in a deep pan and cover with cold water, then heat over a medium heat for about twenty minutes or until tender.

Remove the water from the cooked leeks and transfer in a big bowl with the ground beef, eggs, crumbs, dill, parsley and sweet paprika and spice well with pepper and salt. Combine completely using your fingers then form a several spoonfuls into a croquette, pressing a bit. Place on a platter and continue for the rest of the mixture.

Heat olive oil in a pan to a depth of about 2cm over a medium flame. When the olive oil is hot, brown the fritters in small batches until crispy on both sides. (Avoid overcrowding the skillet as this reduces the oil temperature of the cooking oil.) Transfer the cooked croquettes to a dish covered with kitchen paper and allow to rest.

Offer with lemon slices.

Spinach Patties

These spinach and cheese croquettes are a genuine pleasure. The crispy outside reveals a soft filling. The spinach imparts a fresh, moderately earthy note, while the cheese offers a savory, savory richness. You can substitute the cheese with cooked, pureed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if necessary
• 3 fresh eggs
• Olive oil for pan-frying (or use sunflower oil)
• Lemon slices, to accompany

If using raw spinach, rinse it well, removing any hard stems, and cut into it into sizable portions. Transfer in a deep pan with a little hot water over a moderate heat. Once wilted, remove in a strainer for about 15 minutes, then squeeze out any remaining moisture and reserve.

For defrosted spinach, completely press out excess liquid.

Preheat the oil in a skillet over a medium heat and fry the onion and garlic until translucent, about a few minutes. Remove from the heat.

Place the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and flavor with seasoning. Mix well until incorporated. If the mixture appears too wet, add some extra breadcrumbs.

By hand, mold the preparation into oval croquettes slightly larger than a nut but less bulky than an egg, and put them on a tray covered with baking paper. Seal and cool for at least 1 hour.

In a large frying pan over medium flame, heat oil to a depth of about half an inch. Fry the croquettes a handful for two to three minutes per side, rotating so they are golden brown everywhere, then transfer on paper towel.

Present with lemon slices.

Lentil Patties

Boasting a crunchy outside and tender interior, these patties are not only delicious but also a highly wholesome bite or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to accompany

Add the dry lentils in a saucepan and submerge with enough cold water. Simmer over a medium heat for about twenty minutes or until almost cooked, including more water to keep the lentils submerged if required.

Add the bulgur wheat and proceed cooking until softened. Remove the water from the lentils and burghul well and put aside in a mixing bowl.

Preheat half of the