🔗 Share this article

Leek Patties

Bite-sized pan-fried patties, typically referred to as keftedes, stand as a cherished speciality in Sephardic cuisine. These wonderful leek croquettes present a flavorful fusion of savory beef with the gentle, slightly sweet essence of tender leeks, making them truly crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to garnish

Wash the fresh leeks carefully and remove the roots and the bulk of the green stalk. Slice in half lengthways then into half-inch pieces. Transfer in a deep frying pan and submerge with fresh water, then heat over a medium heat for about twenty minutes or until tender.

Strain the cooked leeks and transfer in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and spice liberally with seasoning. Combine thoroughly using your hands then mold a several scoops into a patty, pressing a little. Put on a tray and repeat for the balance of the mixture.

Heat cooking oil in a frying pan to a amount of about 2cm over a medium heat. When the oil is sizzling, brown the croquettes in small groups until golden brown on both sides. (Avoid overcrowding the skillet as this lowers the oil temperature of the oil.) Take out the cooked fritters to a dish topped with paper towel and allow to cool.

Present with fresh lemon.

Keftes de Espinacha

These spinach with cheese patties are a real treat. The golden exterior gives way to a smooth filling. The leafy spinach brings a fresh, moderately earthy flavor, while the dairy provides a rich, flavorful creaminess. You can substitute the cheese with steamed, crushed potato if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 eggs
• Cooking oil for deep-frying (or vegetable oil)
• Lemon slices, to serve

When using fresh spinach, clean it carefully, removing any stalks, and cut into it into sizable portions. Transfer in a large saucepan with a bit of hot water over a medium heat. Once wilted, drain in a sieve for about 15 mins, then squeeze out any remaining moisture and put aside.

For thawed frozen spinach, completely squeeze out extra water.

Warm the olive oil in a skillet over a moderate heat and saute the diced onion and minced garlic until softened, about four minutes. Take off the flame.

Combine the cooked spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, spice, paprika, breading and eggs in a large bowl and spice with salt and pepper. Mix thoroughly until blended. If the mixture looks too loose, incorporate some extra crumbs.

By hand, shape the mixture into elongated patties a bit bigger than a nut but less bulky than an large egg, and set them on a baking sheet topped with parchment paper. Seal and cool for at least 1 hour.

In a large frying pan over medium flame, preheat cooking oil to a level of about half an inch. Cook the patties a small batch for a couple of minutes on both sides, flipping so they are golden brown completely, then place on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

Boasting a crunchy outside and soft inside, these fritters are not only delicious but also a extremely wholesome snack or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to garnish

Put the lentils in a saucepan and submerge with plenty of cold water. Simmer over a moderate heat for about 20 mins or until nearly done, adding more water to maintain the lentils immersed if needed.

Stir in the bulgur wheat and continue cooking until fully cooked. Drain the mixture completely and reserve in a mixing bowl.

Warm half of the