🔗 Share this article

Leek Patties

Bite-sized crispy croquettes, commonly called keftedes, represent a cherished delicacy in Sephardic cooking. These particular leek patties offer a tasty combination of hearty minced beef with the delicate, mildly sweet essence of tender leeks, and they are absolutely irresistible.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon wedges, to accompany

Clean the green leeks properly and cut away the root ends and most of the green tops. Slice lengthwise along the length then into half-inch slices. Put in a deep frying pan and submerge with cold water, then heat over a moderate heat for about 20 minutes or until cooked through.

Strain the leeks and place in a mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and flavor liberally with seasoning. Mix well using your palms then shape a couple of spoonfuls into a ball, flattening a slightly. Place on a platter and proceed for the rest of the ingredients.

Heat cooking oil in a skillet to a amount of about 2cm over a medium heat. When the oil is ready, cook the patties in small groups until crispy on each side. (Do not fill the frying pan as this drops the heat of the oil.) Remove the finished fritters to a tray topped with absorbent paper and allow to rest.

Present with lemon wedges.

Spinach Patties

These amazing cheesy spinach croquettes are a true treat. The crispy crust gives way to a smooth center. The fresh spinach brings a bright, somewhat earthy note, while the cheese provides a savory, flavorful richness. You can substitute the dairy cheese with cooked, pureed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon wedges, to garnish

If using leafy greens, clean it thoroughly, removing any tough stems, and coarsely chop it into big pieces. Put in a large saucepan with a bit of hot water over a medium flame. Once softened, drain in a colander for about a quarter hour, then press out any extra water and put aside.

For previously frozen spinach, carefully remove extra water.

Heat the oil in a frying pan over a medium heat and cook the onion and garlic until softened, about 4 minutes. Turn off the flame.

Place the prepared spinach, cooked onion and softened garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, breading and beaten eggs in a large bowl and flavor with salt and pepper. Combine completely until incorporated. If the mixture looks too wet, add some extra breading.

Using your hands, mold the mixture into elongated patties a bit bigger than a walnut but more compact than an chicken egg, and put them on a tray covered with parchment paper. Seal and chill for at least one hour.

In a big skillet over medium heat, heat olive oil to a amount of about 1cm. Fry the patties a few at a time for two to three minutes each side, rotating so they are crispy everywhere, then place on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

Boasting a golden crust and moist center, these fritters are not only flavorful but also a highly wholesome bite or dish.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Yogurt and lemon slices, to accompany

Place the lentils in a saucepan and cover with ample fresh water. Simmer over a medium flame for about 20 minutes or until nearly done, pouring additional water to maintain the lentils submerged if required.

Mix in the burghul and keep cooking until tender. Remove the water from the lentils and burghul thoroughly and reserve in a container.

Preheat half of the