🔗 Share this article

Leek Patties

Bite-sized pan-fried fritters, typically known as keftedes, stand as a cherished speciality in Sephardic Jewish cuisine. These leek fritters present a flavorful fusion of rich minced beef with the subtle, slightly sweet essence of tender leeks, rendering them truly crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Wash the green leeks well and remove the base and most of the green tops. Cut in half longways then into half-inch pieces. Place in a deep frying pan and submerge with water, then cook over a moderate heat for about 20 minutes or until softened.

Strain the leeks and transfer in a big bowl with the beef, eggs, breadcrumbs, dill, parsley and paprika and flavor generously with salt and pepper. Combine completely using your palms then mold a few tablespoonfuls into a croquette, flattening a slightly. Place on a plate and repeat for the remaining of the preparation.

Heat oil in a skillet to a amount of about ¾ inch over a medium heat. When the oil is sizzling, cook the croquettes in small batches until golden on each side. (Do not fill the skillet as this drops the oil temperature of the cooking oil.) Take out the finished patties to a tray covered with absorbent paper and let to drain.

Present with lemon wedges.

Keftes de Espinacha

These cheesy spinach fritters are a true pleasure. The golden exterior opens up to a soft filling. The fresh spinach adds a vibrant, slightly natural flavor, while the dairy gives a rich, flavorful smoothness. You can substitute the cheese with boiled, pureed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 fresh eggs
• Oil for pan-frying (or use neutral oil)
• Lemon wedges, to serve

For leafy greens, wash it thoroughly, removing any stalks, and cut into it into large chunks. Put in a deep pan with a bit of hot water over a medium flame. Once softened, drain in a strainer for about 15 minutes, then squeeze out any excess liquid and reserve.

When working with defrosted spinach, carefully squeeze out unwanted moisture.

Warm the olive oil in a frying pan over a medium heat and saute the onion and minced garlic until tender, about 4 minutes. Remove from the heat.

Combine the wilted spinach, sauteed onion and softened garlic, grated cheese, ricotta, spice, paprika, breading and eggs in a big mixing bowl and flavor with salt and pepper. Stir thoroughly until blended. If the dough looks too loose, add some more breadcrumbs.

With your fingers, shape the mixture into oval shapes a bit bigger than a nut but less bulky than an egg, and put them on a plate covered with baking paper. Seal and chill for at least 60 minutes.

In a large frying pan over medium flame, heat cooking oil to a depth of about half an inch. Cook the croquettes a small batch for a couple of minutes each side, turning so they are crispy everywhere, then put on kitchen roll.

Present with fresh lemon.

Lentil Patties

Boasting a crispy exterior and tender interior, these croquettes are not only delicious but also a wonderfully healthy snack or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to garnish

Put the lentils in a saucepan and fill with enough cold water. Cook over a medium flame for about 20 minutes or until partially softened, including additional water to keep the pulses covered if required.

Stir in the cracked wheat and proceed cooking until softened. Drain the ingredients well and put aside in a bowl.

Preheat 50% of the