🔗 Share this article

Leek Patties

Bite-sized fried patties, often known as keftedes, stand as a treasured signature dish in Sephardic cuisine. These leek fritters deliver a flavorful combination of rich minced beef with the gentle, mildly sweet essence of leeks, and they are utterly addictive.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Oil, for frying
• Lemon slices, to serve

Wash the green leeks carefully and trim off the root ends and the bulk of the green tops. Chop lengthwise longways then into half-inch slices. Place in a deep frying pan and fill with fresh water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Strain the leeks and put in a big bowl with the beef, eggs, crumbs, fresh dill, chopped parsley and sweet paprika and flavor well with pepper and salt. Stir thoroughly using your palms then mold a few tablespoonfuls into a croquette, pressing a slightly. Put on a platter and continue for the remaining of the preparation.

Heat cooking oil in a skillet to a depth of about 2 centimeters over a medium heat. When the oil is sizzling, brown the fritters in small batches until golden brown on each side. (Avoid overcrowding the frying pan as this lowers the oil temperature of the cooking oil.) Remove the finished croquettes to a dish topped with kitchen paper and let to rest.

Serve with lemon wedges.

Spinach Croquettes

These delightful spinach and cheese croquettes are a true delight. The golden crust reveals a soft center. The fresh spinach brings a bright, moderately natural taste, while the cheese gives a rich, umami richness. It's possible to replace the dairy cheese with boiled, crushed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if needed
• 3 large eggs
• Olive oil for frying (or vegetable oil)
• Lemon slices, to serve

For raw spinach, rinse it well, discarding any hard stems, and cut into it into large chunks. Put in a big pot with a bit of water over a medium flame. Once softened, drain in a strainer for about a quarter hour, then press out any extra water and put aside.

For thawed frozen spinach, completely press out extra water.

Preheat the olive oil in a frying pan over a medium heat and saute the diced onion and garlic cloves until tender, about four minutes. Remove from the heat.

Combine the prepared spinach, fried onion and softened garlic, kefalotyri, ricotta, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and spice with seasoning. Mix thoroughly until incorporated. If the dough looks too loose, add some additional crumbs.

Using your hands, form the dough into oval croquettes a bit bigger than a walnut shell but smaller than an chicken egg, and set them on a baking sheet topped with wax paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over moderate heat, warm olive oil to a amount of about 1cm. Fry the patties a small batch for two to three minutes per side, rotating so they are crispy completely, then transfer on kitchen roll.

Offer with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these fritters are not only flavorful but also a wonderfully healthy appetizer or meal.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to preference
• Yogurt and fresh lemon, to serve

Add the lentils in a saucepan and submerge with enough water. Boil over a medium flame for about twenty minutes or until almost cooked, adding more water to ensure the lentils submerged if needed.

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

Warm 50% of the