🔗 Share this article

Leek Patties

Petite fried croquettes, typically called keftedes, stand as a treasured delicacy in Sephardic Jewish cuisine. These wonderful leek fritters deliver a tasty blend of rich beef with the gentle, mildly sweet taste of tender leeks, rendering them utterly addictive.

Yields 12

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

Wash the fresh leeks carefully and cut away the base and most of the dark green parts. Chop into halves longways then into half-inch pieces. Place in a deep pan and submerge with cold water, then heat over a medium heat for about 20 mins or until softened.

Drain the cooked leeks and place in a mixing bowl with the minced beef, beaten eggs, crumbs, dill, flat-leaf parsley and sweet paprika and flavor well with seasoning. Mix thoroughly using your fingers then mold a several spoonfuls into a ball, pressing a slightly. Set on a platter and continue for the remaining of the ingredients.

Preheat cooking oil in a frying pan to a level of about 2 centimeters over a medium heat. When the heated oil is hot, fry the croquettes in small groups until golden brown on each side. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Take out the cooked fritters to a tray covered with absorbent paper and allow to cool.

Present with lemon wedges.

Keftes de Espinacha

These amazing spinach and cheese patties are a genuine pleasure. The golden exterior opens up to a soft filling. The leafy spinach imparts a vibrant, somewhat green taste, while the dairy offers a savory, umami smoothness. You can substitute the cheesy element with cooked, mashed spuds if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Cooking oil for deep-frying (or sunflower oil)
• Lemon wedges, to garnish

For leafy greens, rinse it well, removing any hard stems, and roughly chop it into sizable portions. Place in a deep pan with a little liquid over a medium flame. Once wilted, drain in a strainer for about 15 minutes, then squeeze out any extra water and put aside.

For previously frozen spinach, carefully remove unwanted moisture.

Preheat the oil in a pan over a medium heat and saute the onion and garlic until softened, about a few minutes. Turn off the flame.

Combine the wilted spinach, cooked onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with seasoning. Combine thoroughly until blended. If the preparation seems too soft, mix in some extra crumbs.

With your fingers, mold the dough into oval shapes slightly larger than a nut but less bulky than an large egg, and set them on a tray lined with wax paper. Cover and cool for at least 60 minutes.

In a large frying pan over medium heat, preheat cooking oil to a level of about 1 centimeter. Cook the fritters a small batch for 2–3 minutes per side, rotating so they are golden all over, then place on paper towel.

Offer with fresh lemon.

Lentil Patties

Featuring a golden crust and moist center, these patties are not only tasty but also a highly wholesome snack or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to serve

Put the lentils in a pan and cover with ample water. Simmer over a medium flame for about 20 minutes or until almost cooked, adding extra liquid to maintain the legumes immersed if necessary.

Mix in the cracked wheat and keep cooking until fully cooked. Strain the lentils and burghul completely and reserve in a mixing bowl.

Heat half of the