🔗 Share this article

Leek Patties

Bite-sized pan-fried croquettes, commonly called keftedes, represent a treasured delicacy in Sephardic Jewish cuisine. These leek croquettes deliver a flavorful fusion of rich beef with the subtle, mildly sweet essence of leeks, and they are truly addictive.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Wash the leeks carefully and remove the root ends and most of the dark green parts. Chop in half lengthways then into 1.5cm slices. Place in a deep frying pan and fill with cold water, then heat over a moderate heat for about 20 mins or until cooked through.

Drain the leeks and transfer in a big bowl with the ground beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and paprika and spice generously with pepper and salt. Combine thoroughly using your hands then form a few scoops into a patty, pressing a little. Place on a tray and repeat for the rest of the preparation.

Heat olive oil in a pan to a depth of about 2cm over a medium flame. When the heated oil is ready, brown the croquettes in batches until golden brown on both sides. (Do not fill the pan as this reduces the oil temperature of the oil.) Remove the finished fritters to a dish topped with absorbent paper and permit to rest.

Serve with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese patties are a true delight. The golden exterior reveals a creamy filling. The fresh spinach imparts a fresh, somewhat earthy note, while the dairy offers a savory, umami smoothness. It's possible to replace the dairy cheese with boiled, pureed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to accompany

For leafy greens, rinse it carefully, removing any tough stems, and roughly chop it into large chunks. Put in a deep pan with a bit of hot water over a moderate heat. Once softened, strain in a sieve for about 15 mins, then remove any remaining moisture and put aside.

When working with previously frozen spinach, carefully remove excess liquid.

Warm the olive oil in a pan over a medium flame and saute the onion and garlic until translucent, about four minutes. Turn off the flame.

Place the cooked spinach, sauteed onion and softened garlic, hard cheese, creamy cheese, spice, red spice, dry crumbs and eggs in a big mixing bowl and spice with salt and pepper. Mix completely until blended. If the preparation looks too soft, add some additional breading.

With your fingers, form the mixture into elongated patties somewhat larger than a walnut but smaller than an large egg, and put them on a tray covered with wax paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, warm cooking oil to a depth of about 1 centimeter. Brown the fritters a small batch for two to three minutes each side, flipping so they are crispy all over, then transfer on paper towel.

Serve with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these patties are not only delicious but also a wonderfully nutritious bite or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to accompany

Add the dry lentils in a pan and submerge with plenty of fresh water. Simmer over a medium flame for about twenty minutes or until nearly done, adding more water to ensure the pulses immersed if necessary.

Stir in the bulgur wheat and proceed cooking until softened. Remove the water from the lentils and burghul well and reserve in a bowl.

Preheat a portion of the