🔗 Share this article

Leek Patties

Petite crispy patties, commonly called keftedes, represent a beloved speciality in Sephardic cuisine. These leek patties deliver a tasty blend of savory beef with the gentle, slightly sweet essence of fresh leeks, making them utterly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the leeks well and cut away the roots and most of the green tops. Cut in half longways then into 1.5-centimeter slices. Place in a large skillet and cover with fresh water, then heat over a medium heat for about 20 mins or until tender.

Strain the softened leeks and transfer in a big bowl with the beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and flavor well with salt and pepper. Mix completely using your hands then form a few spoonfuls into a croquette, pressing a bit. Place on a tray and continue for the balance of the mixture.

Heat olive oil in a frying pan to a depth of about ¾ inch over a medium heat. When the olive oil is hot, cook the fritters in small batches until crispy on each side. (Avoid overcrowding the pan as this drops the oil temperature of the oil.) Transfer the ready croquettes to a tray lined with kitchen paper and allow to drain.

Offer with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese fritters are a real pleasure. The crispy crust reveals a creamy filling. The fresh spinach imparts a vibrant, moderately green note, while the dairy offers a deep, umami creaminess. You can substitute the dairy cheese with boiled, pureed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Cooking oil for pan-frying (or use neutral oil)
• Lemon wedges, to serve

If using leafy greens, wash it thoroughly, getting rid of any hard stems, and cut into it into sizable portions. Place in a deep pan with a bit of hot water over a moderate heat. Once cooked, drain in a colander for about 15 mins, then squeeze out any extra water and put aside.

If using defrosted spinach, completely remove extra water.

Warm the oil in a pan over a medium heat and saute the onion and garlic cloves until softened, about a few minutes. Remove from the stove.

Place the prepared spinach, fried onion and garlic, kefalotyri, creamy cheese, spice, red spice, breading and eggs in a big mixing bowl and spice with pepper and salt. Combine completely until blended. If the dough seems too loose, mix in some extra crumbs.

By hand, shape the preparation into oval shapes somewhat larger than a walnut shell but less bulky than an large egg, and set them on a plate topped with parchment paper. Seal and cool for at least 60 minutes.

In a large frying pan over moderate heat, preheat olive oil to a level of about 1 centimeter. Cook the patties a handful for two to three minutes on both sides, flipping so they are golden everywhere, then place on paper towel.

Present with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these patties are not only flavorful but also a highly wholesome bite or dish.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Greek yoghurt and lemon wedges, to serve

Put the lentils in a pan and cover with enough fresh water. Boil over a medium heat for about twenty minutes or until almost cooked, adding additional water to ensure the legumes submerged if required.

Mix in the cracked wheat and proceed cooking until tender. Drain the ingredients well and put aside in a mixing bowl.

Warm 50% of the