🔗 Share this article

Leek Patties

Bite-sized fried fritters, typically known as keftedes, are a cherished signature dish in Sephardic cooking. These wonderful leek patties offer a tasty fusion of savory minced beef with the delicate, mildly sweet taste of leeks, and they are utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Lemon wedges, to garnish

Thoroughly wash the leeks well and remove the root ends and the majority of the green tops. Cut in half lengthways then into 1.5-centimeter pieces. Place in a large skillet and fill with cold water, then simmer over a medium flame for about twenty minutes or until softened.

Remove the water from the cooked leeks and place in a big bowl with the ground beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and spice and flavor liberally with seasoning. Mix well using your palms then form a couple of scoops into a patty, flattening a bit. Set on a tray and continue for the balance of the ingredients.

Heat oil in a pan to a level of about 2cm over a moderate heat. When the oil is sizzling, brown the fritters in batches until golden on each side. (Do not fill the pan as this drops the temperature of the cooking oil.) Take out the finished fritters to a plate topped with absorbent paper and let to drain.

Present with fresh lemon.

Spinach Patties

These cheesy spinach patties are a true pleasure. The crunchy outside reveals a smooth filling. The leafy spinach imparts a fresh, moderately natural flavor, while the cheese provides a savory, umami smoothness. You can substitute the dairy cheese with steamed, mashed spuds if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 fresh eggs
• Olive oil for frying (or sunflower oil)
• Lemon slices, to serve

When using raw spinach, clean it well, getting rid of any hard stems, and cut into it into large chunks. Transfer in a large saucepan with a small amount water over a moderate heat. Once softened, drain in a sieve for about 15 mins, then remove any extra water and reserve.

If using thawed frozen spinach, thoroughly press out unwanted moisture.

Heat the cooking oil in a frying pan over a moderate heat and cook the chopped onion and garlic cloves until translucent, about four minutes. Remove from the heat.

Place the wilted spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and spice with salt and pepper. Mix thoroughly until incorporated. If the mixture seems too wet, add some extra crumbs.

With your fingers, mold the dough into oval shapes somewhat larger than a walnut shell but less bulky than an chicken egg, and put them on a tray topped with parchment paper. Wrap and cool for at least 60 minutes.

In a big skillet over moderate heat, heat cooking oil to a level of about 1 centimeter. Cook the croquettes a few at a time for 2–3 minutes each side, flipping so they are crispy everywhere, then transfer on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

Featuring a crunchy outside and moist center, these fritters are not only flavorful but also a extremely nutritious snack or dish.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to serve

Add the dry lentils in a saucepan and fill with plenty of cold water. Cook over a medium flame for about 20 mins or until partially softened, adding additional water to keep the legumes submerged if needed.

Mix in the burghul and continue cooking until fully cooked. Drain the lentils and burghul completely and set aside in a bowl.

Preheat half of the