🔗 Share this article

Leek Patties

Bite-sized fried fritters, often called keftedes, are a treasured signature dish in Sephardic Jewish cuisine. These wonderful leek croquettes deliver a delicious blend of rich beef with the subtle, mildly sweet taste of leeks, rendering them truly crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to garnish

Wash the leeks carefully and cut away the base and most of the dark green parts. Cut in half along the length then into 1.5-centimeter pieces. Place in a deep pan and submerge with cold water, then heat over a medium heat for about 20 minutes or until cooked through.

Strain the cooked leeks and place in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and season well with pepper and salt. Stir thoroughly using your fingers then shape a few scoops into a croquette, shaping a little. Set on a plate and continue for the balance of the preparation.

Warm oil in a frying pan to a depth of about 2cm over a medium flame. When the olive oil is ready, fry the fritters in small groups until crispy on both sides. (Don't overcrowd the frying pan as this reduces the temperature of the oil.) Transfer the finished fritters to a tray lined with absorbent paper and permit to drain.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese croquettes are a real treat. The golden outside opens up to a soft filling. The fresh spinach adds a bright, slightly green taste, while the dairy offers a savory, umami smoothness. Feel free to swap the cheesy element with cooked, crushed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to accompany

For fresh spinach, rinse it carefully, getting rid of any hard stems, and coarsely chop it into sizable portions. Transfer in a large saucepan with a bit of water over a medium flame. Once wilted, strain in a sieve for about a quarter hour, then squeeze out any excess liquid and put aside.

When working with previously frozen spinach, completely squeeze out extra water.

Warm the oil in a frying pan over a moderate heat and saute the onion and garlic until translucent, about a few minutes. Take off the heat.

Combine the cooked spinach, sauteed onion and garlic, grated cheese, soft cheese, nutmeg, paprika, breadcrumbs and beaten eggs in a large bowl and spice with pepper and salt. Stir well until incorporated. If the mixture appears too loose, mix in some additional breadcrumbs.

With your fingers, mold the dough into elongated patties somewhat larger than a nut but smaller than an chicken egg, and set them on a tray lined with parchment paper. Cover and cool for at least 60 minutes.

In a wide pan over medium heat, heat oil to a level of about 1 centimeter. Fry the fritters a few at a time for two to three minutes each side, rotating so they are golden all over, then transfer on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

With their crunchy outside and tender interior, these patties are not only flavorful but also a highly healthy appetizer or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to garnish

Place the dry lentils in a pan and fill with enough fresh water. Simmer over a medium flame for about twenty minutes or until almost cooked, pouring extra liquid to maintain the lentils immersed if necessary.

Add the burghul and keep cooking until tender. Strain the lentils and burghul thoroughly and set aside in a bowl.

Warm a portion of the