🔗 Share this article

Leek Patties

Small fried croquettes, commonly referred to as keftedes, stand as a treasured speciality in Sephardic Jewish cuisine. These particular leek fritters offer a delicious combination of savory ground beef with the subtle, sweetly mild taste of tender leeks, making them absolutely crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon slices, to garnish

Wash the fresh leeks properly and cut away the roots and the bulk of the green tops. Cut into halves lengthways then into 1.5cm slices. Transfer in a large skillet and submerge with cold water, then heat over a medium flame for about 20 mins or until tender.

Remove the water from the leeks and place in a large mixing bowl with the beef, eggs, breadcrumbs, chopped dill, parsley and spice and season well with pepper and salt. Mix well using your palms then shape a couple of spoonfuls into a croquette, pressing a little. Set on a plate and proceed for the remaining of the ingredients.

Heat cooking oil in a frying pan to a level of about ¾ inch over a medium flame. When the olive oil is hot, cook the patties in small groups until golden on each side. (Do not fill the pan as this reduces the oil temperature of the oil.) Transfer the ready fritters to a plate topped with kitchen paper and let to cool.

Offer with fresh lemon.

Spinach Patties

These amazing spinach and cheese croquettes are a real treat. The crunchy outside gives way to a smooth center. The spinach brings a fresh, moderately earthy flavor, while the dairy offers a deep, umami creaminess. You can substitute the cheese with steamed, mashed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Oil for pan-frying (or vegetable oil)
• Lemon slices, to serve

When using fresh spinach, clean it well, removing any tough stems, and roughly chop it into sizable portions. Place in a big pot with a small amount liquid over a medium flame. Once wilted, strain in a strainer for about 15 minutes, then squeeze out any extra water and put aside.

When working with defrosted spinach, completely squeeze out extra water.

Warm the oil in a pan over a moderate heat and saute the onion and minced garlic until softened, about four minutes. Remove from the stove.

Put the prepared spinach, fried onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and flavor with seasoning. Combine completely until blended. If the preparation looks too soft, incorporate some more breadcrumbs.

With your fingers, shape the preparation into elongated patties slightly larger than a walnut but more compact than an egg, and place them on a plate lined with parchment paper. Wrap and cool for at least 1 hour.

In a big skillet over medium flame, heat cooking oil to a amount of about half an inch. Brown the patties a small batch for two to three minutes per side, turning so they are crispy all over, then put on kitchen roll.

Offer with lemon wedges.

Lentil Croquettes

Featuring a golden crust and soft inside, these patties are not only delicious but also a extremely nutritious bite or main course.

Yields 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to accompany

Add the dry lentils in a pan and submerge with enough water. Boil over a medium flame for about twenty minutes or until almost cooked, pouring extra liquid to ensure the lentils immersed if required.

Add the cracked wheat and keep cooking until softened. Remove the water from the ingredients well and put aside in a container.

Warm a portion of the