🔗 Share this article

Leek Patties

Bite-sized crispy fritters, typically known as keftedes, stand as a cherished signature dish in Sephardic Jewish cuisine. These particular leek patties offer a delicious fusion of hearty beef with the gentle, slightly sweet essence of fresh leeks, making them absolutely addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for frying
• Lemon wedges, to garnish

Wash the green leeks properly and cut away the roots and the bulk of the dark green parts. Slice lengthwise longways then into 1.5-centimeter slices. Place in a large skillet and cover with water, then cook over a medium heat for about 20 minutes or until softened.

Strain the cooked leeks and place in a large mixing bowl with the beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and paprika and spice liberally with salt and pepper. Combine completely using your palms then mold a few scoops into a ball, flattening a slightly. Put on a tray and continue for the balance of the preparation.

Preheat oil in a skillet to a amount of about 2 centimeters over a medium heat. When the oil is ready, brown the patties in batches until golden on all sides. (Do not fill the pan as this lowers the temperature of the oil.) Remove the cooked croquettes to a tray covered with kitchen paper and allow to cool.

Offer with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach patties are a true delight. The crispy exterior gives way to a smooth center. The leafy spinach brings a fresh, somewhat earthy taste, while the cheese gives a savory, umami richness. You can substitute the cheesy element with cooked, crushed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Lemon wedges, to accompany

For leafy greens, wash it carefully, removing any tough stems, and cut into it into sizable portions. Transfer in a large saucepan with a small amount liquid over a medium flame. Once softened, strain in a sieve for about a quarter hour, then remove any excess liquid and put aside.

For previously frozen spinach, completely squeeze out excess liquid.

Preheat the oil in a skillet over a medium heat and fry the chopped onion and garlic until tender, about four minutes. Remove from the flame.

Put the prepared spinach, fried onion and garlic, kefalotyri, soft cheese, spice, red spice, breading and eggs in a container and flavor with seasoning. Combine thoroughly until combined. If the dough seems too soft, incorporate some extra breading.

With your fingers, mold the preparation into oval shapes slightly larger than a walnut shell but less bulky than an egg, and put them on a baking sheet topped with wax paper. Wrap and chill for at least 60 minutes.

In a big skillet over medium heat, warm oil to a amount of about 1cm. Fry the croquettes a small batch for two to three minutes on both sides, flipping so they are golden all over, then put on kitchen roll.

Serve with fresh lemon.

Lentil Patties

Boasting a crispy exterior and moist center, these fritters are not only flavorful but also a wonderfully nutritious appetizer or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to garnish

Put the brown lentils in a pan and cover with ample cold water. Cook over a moderate heat for about twenty minutes or until almost cooked, pouring extra liquid to keep the pulses submerged if needed.

Add the burghul and keep cooking until softened. Strain the lentils and burghul well and reserve in a container.

Heat 50% of the