🔗 Share this article

Leek Patties

Bite-sized pan-fried patties, often referred to as keftedes, are a treasured signature dish in Sephardic cooking. These wonderful leek croquettes present a tasty combination of hearty beef with the gentle, sweetly mild taste of fresh leeks, rendering them truly irresistible.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to accompany

Clean the green leeks well and cut away the root ends and most of the dark green parts. Slice lengthwise longways then into 1.5cm pieces. Place in a deep pan and cover with water, then simmer over a moderate heat for about 20 mins or until cooked through.

Drain the cooked leeks and place in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, dill, parsley and paprika and season generously with pepper and salt. Mix well using your fingers then shape a few tablespoonfuls into a ball, flattening a slightly. Put on a plate and repeat for the balance of the preparation.

Preheat cooking oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the oil is hot, brown the croquettes in small groups until golden on all sides. (Don't overcrowd the frying pan as this lowers the temperature of the cooking oil.) Take out the ready croquettes to a plate covered with kitchen paper and let to cool.

Offer with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach fritters are a real treat. The crunchy crust gives way to a creamy filling. The fresh spinach imparts a fresh, somewhat earthy flavor, while the cheese provides a savory, savory smoothness. Feel free to swap the cheesy element with steamed, mashed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Olive oil for deep-frying (or vegetable oil)
• Lemon slices, to accompany

For leafy greens, wash it carefully, discarding any hard stems, and cut into it into large chunks. Place in a large saucepan with a little water over a moderate heat. Once cooked, remove in a strainer for about 15 mins, then remove any extra water and reserve.

If using previously frozen spinach, completely remove excess liquid.

Preheat the olive oil in a pan over a moderate heat and cook the diced onion and garlic until tender, about four minutes. Remove from the flame.

Place the cooked spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and flavor with seasoning. Combine completely until combined. If the mixture seems too loose, add some extra crumbs.

By hand, mold the preparation into oval croquettes a bit bigger than a walnut but smaller than an egg, and place them on a tray lined with baking paper. Wrap and chill for at least one hour.

In a large frying pan over medium flame, preheat oil to a level of about half an inch. Cook the croquettes a small batch for two to three minutes each side, rotating so they are crispy completely, then put on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

Boasting a crunchy outside and soft inside, these fritters are not only tasty but also a highly nutritious appetizer or meal.

Yields 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to taste
• Yogurt and fresh lemon, to accompany

Add the dry lentils in a pot and cover with ample water. Simmer over a moderate heat for about 20 minutes or until partially softened, including additional water to ensure the pulses covered if necessary.

Mix in the bulgur wheat and continue cooking until tender. Drain the mixture completely and put aside in a mixing bowl.

Heat a portion of the