🔗 Share this article

Leek Patties

Bite-sized fried patties, often referred to as keftedes, are a treasured speciality in Sephardic cooking. These leek patties deliver a flavorful fusion of hearty minced beef with the delicate, slightly sweet essence of fresh leeks, making them absolutely irresistible.

Produces 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to accompany

Wash the green leeks well and cut away the root ends and the majority of the green stalk. Chop into halves lengthways then into half-inch slices. Transfer in a large skillet and fill with water, then cook over a medium flame for about 20 minutes or until softened.

Drain the leeks and transfer in a large mixing bowl with the beef, eggs, breadcrumbs, chopped dill, chopped parsley and paprika and season well with pepper and salt. Mix completely using your hands then form a few tablespoonfuls into a croquette, pressing a bit. Put on a platter and proceed for the balance of the ingredients.

Warm cooking oil in a frying pan to a depth of about 2cm over a medium flame. When the heated oil is hot, cook the croquettes in small groups until golden on all sides. (Don't overcrowd the skillet as this lowers the temperature of the oil.) Take out the cooked patties to a plate lined with kitchen paper and permit to cool.

Offer with lemon slices.

Keftes de Espinacha

These amazing spinach and cheese patties are a true delight. The crunchy crust opens up to a soft center. The fresh spinach imparts a vibrant, somewhat natural taste, while the cheese provides a rich, savory richness. Feel free to swap the cheesy element with steamed, mashed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Oil for frying (or vegetable oil)
• Fresh lemon, to serve

If using fresh spinach, rinse it carefully, getting rid of any stalks, and coarsely chop it into large chunks. Put in a large saucepan with a small amount hot water over a medium heat. Once cooked, drain in a strainer for about 15 mins, then squeeze out any remaining moisture and put aside.

For thawed frozen spinach, completely press out extra water.

Preheat the cooking oil in a pan over a moderate heat and cook the diced onion and minced garlic until translucent, about a few minutes. Remove from the flame.

Place the prepared spinach, sauteed onion and softened garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and season with salt and pepper. Combine thoroughly until incorporated. If the dough appears too wet, add some extra breadcrumbs.

Using your hands, form the dough into oval shapes somewhat larger than a nut but less bulky than an egg, and place them on a tray topped with parchment paper. Seal and cool for at least 1 hour.

In a wide pan over medium heat, heat olive oil to a depth of about 1cm. Cook the fritters a handful for 2–3 minutes on both sides, rotating so they are golden brown all over, then put on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

Boasting a crunchy outside and moist center, these fritters are not only flavorful but also a highly nutritious appetizer or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to taste
• Yogurt and fresh lemon, to serve

Add the dry lentils in a pan and cover with plenty of water. Cook over a medium flame for about 20 minutes or until partially softened, adding more water to ensure the pulses immersed if required.

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

Preheat 50% of the