🔗 Share this article

Leek Patties

Small fried fritters, often known as keftedes, are a treasured delicacy in Sephardic cooking. These wonderful leek patties offer a flavorful fusion of hearty ground beef with the gentle, mildly sweet flavour of fresh leeks, making them truly crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon wedges, to garnish

Thoroughly wash the green leeks well and remove the base and most of the green stalk. Slice in half lengthways then into 1.5-centimeter slices. Transfer in a deep frying pan and fill with cold water, then simmer over a medium heat for about 20 mins or until tender.

Strain the cooked leeks and transfer in a big bowl with the beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and paprika and season well with seasoning. Stir completely using your fingers then mold a several spoonfuls into a ball, pressing a slightly. Place on a tray and proceed for the remaining of the preparation.

Preheat olive oil in a pan to a depth of about ¾ inch over a medium heat. When the oil is hot, brown the croquettes in small groups until crispy on both sides. (Do not fill the frying pan as this reduces the temperature of the cooking oil.) Take out the ready fritters to a dish covered with kitchen paper and permit to drain.

Serve with lemon slices.

Spinach Patties

These cheesy spinach fritters are a real treat. The crunchy crust gives way to a soft center. The spinach brings a bright, slightly green flavor, while the cheese provides a savory, umami creaminess. Feel free to swap the dairy cheese with boiled, mashed potato if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Lemon slices, to garnish

When using fresh spinach, rinse it carefully, getting rid of any hard stems, and coarsely chop it into large chunks. Transfer in a large saucepan with a little water over a medium flame. Once wilted, remove in a colander for about a quarter hour, then remove any excess liquid and reserve.

For thawed frozen spinach, completely squeeze out unwanted moisture.

Warm the olive oil in a skillet over a medium flame and saute the chopped onion and garlic until translucent, about four minutes. Turn off the heat.

Put the wilted spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and spice with seasoning. Mix well until combined. If the dough seems too soft, add some additional breading.

By hand, mold the mixture into elongated patties a bit bigger than a nut but smaller than an egg, and place them on a tray topped with wax paper. Cover and chill for at least 1 hour.

In a big skillet over moderate heat, heat oil to a level of about half an inch. Cook the fritters a handful for a couple of minutes each side, flipping so they are crispy completely, then put on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

With their crispy exterior and soft inside, these patties are not only delicious but also a wonderfully nutritious snack or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to garnish

Place the dry lentils in a pot and cover with plenty of cold water. Cook over a medium flame for about 20 mins or until almost cooked, adding extra liquid to ensure the pulses immersed if needed.

Add the cracked wheat and keep cooking until tender. Strain the mixture well and set aside in a container.

Preheat 50% of the