🔗 Share this article

Leek Patties

Petite fried patties, commonly called keftedes, are a cherished speciality in Sephardic culinary traditions. These particular leek patties present a flavorful fusion of rich ground beef with the delicate, mildly sweet flavour of tender leeks, and they are utterly addictive.

Yields 12

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

Wash the fresh leeks well and remove the roots and most of the green stalk. Slice in half along the length then into 1.5-centimeter rounds. Transfer in a deep frying pan and cover with cold water, then cook over a medium flame for about twenty minutes or until tender.

Strain the leeks and transfer in a mixing bowl with the minced beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and spice and season liberally with salt and pepper. Stir thoroughly using your palms then mold a few tablespoonfuls into a patty, pressing a little. Set on a tray and continue for the remaining of the ingredients.

Heat olive oil in a frying pan to a amount of about ¾ inch over a medium heat. When the oil is hot, brown the patties in batches until golden brown on both sides. (Do not fill the pan as this reduces the oil temperature of the oil.) Take out the ready croquettes to a tray covered with paper towel and let to cool.

Present with lemon slices.

Spinach Croquettes

These cheesy spinach fritters are a true treat. The golden crust opens up to a creamy filling. The spinach brings a bright, slightly natural flavor, while the dairy provides a savory, flavorful creaminess. You can substitute the cheese with boiled, mashed spuds if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if needed
• 3 eggs
• Cooking oil for deep-frying (or alternatively sunflower oil)
• Lemon slices, to serve

If using raw spinach, rinse it carefully, getting rid of any stalks, and coarsely chop it into sizable portions. Transfer in a deep pan with a little hot water over a medium heat. Once wilted, drain in a strainer for about a quarter hour, then squeeze out any extra water and put aside.

When working with defrosted spinach, thoroughly remove excess liquid.

Preheat the oil in a frying pan over a medium flame and fry the onion and minced garlic until translucent, about 4 minutes. Remove from the stove.

Place the prepared spinach, cooked onion and sauteed garlic, hard cheese, soft cheese, nutmeg, red spice, breadcrumbs and beaten eggs in a container and flavor with salt and pepper. Mix completely until combined. If the preparation seems too wet, incorporate some more breadcrumbs.

Using your hands, mold the dough into oval croquettes slightly larger than a walnut shell but smaller than an egg, and set them on a baking sheet covered with baking paper. Seal and chill for at least one hour.

In a wide pan over medium heat, warm olive oil to a amount of about 1 centimeter. Brown the patties a few at a time for two to three minutes each side, turning so they are crispy all over, then place on paper towel.

Present with lemon slices.

Kroketes Fakes

Featuring a golden crust and soft inside, these croquettes are not only tasty but also a extremely healthy bite or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to accompany

Place the dry lentils in a pot and submerge with plenty of water. Cook over a medium flame for about twenty minutes or until nearly done, pouring extra liquid to ensure the lentils submerged if necessary.

Add the burghul and keep cooking until tender. Strain the ingredients well and reserve in a mixing bowl.

Heat 50% of the