🔗 Share this article

Leek Patties

Small pan-fried croquettes, typically referred to as keftedes, stand as a treasured signature dish in Sephardic Jewish cuisine. These wonderful leek patties offer a delicious combination of rich ground beef with the delicate, slightly sweet essence of fresh leeks, making them absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Thoroughly wash the leeks properly and trim off the base and most of the green stalk. Slice lengthwise along the length then into 1.5-centimeter pieces. Transfer in a large skillet and cover with cold water, then cook over a medium flame for about 20 mins or until softened.

Remove the water from the leeks and transfer in a big bowl with the minced beef, eggs, breadcrumbs, dill, chopped parsley and paprika and spice well with seasoning. Combine well using your fingers then shape a several spoonfuls into a patty, pressing a slightly. Put on a plate and continue for the balance of the ingredients.

Heat oil in a pan to a level of about 2cm over a medium heat. When the oil is ready, fry the patties in small groups until crispy on all sides. (Do not fill the skillet as this drops the heat of the oil.) Transfer the cooked croquettes to a tray topped with paper towel and allow to cool.

Serve with lemon wedges.

Keftes de Espinacha

These cheesy spinach fritters are a true delight. The crispy outside gives way to a smooth center. The fresh spinach imparts a vibrant, slightly natural taste, while the grated cheese gives a deep, umami creaminess. You can substitute the cheese with boiled, mashed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 large eggs
• Cooking oil for frying (or use sunflower oil)
• Lemon slices, to serve

When using fresh spinach, clean it well, getting rid of any stalks, and coarsely chop it into sizable portions. Transfer in a big pot with a small amount water over a medium flame. Once wilted, strain in a colander for about 15 mins, then press out any excess liquid and put aside.

When working with previously frozen spinach, completely press out excess liquid.

Heat the oil in a pan over a moderate heat and saute the diced onion and garlic until tender, about four minutes. Take off the flame.

Combine the cooked spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, spice, paprika, dry crumbs and eggs in a big mixing bowl and flavor with pepper and salt. Stir thoroughly until blended. If the mixture appears too loose, incorporate some extra breading.

With your fingers, form the mixture into elongated patties slightly larger than a walnut but less bulky than an egg, and set them on a plate covered with baking paper. Wrap and chill for at least one hour.

In a wide pan over medium flame, preheat oil to a amount of about 1cm. Fry the croquettes a small batch for a couple of minutes on both sides, rotating so they are golden all over, then put on paper towel.

Present with lemon slices.

Lentil Patties

Boasting a crispy exterior and soft inside, these patties are not only flavorful but also a wonderfully healthy snack or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to taste
• Yogurt and lemon wedges, to garnish

Put the brown lentils in a saucepan and fill with enough cold water. Boil over a medium heat for about twenty minutes or until nearly done, adding extra liquid to maintain the pulses submerged if needed.

Add the cracked wheat and proceed cooking until softened. Drain the ingredients completely and put aside in a container.

Heat a portion of the