🔗 Share this article

Leek Patties

Bite-sized crispy fritters, commonly called keftedes, are a cherished delicacy in Sephardic Jewish culinary traditions. These wonderful leek fritters present a flavorful combination of savory minced beef with the gentle, sweetly mild flavour of leeks, and they are utterly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp paprika
• Oil, for frying
• Lemon slices, to serve

Clean the fresh leeks properly and remove the roots and the bulk of the dark green parts. Cut lengthwise lengthways then into 1.5cm slices. Put in a deep frying pan and fill with water, then cook over a medium flame for about 20 minutes or until softened.

Drain the leeks and transfer in a mixing bowl with the ground beef, eggs, breadcrumbs, dill, chopped parsley and sweet paprika and spice well with seasoning. Stir well using your fingers then shape a few scoops into a ball, flattening a slightly. Put on a platter and proceed for the remaining of the mixture.

Heat olive oil in a skillet to a level of about ¾ inch over a medium heat. When the heated oil is sizzling, cook the croquettes in batches until golden brown on both sides. (Avoid overcrowding the frying pan as this drops the heat of the oil.) Transfer the ready patties to a plate topped with kitchen paper and permit to drain.

Offer with fresh lemon.

Spinach Croquettes

These spinach with cheese croquettes are a true delight. The crispy outside gives way to a creamy center. The fresh spinach adds a fresh, moderately natural flavor, while the cheese gives a savory, savory smoothness. It's possible to replace the cheesy element with cooked, mashed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Cooking oil for frying (or use sunflower oil)
• Lemon wedges, to garnish

If using leafy greens, rinse it carefully, removing any stalks, and coarsely chop it into sizable portions. Transfer in a large saucepan with a bit of liquid over a moderate heat. Once cooked, strain in a colander for about 15 minutes, then remove any excess liquid and set aside.

For previously frozen spinach, carefully squeeze out unwanted moisture.

Preheat the cooking oil in a pan over a medium flame and cook the onion and garlic cloves until translucent, about a few minutes. Take off the heat.

Put the wilted spinach, sauteed onion and softened garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, breadcrumbs and eggs in a container and flavor with pepper and salt. Stir completely until incorporated. If the dough looks too wet, add some additional breadcrumbs.

By hand, shape the preparation into elongated patties slightly larger than a walnut shell but more compact than an egg, and place them on a baking sheet covered with parchment paper. Cover and chill for at least one hour.

In a wide pan over moderate heat, preheat cooking oil to a depth of about 1cm. Cook the fritters a few at a time for 2–3 minutes each side, rotating so they are crispy completely, then transfer on kitchen roll.

Offer with lemon wedges.

Lentil Croquettes

With their golden crust and moist center, these fritters are not only flavorful but also a extremely nutritious snack or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to accompany

Add the lentils in a pot and cover with plenty of water. Simmer over a medium flame for about twenty minutes or until partially softened, pouring additional water to ensure the lentils immersed if needed.

Add the cracked wheat and keep cooking until tender. Strain the mixture well and put aside in a mixing bowl.

Warm a portion of the