🔗 Share this article

Leek Patties

Petite fried fritters, commonly known as keftedes, stand as a treasured delicacy in Sephardic Jewish cooking. These leek croquettes present a flavorful blend of savory minced beef with the subtle, sweetly mild flavour of fresh leeks, and they are absolutely addictive.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to garnish

Thoroughly wash the fresh leeks carefully and trim off the root ends and the majority of the dark green parts. Chop into halves lengthways then into half-inch pieces. Transfer in a large skillet and fill with water, then cook over a medium flame for about 20 minutes or until cooked through.

Drain the leeks and transfer in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and spice well with seasoning. Mix well using your palms then form a couple of spoonfuls into a patty, flattening a little. Put on a tray and proceed for the balance of the preparation.

Warm cooking oil in a pan to a level of about ¾ inch over a moderate heat. When the oil is ready, fry the croquettes in small batches until golden brown on each side. (Avoid overcrowding the skillet as this lowers the oil temperature of the oil.) Take out the finished patties to a dish topped with paper towel and allow to cool.

Offer with lemon slices.

Spinach Croquettes

These amazing cheesy spinach croquettes are a real delight. The golden outside opens up to a soft filling. The fresh spinach adds a bright, moderately earthy flavor, while the grated cheese offers a rich, umami creaminess. You can substitute the cheese with steamed, crushed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if required
• 3 large eggs
• Olive oil for pan-frying (or use neutral oil)
• Lemon wedges, to accompany

If using leafy greens, clean it thoroughly, discarding any hard stems, and cut into it into large chunks. Put in a large saucepan with a small amount water over a medium heat. Once cooked, strain in a colander for about 15 minutes, then press out any extra water and put aside.

When working with previously frozen spinach, carefully squeeze out extra water.

Preheat the olive oil in a pan over a medium flame and saute the onion and minced garlic until translucent, about four minutes. Take off the heat.

Combine the prepared spinach, sauteed onion and garlic, grated cheese, ricotta, spice, paprika, breadcrumbs and eggs in a container and season with salt and pepper. Combine well until incorporated. If the preparation appears too loose, mix in some additional breadcrumbs.

Using your hands, form the preparation into oval croquettes a bit bigger than a walnut shell but less bulky than an egg, and put them on a tray topped with baking paper. Wrap and chill for at least one hour.

In a wide pan over medium flame, warm oil to a depth of about half an inch. Fry the patties a handful for 2–3 minutes each side, flipping so they are golden everywhere, then transfer on absorbent paper.

Present with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and moist center, these patties are not only flavorful but also a wonderfully healthy bite or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to accompany

Place the dry lentils in a saucepan and cover with enough water. Simmer over a medium flame for about twenty minutes or until almost cooked, pouring additional water to keep the lentils immersed if necessary.

Add the burghul and keep cooking until tender. Remove the water from the ingredients thoroughly and set aside in a container.

Preheat a portion of the