🔗 Share this article

Leek Patties

Small crispy fritters, typically referred to as keftedes, represent a beloved signature dish in Sephardic Jewish cuisine. These wonderful leek croquettes present a tasty blend of savory beef with the gentle, slightly sweet taste of leeks, making them utterly crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Wash the fresh leeks well and trim off the root ends and most of the green tops. Cut in half lengthways then into 1.5cm pieces. Put in a large skillet and submerge with cold water, then cook over a moderate heat for about 20 mins or until tender.

Remove the water from the cooked leeks and place in a mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, chopped parsley and paprika and season liberally with seasoning. Stir well using your hands then shape a several spoonfuls into a patty, pressing a slightly. Put on a tray and proceed for the rest of the mixture.

Warm cooking oil in a skillet to a depth of about 2 centimeters over a medium flame. When the oil is sizzling, brown the croquettes in small groups until crispy on each side. (Don't overcrowd the skillet as this lowers the temperature of the cooking oil.) Take out the cooked patties to a dish lined with kitchen paper and permit to rest.

Serve with lemon slices.

Spinach Patties

These amazing spinach and cheese croquettes are a true pleasure. The golden exterior opens up to a soft filling. The spinach brings a bright, slightly green taste, while the dairy provides a deep, savory richness. Feel free to swap the cheese with cooked, pureed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Cooking oil for pan-frying (or vegetable oil)
• Lemon wedges, to garnish

When using leafy greens, clean it thoroughly, getting rid of any stalks, and cut into it into sizable portions. Place in a big pot with a small amount hot water over a medium flame. Once cooked, strain in a colander for about a quarter hour, then squeeze out any remaining moisture and set aside.

When working with previously frozen spinach, thoroughly press out unwanted moisture.

Heat the cooking oil in a frying pan over a moderate heat and saute the chopped onion and minced garlic until tender, about 4 minutes. Remove from the heat.

Place the cooked spinach, sauteed onion and garlic, kefalotyri, ricotta, nutmeg, paprika, dry crumbs and beaten eggs in a large bowl and season with salt and pepper. Combine thoroughly until incorporated. If the dough looks too soft, mix in some additional breading.

Using your hands, form the dough into oval croquettes slightly larger than a walnut but smaller than an egg, and put them on a tray covered with baking paper. Wrap and chill for at least 60 minutes.

In a large frying pan over medium flame, heat cooking oil to a depth of about 1 centimeter. Fry the croquettes a few at a time for 2–3 minutes on both sides, turning so they are golden brown completely, then place on absorbent paper.

Serve with fresh lemon.

Kroketes Fakes

Featuring a crispy exterior and moist center, these patties are not only flavorful but also a extremely healthy appetizer or main course.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to garnish

Add the brown lentils in a saucepan and fill with enough water. Simmer over a medium flame for about twenty minutes or until nearly done, adding more water to keep the lentils covered if necessary.

Stir in the bulgur wheat and proceed cooking until fully cooked. Remove the water from the ingredients well and set aside in a bowl.

Heat a portion of the