🔗 Share this article

Leek Patties

Small pan-fried croquettes, typically known as keftedes, represent a cherished speciality in Sephardic Jewish cooking. These leek patties deliver a flavorful blend of hearty ground beef with the delicate, slightly sweet taste of tender leeks, and they are truly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to accompany

Clean the leeks properly and cut away the base and most of the dark green parts. Slice into halves longways then into 1.5-centimeter slices. Transfer in a large skillet and cover with cold water, then cook over a moderate heat for about 20 mins or until tender.

Drain the cooked leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, parsley and paprika and spice generously with pepper and salt. Combine well using your fingers then mold a few spoonfuls into a croquette, pressing a little. Put on a plate and continue for the remaining of the mixture.

Warm olive oil in a skillet to a level of about 2 centimeters over a medium heat. When the olive oil is sizzling, fry the patties in small batches until golden brown on all sides. (Don't overcrowd the frying pan as this reduces the temperature of the oil.) Take out the cooked croquettes to a tray lined with kitchen paper and allow to cool.

Present with lemon slices.

Spinach Croquettes

These amazing spinach with cheese croquettes are a real pleasure. The crunchy exterior reveals a smooth filling. The spinach adds a vibrant, moderately earthy flavor, while the dairy gives a rich, umami richness. You can substitute the cheesy element with cooked, pureed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 fresh eggs
• Cooking oil for frying (or use vegetable oil)
• Lemon slices, to serve

For leafy greens, rinse it thoroughly, discarding any stalks, and coarsely chop it into large chunks. Put in a deep pan with a bit of water over a medium flame. Once wilted, drain in a sieve for about a quarter hour, then squeeze out any remaining moisture and set aside.

If using defrosted spinach, carefully remove extra water.

Heat the cooking oil in a frying pan over a medium flame and fry the chopped onion and garlic cloves until tender, about a few minutes. Remove from the flame.

Combine the prepared spinach, sauteed onion and garlic, grated cheese, ricotta, spice, sweet paprika, breading and beaten eggs in a container and flavor with seasoning. Stir well until incorporated. If the mixture seems too loose, mix in some more crumbs.

By hand, shape the dough into elongated patties a bit bigger than a nut but smaller than an egg, and put them on a tray topped with baking paper. Wrap and cool for at least one hour.

In a wide pan over medium flame, heat cooking oil to a amount of about 1cm. Cook the fritters a small batch for a couple of minutes per side, turning so they are golden completely, then place on absorbent paper.

Serve with fresh lemon.

Lentil Patties

Boasting a crunchy outside and moist center, these patties are not only delicious but also a wonderfully nutritious bite or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to accompany

Put the dry lentils in a pan and submerge with ample cold water. Boil over a medium heat for about 20 minutes or until partially softened, pouring extra liquid to maintain the lentils covered if needed.

Stir in the burghul and keep cooking until tender. Drain the ingredients well and set aside in a container.

Heat half of the