🔗 Share this article

Leek Croquettes

Small fried fritters, commonly known as keftedes, are a treasured signature dish in Sephardic cuisine. These leek patties present a tasty combination of hearty beef with the gentle, slightly sweet essence of fresh leeks, rendering them utterly crave-worthy.

Produces 12

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

Wash the green leeks carefully and remove the roots and most of the green tops. Chop lengthwise along the length then into 1.5-centimeter slices. Place in a deep pan and submerge with cold water, then heat over a medium heat for about 20 minutes or until softened.

Remove the water from the softened leeks and transfer in a large mixing bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and paprika and flavor well with pepper and salt. Stir completely using your hands then mold a several scoops into a patty, flattening a little. Set on a tray and continue for the balance of the mixture.

Warm olive oil in a pan to a level of about 2 centimeters over a medium flame. When the heated oil is ready, fry the fritters in small batches until golden on both sides. (Avoid overcrowding the frying pan as this lowers the oil temperature of the cooking oil.) Take out the finished fritters to a tray lined with kitchen paper and allow to rest.

Offer with lemon wedges.

Keftes de Espinacha

These cheesy spinach fritters are a genuine delight. The golden exterior gives way to a smooth interior. The fresh spinach brings a fresh, slightly natural flavor, while the cheese provides a rich, umami smoothness. Feel free to swap the cheesy element with boiled, mashed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), additional if needed
• 3 eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon wedges, to garnish

If using raw spinach, clean it well, discarding any stalks, and cut into it into large chunks. Transfer in a deep pan with a bit of liquid over a moderate heat. Once softened, strain in a sieve for about 15 minutes, then remove any extra water and reserve.

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

Warm the cooking oil in a skillet over a medium heat and saute the diced onion and garlic cloves until translucent, about four minutes. Turn off the heat.

Put the cooked spinach, cooked onion and garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a container and spice with salt and pepper. Mix thoroughly until incorporated. If the preparation seems too loose, add some more crumbs.

By hand, form the preparation into elongated patties somewhat larger than a walnut but smaller than an chicken egg, and place them on a plate lined with parchment paper. Seal and chill for at least 1 hour.

In a wide pan over medium heat, preheat olive oil to a level of about half an inch. Fry the croquettes a small batch for a couple of minutes each side, turning so they are golden completely, then transfer on kitchen roll.

Present with lemon wedges.

Lentil Patties

With their crunchy outside and soft inside, these patties are not only tasty but also a extremely wholesome snack or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to garnish

Place the lentils in a pan and fill with enough fresh water. Cook over a medium flame for about 20 minutes or until almost cooked, pouring additional water to keep the pulses covered if necessary.

Stir in the burghul and continue cooking until softened. Remove the water from the mixture thoroughly and set aside in a container.

Warm a portion of the