🔗 Share this article

Leek Patties

Bite-sized pan-fried patties, typically known as keftedes, are a beloved speciality in Sephardic Jewish cooking. These leek patties deliver a delicious blend of rich ground beef with the delicate, mildly sweet essence of fresh leeks, rendering them absolutely irresistible.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to garnish

Thoroughly wash the fresh leeks carefully and cut away the root ends and the majority of the dark green parts. Chop in half lengthways then into 1.5cm rounds. Transfer in a large skillet and submerge with fresh water, then simmer over a medium heat for about 20 minutes or until cooked through.

Strain the cooked leeks and put in a large mixing bowl with the minced beef, eggs, crumbs, dill, chopped parsley and sweet paprika and spice liberally with salt and pepper. Mix thoroughly using your palms then mold a couple of scoops into a ball, flattening a slightly. Set on a platter and continue for the balance of the ingredients.

Preheat cooking oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the oil is hot, brown the croquettes in small groups until golden brown on all sides. (Avoid overcrowding the pan as this reduces the heat of the oil.) Remove the finished croquettes to a plate topped with absorbent paper and let to drain.

Offer with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese patties are a true treat. The crunchy outside gives way to a creamy interior. The leafy spinach brings a bright, moderately green note, while the grated cheese provides a rich, umami smoothness. It's possible to replace the cheesy element with steamed, pureed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Olive oil for deep-frying (or sunflower oil)
• Fresh lemon, to accompany

If using fresh spinach, rinse it thoroughly, getting rid of any hard stems, and roughly chop it into big pieces. Put in a large saucepan with a small amount liquid over a medium heat. Once cooked, remove in a sieve for about 15 minutes, then squeeze out any excess liquid and put aside.

When working with defrosted spinach, completely remove unwanted moisture.

Warm the cooking oil in a pan over a moderate heat and fry the chopped onion and minced garlic until softened, about 4 minutes. Remove from the flame.

Place the prepared spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, spice, sweet paprika, dry crumbs and eggs in a big mixing bowl and flavor with salt and pepper. Mix completely until blended. If the preparation seems too soft, incorporate some additional breadcrumbs.

With your fingers, mold the preparation into elongated patties somewhat larger than a nut but more compact than an egg, and place them on a plate lined with baking paper. Cover and chill for at least one hour.

In a big skillet over medium flame, warm oil to a depth of about 1 centimeter. Cook the fritters a few at a time for 2–3 minutes on both sides, rotating so they are crispy completely, then place on kitchen roll.

Present with lemon slices.

Kroketes Fakes

Boasting a golden crust and soft inside, these fritters are not only delicious but also a extremely wholesome snack or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to accompany

Put the dry lentils in a pan and fill with enough fresh water. Cook over a medium heat for about twenty minutes or until nearly done, pouring extra liquid to ensure the pulses submerged if necessary.

Add the bulgur wheat and proceed cooking until fully cooked. Remove the water from the mixture completely and reserve in a container.

Heat a portion of the