🔗 Share this article

Leek Patties

Small pan-fried croquettes, typically called keftedes, stand as a beloved delicacy in Sephardic Jewish cooking. These particular leek patties deliver a delicious combination of savory minced beef with the gentle, sweetly mild essence of tender leeks, and they are absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to accompany

Wash the fresh leeks well and trim off the roots and the bulk of the green stalk. Slice lengthwise longways then into half-inch rounds. Put in a deep pan and fill with cold water, then simmer over a medium flame for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and put in a mixing bowl with the ground beef, eggs, breadcrumbs, dill, chopped parsley and spice and spice well with salt and pepper. Combine completely using your fingers then shape a few scoops into a croquette, shaping a slightly. Put on a platter and repeat for the rest of the ingredients.

Preheat oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the olive oil is sizzling, brown the fritters in small batches until crispy on all sides. (Do not fill the skillet as this reduces the heat of the oil.) Remove the cooked patties to a plate covered with absorbent paper and permit to cool.

Present with lemon slices.

Keftes de Espinacha

These cheesy spinach fritters are a genuine treat. The crispy crust reveals a soft center. The fresh spinach brings a vibrant, moderately natural note, while the dairy gives a rich, flavorful richness. Feel free to swap the cheesy element with steamed, pureed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Lemon wedges, to serve

When using raw spinach, clean it well, discarding any stalks, and cut into it into sizable portions. Put in a large saucepan with a small amount hot water over a moderate heat. Once softened, remove in a colander for about a quarter hour, then press out any extra water and reserve.

If using previously frozen spinach, carefully squeeze out excess liquid.

Preheat the oil in a frying pan over a medium flame and cook the chopped onion and garlic cloves until softened, about 4 minutes. Take off the flame.

Place the wilted spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, breading and eggs in a large bowl and spice with pepper and salt. Stir thoroughly until incorporated. If the dough looks too soft, add some more crumbs.

By hand, shape the mixture into elongated patties slightly larger than a walnut shell but more compact than an large egg, and put them on a plate topped with parchment paper. Seal and chill for at least 1 hour.

In a big skillet over medium heat, warm olive oil to a depth of about 1cm. Brown the croquettes a small batch for two to three minutes each side, rotating so they are golden brown all over, then transfer on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these fritters are not only delicious but also a highly nutritious appetizer or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to serve

Place the brown lentils in a saucepan and cover with plenty of water. Simmer over a medium heat for about 20 minutes or until nearly done, including extra liquid to ensure the legumes immersed if required.

Stir in the cracked wheat and proceed cooking until tender. Strain the mixture completely and set aside in a bowl.

Warm 50% of the