🔗 Share this article

Leek Patties

Petite fried fritters, commonly referred to as keftedes, represent a treasured speciality in Sephardic Jewish cuisine. These particular leek patties offer a tasty combination of rich ground beef with the delicate, mildly sweet essence of leeks, making them truly addictive.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks carefully and trim off the root ends and the majority of the green tops. Cut into halves along the length then into 1.5cm pieces. Transfer in a large skillet and fill with water, then simmer over a medium flame for about 20 mins or until cooked through.

Remove the water from the leeks and transfer in a big bowl with the beef, beaten eggs, breadcrumbs, fresh dill, parsley and paprika and flavor generously with seasoning. Mix thoroughly using your palms then shape a couple of spoonfuls into a patty, shaping a bit. Set on a plate and proceed for the remaining of the mixture.

Warm olive oil in a frying pan to a level of about ¾ inch over a moderate heat. When the heated oil is ready, fry the fritters in small groups until golden on both sides. (Avoid overcrowding the frying pan as this reduces the heat of the oil.) Remove the finished patties to a tray topped with kitchen paper and allow to cool.

Offer with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese patties are a real delight. The crunchy outside opens up to a soft center. The leafy spinach adds a bright, somewhat earthy note, while the cheese provides a deep, flavorful richness. You can substitute the cheesy element with steamed, pureed potato if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Olive oil for deep-frying (or vegetable oil)
• Lemon slices, to garnish

For raw spinach, clean it thoroughly, discarding any stalks, and coarsely chop it into large chunks. Place in a deep pan with a little liquid over a medium flame. Once cooked, remove in a strainer for about 15 minutes, then press out any remaining moisture and put aside.

For thawed frozen spinach, carefully press out unwanted moisture.

Heat the cooking oil in a frying pan over a moderate heat and fry the diced onion and minced garlic until translucent, about a few minutes. Remove from the flame.

Put the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, ricotta, nutmeg, red spice, breadcrumbs and beaten eggs in a large bowl and season with seasoning. Mix well until combined. If the mixture appears too wet, incorporate some additional breading.

Using your hands, mold the dough into oval croquettes slightly larger than a nut but smaller than an egg, and put them on a plate lined with parchment paper. Cover and chill for at least 60 minutes.

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, flipping so they are golden brown completely, then put on paper towel.

Offer with fresh lemon.

Lentil Patties

Featuring a golden crust and moist center, these croquettes are not only delicious but also a wonderfully nutritious appetizer or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, minced
• 1 egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to accompany

Add the dry lentils in a saucepan and cover with ample cold water. Boil over a moderate heat for about 20 minutes or until almost cooked, including additional water to keep the legumes covered if needed.

Stir in the burghul and continue cooking until softened. Remove the water from the mixture well and reserve in a bowl.

Preheat half of the