🔗 Share this article

Leek Croquettes

Small fried patties, typically called keftedes, represent a treasured delicacy in Sephardic Jewish cooking. These leek croquettes deliver a flavorful combination of rich minced beef with the subtle, mildly sweet flavour of leeks, making them utterly crave-worthy.

Makes 12

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

Thoroughly wash the green leeks carefully and cut away the root ends and the bulk of the green tops. Slice in half lengthways then into half-inch rounds. Put in a deep frying pan and submerge with cold water, then heat over a medium flame for about 20 minutes or until tender.

Remove the water from the leeks and place in a mixing bowl with the minced beef, eggs, crumbs, dill, chopped parsley and spice and spice liberally with salt and pepper. Stir well using your hands then form a several spoonfuls into a ball, shaping a slightly. Set on a tray and repeat for the remaining of the preparation.

Heat oil in a skillet to a level of about 2cm over a medium flame. When the heated oil is ready, fry the patties in batches until golden on each side. (Do not fill the pan as this reduces the temperature of the cooking oil.) Transfer the cooked patties to a plate topped with paper towel and allow to drain.

Serve with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach fritters are a real pleasure. The crispy crust gives way to a creamy center. The leafy spinach adds a bright, moderately natural note, while the cheese gives a rich, flavorful richness. Feel free to swap the dairy cheese with steamed, crushed potato if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Oil for frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

When using fresh spinach, rinse it carefully, removing any hard stems, and coarsely chop it into big pieces. Put in a large saucepan with a small amount hot water over a medium heat. Once softened, remove in a colander for about 15 mins, then squeeze out any extra water and set aside.

For thawed frozen spinach, thoroughly press out excess liquid.

Warm the olive oil in a skillet over a medium flame and fry the chopped onion and minced garlic until tender, about 4 minutes. Take off the stove.

Combine the wilted spinach, fried onion and garlic, hard cheese, soft cheese, nutmeg, red spice, breadcrumbs and eggs in a container and spice with pepper and salt. Combine completely until combined. If the preparation seems too wet, add some more crumbs.

By hand, mold the mixture into oval croquettes slightly larger than a walnut but smaller than an egg, and place them on a tray covered with baking paper. Wrap and chill for at least one hour.

In a big skillet over medium heat, warm oil to a depth of about 1cm. Fry the patties a small batch for 2–3 minutes each side, rotating so they are golden brown completely, then transfer on absorbent paper.

Present with lemon wedges.

Lentil Patties

With their crunchy outside and tender interior, these patties are not only tasty but also a extremely healthy snack or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Yogurt and lemon wedges, to serve

Add the dry lentils in a pan and cover with ample fresh water. Cook over a medium heat for about 20 mins or until nearly done, pouring extra liquid to ensure the lentils covered if necessary.

Stir in the burghul and keep cooking until tender. Remove the water from the mixture well and set aside in a bowl.

Preheat half of the