🔗 Share this article

Leek Patties

Bite-sized crispy fritters, often called keftedes, represent a cherished signature dish in Sephardic culinary traditions. These leek fritters deliver a tasty combination of hearty beef with the gentle, mildly sweet flavour of fresh leeks, rendering them absolutely addictive.

Produces 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Thoroughly wash the leeks carefully and trim off the base and the bulk of the green stalk. Cut in half longways then into half-inch rounds. Place in a deep pan and submerge with cold water, then simmer over a moderate heat for about 20 minutes or until tender.

Strain the cooked leeks and put in a big bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and flavor well with salt and pepper. Stir well using your fingers then form a several spoonfuls into a patty, pressing a bit. Put on a plate and continue for the balance of the mixture.

Warm olive oil in a pan to a depth of about ¾ inch over a medium flame. When the heated oil is hot, cook the fritters in small groups until golden brown on each side. (Do not fill the pan as this drops the oil temperature of the cooking oil.) Remove the finished patties to a dish lined with absorbent paper and permit to drain.

Serve with fresh lemon.

Spinach Patties

These amazing spinach with cheese croquettes are a genuine delight. The golden crust gives way to a creamy center. The fresh spinach adds a vibrant, slightly green note, while the grated cheese gives a savory, umami creaminess. Feel free to swap the cheese with boiled, mashed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if required
• 3 eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Lemon slices, to garnish

For leafy greens, clean it thoroughly, getting rid of any stalks, and roughly chop it into large chunks. Transfer in a deep pan with a small amount liquid over a medium flame. Once softened, drain in a sieve for about 15 mins, then press out any extra water and reserve.

If using thawed frozen spinach, carefully press out unwanted moisture.

Heat the oil in a skillet over a medium flame and cook the onion and garlic until softened, about a few minutes. Take off the heat.

Combine the cooked spinach, fried onion and garlic, kefalotyri, creamy cheese, spice, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and spice with seasoning. Stir completely until blended. If the mixture appears too soft, mix in some more breading.

With your fingers, mold the preparation into oval croquettes a bit bigger than a walnut shell but more compact than an large egg, and place them on a baking sheet topped with baking paper. Cover and cool for at least one hour.

In a wide pan over medium flame, heat olive oil to a level of about 1 centimeter. Brown the fritters a small batch for two to three minutes per side, turning so they are golden brown everywhere, then transfer on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

With their crunchy outside and soft inside, these croquettes are not only flavorful but also a highly nutritious appetizer or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to taste
• Yogurt and lemon wedges, to serve

Place the dry lentils in a pan and submerge with plenty of fresh water. Simmer over a moderate heat for about 20 mins or until nearly done, including additional water to keep the legumes submerged if required.

Mix in the burghul and keep cooking until tender. Remove the water from the lentils and burghul thoroughly and set aside in a container.

Preheat a portion of the