🔗 Share this article

Leek Patties

Petite crispy fritters, typically called keftedes, represent a beloved delicacy in Sephardic culinary traditions. These leek fritters deliver a tasty blend of rich beef with the gentle, slightly sweet flavour of leeks, rendering them truly crave-worthy.

Yields 12

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

Thoroughly wash the fresh leeks properly and remove the root ends and the bulk of the dark green parts. Chop lengthwise along the length then into 1.5cm slices. Place in a deep frying pan and submerge with cold water, then simmer over a medium flame for about twenty minutes or until cooked through.

Strain the softened leeks and put in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, dill, parsley and spice and spice well with seasoning. Stir well using your fingers then shape a couple of scoops into a patty, pressing a bit. Set on a platter and continue for the balance of the mixture.

Heat oil in a frying pan to a level of about 2cm over a medium heat. When the oil is sizzling, fry the croquettes in batches until golden on all sides. (Do not fill the skillet as this reduces the temperature of the cooking oil.) Take out the finished patties to a dish covered with kitchen paper and allow to drain.

Offer with fresh lemon.

Spinach Patties

These delightful cheesy spinach patties are a real delight. The crispy outside opens up to a smooth center. The spinach imparts a vibrant, moderately earthy taste, while the dairy provides a rich, flavorful richness. It's possible to replace the cheese with cooked, crushed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Oil for frying (or sunflower oil)
• Fresh lemon, to serve

For fresh spinach, wash it well, discarding any hard stems, and coarsely chop it into sizable portions. Transfer in a big pot with a little liquid over a medium heat. Once softened, drain in a colander for about 15 mins, then press out any remaining moisture and reserve.

If using thawed frozen spinach, thoroughly remove excess liquid.

Preheat the olive oil in a frying pan over a medium heat and saute the chopped onion and garlic until tender, about four minutes. Remove from the flame.

Place the prepared spinach, fried onion and softened garlic, kefalotyri, ricotta, spice, sweet paprika, breading and eggs in a container and spice with salt and pepper. Stir thoroughly until blended. If the mixture seems too wet, add some additional breading.

With your fingers, mold the dough into oval croquettes a bit bigger than a walnut but less bulky than an large egg, and set them on a tray covered with wax paper. Seal and cool for at least 60 minutes.

In a wide pan over medium flame, heat olive oil to a amount of about 1cm. Cook the patties a handful for two to three minutes per side, rotating so they are golden brown everywhere, then put on paper towel.

Offer with lemon slices.

Lentil Croquettes

Featuring a golden crust and tender interior, these croquettes are not only flavorful but also a highly wholesome snack or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to serve

Place the lentils in a pot and fill with enough fresh water. Simmer over a medium flame for about twenty minutes or until nearly done, adding extra liquid to keep the legumes covered if necessary.

Add the bulgur wheat and continue cooking until softened. Remove the water from the mixture thoroughly and set aside in a container.

Heat half of the