🔗 Share this article

Leek Patties

Petite crispy fritters, typically called keftedes, stand as a beloved signature dish in Sephardic cooking. These wonderful leek patties deliver a flavorful blend of savory ground beef with the gentle, sweetly mild essence of fresh leeks, and they are truly crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Clean the leeks properly and trim off the root ends and the bulk of the dark green parts. Chop in half lengthways then into half-inch rounds. Put in a deep frying pan and submerge with fresh water, then cook over a medium flame for about twenty minutes or until softened.

Drain the leeks and place in a large mixing bowl with the minced beef, beaten eggs, matzo meal, dill, parsley and paprika and spice well with seasoning. Stir thoroughly using your hands then shape a few tablespoonfuls into a patty, pressing a bit. Place on a tray and repeat for the remaining of the preparation.

Warm olive oil in a pan to a depth of about ¾ inch over a moderate heat. When the olive oil is sizzling, cook the fritters in small batches until golden on each side. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Take out the finished croquettes to a plate lined with kitchen paper and permit to cool.

Present with lemon wedges.

Keftes de Espinacha

These delightful spinach with cheese patties are a true delight. The crispy outside reveals a creamy interior. The fresh spinach imparts a bright, moderately natural taste, while the cheese provides a rich, savory creaminess. It's possible to replace the dairy cheese with steamed, pureed spuds if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to serve

When using leafy greens, rinse it thoroughly, discarding any hard stems, and roughly chop it into sizable portions. Place in a large saucepan with a small amount hot water over a moderate heat. Once cooked, drain in a sieve for about 15 mins, then squeeze out any excess liquid and put aside.

When working with thawed frozen spinach, thoroughly remove excess liquid.

Warm the olive oil in a skillet over a moderate heat and cook the onion and garlic cloves until translucent, about 4 minutes. Remove from the heat.

Put the wilted spinach, cooked onion and garlic, hard cheese, creamy cheese, spice, red spice, dry crumbs and beaten eggs in a large bowl and spice with pepper and salt. Mix thoroughly until incorporated. If the preparation looks too wet, mix in some additional breading.

Using your hands, mold the preparation into oval shapes a bit bigger than a walnut shell but smaller than an large egg, and set them on a tray covered with baking paper. Seal and chill for at least 1 hour.

In a wide pan over medium flame, heat oil to a depth of about 1cm. Fry the croquettes a few at a time for 2–3 minutes on both sides, rotating so they are crispy all over, then transfer on kitchen roll.

Present with lemon slices.

Lentil Croquettes

Featuring a crispy exterior and moist center, these croquettes are not only delicious but also a highly healthy appetizer or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to accompany

Put the brown lentils in a pot and fill with enough water. Simmer over a medium heat for about twenty minutes or until nearly done, including additional water to maintain the legumes immersed if necessary.

Add the bulgur wheat and proceed cooking until softened. Strain the ingredients thoroughly and put aside in a container.

Heat 50% of the