🔗 Share this article

Leek Patties

Petite fried fritters, typically called keftedes, stand as a beloved delicacy in Sephardic culinary traditions. These wonderful leek fritters offer a delicious combination of savory beef with the subtle, mildly sweet flavour of leeks, making them truly crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks well and cut away the base and most of the green stalk. Slice lengthwise lengthways then into 1.5cm slices. Transfer in a deep pan and cover with fresh water, then simmer over a medium flame for about 20 minutes or until tender.

Strain the cooked leeks and transfer in a large mixing bowl with the beef, eggs, breadcrumbs, chopped dill, chopped parsley and spice and season liberally with salt and pepper. Stir well using your fingers then shape a few spoonfuls into a ball, flattening a bit. Set on a platter and proceed for the rest of the preparation.

Heat oil in a skillet to a depth of about ¾ inch over a moderate heat. When the olive oil is sizzling, brown the croquettes in batches until golden brown on all sides. (Don't overcrowd the pan as this reduces the heat of the oil.) Transfer the finished patties to a tray lined with paper towel and allow to rest.

Offer with lemon wedges.

Keftes de Espinacha

These amazing spinach and cheese patties are a true pleasure. The crispy crust gives way to a creamy center. The fresh spinach imparts a bright, somewhat natural flavor, while the dairy provides a deep, flavorful creaminess. It's possible to replace the dairy cheese with boiled, pureed potato if you like.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), with more if required
• 3 eggs
• Oil for frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

If using leafy greens, wash it well, removing any hard stems, and roughly chop it into large chunks. Transfer in a deep pan with a little hot water over a moderate heat. Once wilted, strain in a colander for about a quarter hour, then squeeze out any extra water and reserve.

When working with defrosted spinach, carefully press out excess liquid.

Heat the oil in a frying pan over a medium flame and saute the chopped onion and garlic cloves until tender, about a few minutes. Turn off the stove.

Place the wilted spinach, cooked onion and garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and season with salt and pepper. Combine thoroughly until incorporated. If the preparation looks too wet, mix in some additional breading.

With your fingers, mold the dough into oval shapes somewhat larger than a nut but smaller than an chicken egg, and set them on a plate covered with baking paper. Seal and refrigerate for at least one hour.

In a big skillet over medium heat, preheat olive oil to a level of about 1 centimeter. Fry the fritters a handful for two to three minutes per side, flipping so they are golden completely, then put on absorbent paper.

Offer with fresh lemon.

Kroketes Fakes

Featuring a golden crust and tender interior, these patties are not only flavorful but also a highly nutritious bite or main course.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to liking
• Yogurt and lemon slices, to serve

Place the brown lentils in a saucepan and cover with plenty of water. Simmer over a medium heat for about 20 mins or until almost cooked, including extra liquid to maintain the pulses immersed if necessary.

Mix in the burghul and keep cooking until softened. Strain the ingredients completely and set aside in a container.

Preheat a portion of the