🔗 Share this article

Leek Patties

Bite-sized fried patties, often called keftedes, are a treasured signature dish in Sephardic Jewish cooking. These particular leek fritters deliver a delicious combination of hearty ground beef with the gentle, mildly sweet taste of tender leeks, making them absolutely crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to garnish

Wash the green leeks well and remove the roots and the majority of the green stalk. Slice in half along the length then into 1.5cm slices. Put in a deep pan and cover with cold water, then cook over a medium heat for about 20 mins or until softened.

Remove the water from the leeks and put in a mixing bowl with the ground beef, eggs, crumbs, chopped dill, chopped parsley and spice and flavor generously with salt and pepper. Combine completely using your hands then shape a couple of spoonfuls into a patty, flattening a bit. Place on a plate and repeat for the balance of the preparation.

Heat olive oil in a skillet to a amount of about 2cm over a moderate heat. When the oil is ready, fry the patties in batches until crispy on all sides. (Don't overcrowd the skillet as this reduces the oil temperature of the oil.) Remove the ready fritters to a tray lined with kitchen paper and allow to drain.

Offer with lemon wedges.

Keftes de Espinacha

These spinach with cheese croquettes are a real treat. The golden crust reveals a soft filling. The leafy spinach brings a vibrant, moderately green note, while the grated cheese offers a savory, flavorful creaminess. It's possible to replace the dairy cheese with steamed, mashed potatoes if you like.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if necessary
• 3 large eggs
• Oil for frying (or alternatively neutral oil)
• Lemon slices, to serve

If using leafy greens, wash it carefully, getting rid of any hard stems, and cut into it into big pieces. Place in a large saucepan with a small amount hot water over a medium flame. Once softened, strain in a strainer for about 15 minutes, then squeeze out any extra water and set aside.

For thawed frozen spinach, carefully press out excess liquid.

Preheat the oil in a frying pan over a medium flame and saute the chopped onion and garlic until softened, about 4 minutes. Take off the stove.

Put the prepared spinach, fried onion and softened garlic, grated cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a container and spice with pepper and salt. Mix thoroughly until combined. If the mixture seems too soft, add some extra breadcrumbs.

With your fingers, form the dough into oval croquettes slightly larger than a walnut shell but less bulky than an egg, and put them on a plate lined with baking paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, heat oil to a depth of about 1 centimeter. Fry the croquettes a small batch for 2–3 minutes on both sides, flipping so they are golden all over, then place on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

Boasting a golden crust and soft inside, these croquettes are not only tasty but also a extremely nutritious snack or meal.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to preference
• Yogurt and fresh lemon, to accompany

Put the brown lentils in a saucepan and cover with enough fresh water. Simmer over a medium heat for about 20 minutes or until nearly done, including additional water to keep the lentils immersed if necessary.

Mix in the burghul and keep cooking until softened. Remove the water from the ingredients thoroughly and put aside in a mixing bowl.

Preheat 50% of the