🔗 Share this article

Leek Patties

Bite-sized fried patties, often known as keftedes, are a treasured signature dish in Sephardic Jewish culinary traditions. These leek croquettes present a delicious combination of rich ground beef with the delicate, slightly sweet essence of leeks, and they are truly crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon slices, to garnish

Thoroughly wash the green leeks properly and remove the base and most of the green tops. Chop lengthwise along the length then into half-inch slices. Transfer in a large skillet and submerge with cold water, then heat over a medium flame for about 20 minutes or until tender.

Drain the leeks and place in a mixing bowl with the beef, beaten eggs, matzo meal, chopped dill, parsley and sweet paprika and season generously with seasoning. Stir well using your palms then mold a few scoops into a patty, pressing a little. Put on a plate and continue for the balance of the ingredients.

Preheat oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the olive oil is ready, brown the patties in small groups until crispy on each side. (Avoid overcrowding the frying pan as this drops the temperature of the oil.) Transfer the finished fritters to a plate covered with kitchen paper and permit to rest.

Serve with lemon wedges.

Keftes de Espinacha

These spinach with cheese croquettes are a genuine treat. The crunchy outside reveals a soft center. The fresh spinach imparts a bright, somewhat earthy taste, while the dairy gives a deep, umami creaminess. You can substitute the cheesy element with boiled, crushed spuds if you like.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Olive oil for frying (or use neutral oil)
• Lemon wedges, to garnish

If using fresh spinach, rinse it carefully, getting rid of any stalks, and cut into it into large chunks. Place in a deep pan with a little hot water over a medium flame. Once wilted, remove in a colander for about a quarter hour, then press out any excess liquid and set aside.

For defrosted spinach, carefully squeeze out excess liquid.

Preheat the olive oil in a frying pan over a medium flame and cook the diced onion and garlic until translucent, about four minutes. Remove from the stove.

Place the prepared spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and season with pepper and salt. Mix completely until combined. If the preparation looks too loose, incorporate some extra breadcrumbs.

With your fingers, shape the preparation into oval shapes slightly larger than a walnut but less bulky than an egg, and set them on a tray covered with wax paper. Wrap and chill for at least one hour.

In a wide pan over moderate heat, heat cooking oil to a depth of about 1cm. Cook the croquettes a small batch for 2–3 minutes each side, turning so they are golden brown completely, then put on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these fritters are not only tasty but also a highly healthy appetizer or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and lemon slices, to accompany

Place the brown lentils in a saucepan and cover with enough cold water. Simmer over a medium heat for about twenty minutes or until nearly done, including more water to ensure the lentils covered if required.

Mix in the burghul and keep cooking until tender. Drain the lentils and burghul completely and put aside in a bowl.

Warm a portion of the