🔗 Share this article

Leek Croquettes

Bite-sized crispy croquettes, commonly called keftedes, stand as a cherished speciality in Sephardic culinary traditions. These particular leek patties offer a tasty fusion of hearty ground beef with the subtle, mildly sweet flavour of leeks, rendering them truly irresistible.

Makes 12

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

Wash the fresh leeks properly and remove the base and the majority of the green tops. Slice in half along the length then into half-inch slices. Place in a deep frying pan and cover with water, then cook over a medium heat for about 20 mins or until tender.

Drain the softened leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and spice well with seasoning. Stir completely using your fingers then shape a few spoonfuls into a croquette, flattening a little. Put on a tray and proceed for the balance of the preparation.

Heat oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the oil is hot, cook the fritters in small batches until golden brown on each side. (Avoid overcrowding the skillet as this lowers the oil temperature of the cooking oil.) Take out the finished patties to a tray covered with paper towel and permit to cool.

Offer with lemon wedges.

Spinach Patties

These cheesy spinach fritters are a true pleasure. The crispy outside gives way to a creamy filling. The fresh spinach imparts a vibrant, somewhat earthy taste, while the cheese offers a deep, umami smoothness. It's possible to replace the dairy cheese with steamed, mashed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Oil for pan-frying (or use neutral oil)
• Lemon slices, to garnish

When using fresh spinach, rinse it carefully, getting rid of any stalks, and coarsely chop it into big pieces. Put in a large saucepan with a bit of hot water over a medium heat. Once wilted, remove in a strainer for about 15 mins, then press out any extra water and set aside.

When working with defrosted spinach, carefully remove unwanted moisture.

Heat the oil in a pan over a moderate heat and cook the chopped onion and garlic until translucent, about four minutes. Take off the stove.

Combine the wilted spinach, fried onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, breadcrumbs and eggs in a container and season with pepper and salt. Combine well until incorporated. If the preparation looks too loose, add some additional crumbs.

By hand, form the dough into elongated patties slightly larger than a walnut but more compact than an chicken egg, and put them on a plate lined with parchment paper. Wrap and chill for at least one hour.

In a big skillet over medium flame, warm olive oil to a amount of about 1cm. Brown the patties a few at a time for two to three minutes each side, turning so they are crispy all over, then transfer on absorbent paper.

Present with fresh lemon.

Lentil Patties

With their crispy exterior and soft inside, these fritters are not only tasty but also a wonderfully nutritious bite or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to accompany

Add the brown lentils in a saucepan and cover with plenty of fresh water. Boil over a medium heat for about twenty minutes or until nearly done, adding extra liquid to keep the legumes submerged if required.

Stir in the burghul and proceed cooking until fully cooked. Strain the ingredients thoroughly and put aside in a bowl.

Heat 50% of the