🔗 Share this article

Leek Patties

Petite fried patties, commonly referred to as keftedes, stand as a cherished signature dish in Sephardic cooking. These particular leek croquettes offer a tasty blend of hearty minced beef with the delicate, slightly sweet taste of fresh leeks, and they are utterly addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the green leeks carefully and remove the base and most of the green tops. Slice into halves along the length then into 1.5-centimeter slices. Put in a large skillet and fill with fresh water, then heat over a moderate heat for about twenty minutes or until softened.

Remove the water from the leeks and transfer in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and paprika and spice generously with salt and pepper. Stir well using your hands then form a couple of spoonfuls into a croquette, shaping a little. Set on a platter and continue for the remaining of the ingredients.

Warm olive oil in a skillet to a depth of about 2cm over a medium flame. When the heated oil is sizzling, fry the fritters in batches until golden on both sides. (Avoid overcrowding the pan as this reduces the oil temperature of the oil.) Transfer the ready croquettes to a dish topped with kitchen paper and let to rest.

Serve with lemon slices.

Spinach Croquettes

These amazing spinach with cheese patties are a true treat. The crispy outside reveals a soft interior. The leafy spinach adds a bright, somewhat natural note, while the grated cheese gives a rich, umami richness. Feel free to swap the cheese with steamed, crushed spuds if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), with more if needed
• 3 large eggs
• Olive oil for deep-frying (or use neutral oil)
• Lemon slices, to garnish

If using fresh spinach, clean it carefully, removing any tough stems, and coarsely chop it into sizable portions. Transfer in a big pot with a bit of hot water over a moderate heat. Once softened, strain in a colander for about 15 mins, then squeeze out any remaining moisture and set aside.

For previously frozen spinach, completely remove excess liquid.

Heat the olive oil in a pan over a moderate heat and fry the onion and minced garlic until tender, about four minutes. Turn off the stove.

Place the prepared spinach, fried onion and garlic, hard cheese, creamy cheese, spice, paprika, breadcrumbs and beaten eggs in a big mixing bowl and flavor with salt and pepper. Mix well until blended. If the dough appears too soft, incorporate some additional breading.

With your fingers, shape the preparation into oval croquettes somewhat larger than a walnut but more compact than an large egg, and set them on a plate lined with baking paper. Wrap and chill for at least 1 hour.

In a large frying pan over medium heat, heat olive oil to a amount of about 1 centimeter. Brown the croquettes a small batch for a couple of minutes per side, flipping so they are crispy everywhere, then transfer on paper towel.

Offer with fresh lemon.

Lentil Patties

With their crunchy outside and tender interior, these croquettes are not only flavorful but also a wonderfully healthy appetizer or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to serve

Put the lentils in a saucepan and cover with enough water. Simmer over a medium heat for about 20 mins or until partially softened, including more water to ensure the pulses submerged if required.

Stir in the burghul and keep cooking until fully cooked. Strain the mixture well and set aside in a container.

Heat a portion of the