🔗 Share this article

Leek Patties

Petite pan-fried croquettes, commonly referred to as keftedes, are a cherished signature dish in Sephardic Jewish cooking. These wonderful leek fritters deliver a flavorful combination of savory minced beef with the subtle, mildly sweet essence of tender leeks, rendering them truly irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the fresh leeks properly and cut away the base and most of the green tops. Slice lengthwise longways then into 1.5cm pieces. Put in a deep pan and submerge with cold water, then simmer over a medium flame for about twenty minutes or until tender.

Remove the water from the leeks and place in a big bowl with the minced beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and spice well with salt and pepper. Mix thoroughly using your hands then form a several scoops into a patty, flattening a little. Place on a platter and continue for the rest of the mixture.

Heat cooking oil in a pan to a depth of about 2 centimeters over a medium heat. When the heated oil is hot, brown the croquettes in small groups until golden brown on each side. (Don't overcrowd the skillet as this reduces the oil temperature of the oil.) Transfer the ready croquettes to a plate covered with kitchen paper and permit to drain.

Serve with lemon wedges.

Spinach Croquettes

These delightful spinach and cheese patties are a true pleasure. The crunchy exterior reveals a smooth center. The fresh spinach adds a bright, moderately earthy taste, while the cheese offers a savory, umami smoothness. It's possible to replace the dairy cheese with boiled, mashed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if required
• 3 large eggs
• Olive oil for deep-frying (or use neutral oil)
• Fresh lemon, to serve

For leafy greens, clean it carefully, discarding any tough stems, and roughly chop it into big pieces. Put in a deep pan with a little water over a medium heat. Once softened, drain in a sieve for about a quarter hour, then remove any extra water and set aside.

For thawed frozen spinach, completely squeeze out extra water.

Warm the oil in a frying pan over a medium heat and saute the chopped onion and garlic cloves until softened, about a few minutes. Turn off the flame.

Combine the prepared spinach, sauteed onion and garlic, kefalotyri, soft cheese, spice, red spice, breadcrumbs and eggs in a container and spice with seasoning. Mix thoroughly until incorporated. If the dough seems too loose, incorporate some additional breading.

By hand, shape the dough into oval croquettes somewhat larger than a nut but smaller than an egg, and put them on a plate topped with wax paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over medium heat, heat oil to a amount of about half an inch. Fry the patties a small batch for 2–3 minutes on both sides, turning so they are crispy everywhere, then put on absorbent paper.

Offer with fresh lemon.

Kroketes Fakes

Boasting a golden crust and moist center, these fritters are not only flavorful but also a wonderfully nutritious appetizer or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to accompany

Place the lentils in a saucepan and fill with enough water. Boil over a medium flame for about twenty minutes or until nearly done, including extra liquid to ensure the lentils covered if required.

Mix in the cracked wheat and keep cooking until tender. Drain the mixture thoroughly and put aside in a mixing bowl.

Preheat a portion of the