🔗 Share this article

Leek Patties

Petite crispy croquettes, commonly known as keftedes, are a beloved signature dish in Sephardic cooking. These leek croquettes offer a tasty blend of savory ground beef with the delicate, mildly sweet essence of fresh leeks, making them utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to accompany

Thoroughly wash the leeks properly and remove the base and most of the green stalk. Cut into halves lengthways then into 1.5-centimeter rounds. Transfer in a deep pan and cover with fresh water, then heat over a medium heat for about twenty minutes or until softened.

Strain the softened leeks and put in a big bowl with the beef, eggs, crumbs, dill, flat-leaf parsley and spice and spice generously with pepper and salt. Mix completely using your hands then mold a several tablespoonfuls into a patty, pressing a slightly. Put on a plate and continue for the balance of the preparation.

Warm olive oil in a pan to a depth of about 2 centimeters over a medium flame. When the oil is ready, fry the croquettes in batches until golden brown on each side. (Avoid overcrowding the frying pan as this reduces the oil temperature of the oil.) Remove the ready fritters to a plate covered with absorbent paper and permit to drain.

Serve with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach fritters are a genuine delight. The golden exterior opens up to a smooth center. The leafy spinach adds a vibrant, moderately natural taste, while the dairy provides a rich, savory smoothness. Feel free to swap the cheesy element with cooked, crushed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, thawed in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Oil for frying (or vegetable oil)
• Fresh lemon, to accompany

If using raw spinach, clean it well, getting rid of any tough stems, and roughly chop it into sizable portions. Put in a deep pan with a little hot water over a medium heat. Once wilted, remove in a sieve for about 15 minutes, then remove any extra water and reserve.

For thawed frozen spinach, completely remove extra water.

Warm the olive oil in a skillet over a medium flame and cook the chopped onion and garlic cloves until softened, about a few minutes. Take off the stove.

Place the wilted spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, spice, sweet paprika, breading and beaten eggs in a container and spice with salt and pepper. Combine completely until combined. If the mixture seems too loose, mix in some more breading.

By hand, form the dough into oval shapes somewhat larger than a nut but more compact than an large egg, and set them on a plate covered with parchment paper. Seal and cool for at least one hour.

In a big skillet over medium heat, preheat olive oil to a depth of about 1 centimeter. Brown the fritters a few at a time for 2–3 minutes on both sides, flipping so they are crispy all over, then put on absorbent paper.

Serve with lemon slices.

Lentil Patties

Featuring a crunchy outside and moist center, these fritters are not only delicious but also a extremely wholesome appetizer or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Yogurt and lemon slices, to serve

Put the brown lentils in a pot and fill with enough water. Boil over a moderate heat for about 20 minutes or until partially softened, including more water to maintain the legumes covered if needed.

Mix in the burghul and continue cooking until softened. Drain the ingredients well and put aside in a container.

Heat 50% of the