🔗 Share this article

Leek Patties

Petite crispy fritters, often called keftedes, are a cherished signature dish in Sephardic Jewish culinary traditions. These leek fritters present a delicious blend of savory minced beef with the subtle, mildly sweet flavour of fresh leeks, rendering them utterly addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon wedges, to accompany

Thoroughly wash the green leeks properly and trim off the roots and most of the green stalk. Cut in half along the length then into 1.5-centimeter rounds. Place in a deep frying pan and fill with fresh water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Strain the softened leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, chopped dill, parsley and paprika and spice liberally with salt and pepper. Stir thoroughly using your hands then form a couple of spoonfuls into a patty, flattening a slightly. Place on a plate and repeat for the remaining of the ingredients.

Warm oil in a pan to a amount of about 2cm over a medium flame. When the oil is sizzling, fry the fritters in small groups until crispy on each side. (Avoid overcrowding the skillet as this drops the oil temperature of the cooking oil.) Transfer the finished patties to a tray lined with absorbent paper and allow to drain.

Serve with lemon wedges.

Spinach Croquettes

These amazing cheesy spinach patties are a real delight. The crunchy outside opens up to a creamy interior. The spinach brings a vibrant, somewhat green taste, while the grated cheese offers a rich, umami smoothness. It's possible to replace the cheesy element with steamed, crushed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or vegetable oil)
• Fresh lemon, to serve

When using raw spinach, wash it well, removing any stalks, and roughly chop it into big pieces. Transfer in a large saucepan with a little water over a moderate heat. Once softened, strain in a strainer for about 15 mins, then squeeze out any remaining moisture and set aside.

For thawed frozen spinach, completely remove excess liquid.

Preheat the cooking oil in a skillet over a moderate heat and fry the diced onion and minced garlic until tender, about 4 minutes. Turn off the flame.

Put the wilted spinach, cooked onion and softened garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, breading and beaten eggs in a big mixing bowl and season with seasoning. Combine completely until combined. If the dough appears too soft, add some additional crumbs.

By hand, form the mixture into oval shapes somewhat larger than a walnut but less bulky than an chicken egg, and set them on a tray covered with parchment paper. Cover and refrigerate for at least 1 hour.

In a large frying pan over medium heat, heat cooking oil to a level of about 1cm. Cook the croquettes a handful for two to three minutes per side, flipping so they are golden brown all over, then transfer on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and tender interior, these fritters are not only tasty but also a extremely healthy appetizer or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to garnish

Add the lentils in a pan and cover with enough fresh water. Simmer over a moderate heat for about 20 mins or until almost cooked, including more water to keep the lentils immersed if needed.

Add the cracked wheat and continue cooking until tender. Strain the mixture well and reserve in a container.

Warm a portion of the