🔗 Share this article

Leek Patties

Small fried patties, commonly referred to as keftedes, are a treasured speciality in Sephardic Jewish cooking. These particular leek patties deliver a delicious fusion of hearty minced beef with the gentle, mildly sweet taste of fresh leeks, rendering them utterly irresistible.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon wedges, to garnish

Clean the green leeks well and remove the roots and most of the dark green parts. Chop lengthwise lengthways then into 1.5cm rounds. Put in a large skillet and fill with cold water, then heat over a medium heat for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and place in a large mixing bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and season generously with pepper and salt. Mix completely using your palms then shape a few spoonfuls into a croquette, shaping a slightly. Put on a platter and continue for the rest of the mixture.

Warm olive oil in a pan to a amount of about 2 centimeters over a moderate heat. When the olive oil is ready, brown the fritters in batches until golden on both sides. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Take out the cooked croquettes to a tray lined with kitchen paper and permit to drain.

Present with lemon wedges.

Spinach Patties

These delightful spinach and cheese patties are a genuine pleasure. The crispy crust reveals a creamy filling. The leafy spinach adds a bright, moderately natural flavor, while the cheese gives a savory, umami smoothness. You can substitute the cheesy element with cooked, mashed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 eggs
• Cooking oil for deep-frying (or neutral oil)
• Lemon wedges, to serve

For leafy greens, rinse it carefully, removing any stalks, and cut into it into sizable portions. Transfer in a big pot with a small amount hot water over a moderate heat. Once softened, strain in a strainer for about 15 minutes, then squeeze out any extra water and set aside.

If using defrosted spinach, carefully press out extra water.

Warm the oil in a pan over a moderate heat and cook the chopped onion and garlic until translucent, about 4 minutes. Remove from the stove.

Combine the cooked spinach, fried onion and sauteed garlic, grated cheese, creamy cheese, spice, red spice, breadcrumbs and eggs in a big mixing bowl and flavor with salt and pepper. Combine thoroughly until combined. If the preparation looks too wet, add some more breading.

With your fingers, form the mixture into oval croquettes a bit bigger than a walnut but smaller than an chicken egg, and set them on a tray lined with baking paper. Wrap and chill for at least 1 hour.

In a large frying pan over moderate heat, heat oil to a level of about 1cm. Brown the fritters a small batch for a couple of minutes each side, rotating so they are golden brown all over, then transfer on absorbent paper.

Serve with lemon slices.

Lentil Patties

Boasting a crunchy outside and soft inside, these fritters are not only delicious but also a wonderfully healthy appetizer or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to garnish

Put the lentils in a pan and cover with enough water. Boil over a moderate heat for about 20 mins or until almost cooked, pouring more water to keep the legumes covered if necessary.

Mix in the cracked wheat and proceed cooking until fully cooked. Strain the mixture thoroughly and put aside in a mixing bowl.

Heat 50% of the