🔗 Share this article

Leek Patties

Petite pan-fried fritters, commonly referred to as keftedes, are a treasured signature dish in Sephardic culinary traditions. These leek croquettes offer a delicious blend of hearty minced beef with the gentle, slightly sweet taste of leeks, making them utterly addictive.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Thoroughly wash the fresh leeks properly and trim off the base and most of the dark green parts. Cut in half lengthways then into half-inch pieces. Put in a deep frying pan and fill with fresh water, then cook over a medium heat for about 20 mins or until softened.

Strain the leeks and transfer in a large mixing bowl with the beef, eggs, crumbs, chopped dill, flat-leaf parsley and sweet paprika and spice well with pepper and salt. Mix completely using your palms then form a couple of scoops into a ball, shaping a little. Put on a platter and proceed for the rest of the ingredients.

Heat olive oil in a pan to a level of about 2cm over a moderate heat. When the heated oil is ready, fry the croquettes in small groups until golden brown on all sides. (Avoid overcrowding the skillet as this lowers the oil temperature of the oil.) Remove the ready croquettes to a plate topped with kitchen paper and allow to drain.

Serve with lemon wedges.

Spinach Patties

These delightful spinach and cheese croquettes are a true delight. The crispy crust opens up to a creamy center. The leafy spinach imparts a fresh, slightly earthy note, while the cheese gives a rich, flavorful smoothness. It's possible to replace the cheesy element with boiled, pureed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Cooking oil for frying (or use vegetable oil)
• Lemon slices, to accompany

For fresh spinach, rinse it carefully, discarding any tough stems, and roughly chop it into large chunks. Transfer in a large saucepan with a small amount hot water over a medium flame. Once cooked, drain in a strainer for about 15 minutes, then remove any extra water and set aside.

If using defrosted spinach, carefully remove extra water.

Heat the oil in a pan over a medium heat and fry the chopped onion and garlic until tender, about 4 minutes. Remove from the heat.

Put the prepared spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, paprika, dry crumbs and eggs in a large bowl and spice with pepper and salt. Mix thoroughly until combined. If the dough appears too soft, incorporate some additional breading.

By hand, shape the mixture into oval croquettes somewhat larger than a walnut shell but smaller than an chicken egg, and set them on a plate lined with parchment paper. Seal and cool for at least 60 minutes.

In a wide pan over medium heat, preheat oil to a amount of about 1cm. Fry the croquettes a handful for 2–3 minutes per side, flipping so they are crispy all over, then transfer on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

With their crispy exterior and soft inside, these patties are not only flavorful but also a highly healthy snack or meal.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to accompany

Place the dry lentils in a pot and submerge with ample water. Simmer over a moderate heat for about twenty minutes or until partially softened, including extra liquid to maintain the pulses immersed if needed.

Mix in the cracked wheat and keep cooking until fully cooked. Drain the lentils and burghul completely and reserve in a mixing bowl.

Warm 50% of the