🔗 Share this article

Leek Patties

Small pan-fried croquettes, commonly called keftedes, represent a beloved signature dish in Sephardic culinary traditions. These leek croquettes present a delicious fusion of hearty minced beef with the subtle, sweetly mild essence of fresh leeks, rendering them absolutely irresistible.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, minced
• 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 tops. Chop lengthwise along the length then into 1.5-centimeter pieces. Put in a deep pan and fill with fresh water, then cook over a moderate heat for about 20 minutes or until tender.

Strain the cooked leeks and put in a big bowl with the beef, eggs, matzo meal, chopped dill, parsley and spice and season generously with seasoning. Stir well using your hands then mold a couple of tablespoonfuls into a patty, pressing a little. Place on a plate and continue for the remaining of the preparation.

Heat olive oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the olive oil is sizzling, cook the fritters in batches until crispy on both sides. (Avoid overcrowding the pan as this drops the temperature of the oil.) Remove the finished fritters to a plate covered with kitchen paper and allow to rest.

Present with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese croquettes are a true delight. The golden outside opens up to a smooth filling. The fresh spinach adds a fresh, somewhat natural note, while the dairy gives a deep, umami smoothness. Feel free to swap the dairy cheese with steamed, mashed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 eggs
• Cooking oil for pan-frying (or sunflower oil)
• Lemon slices, to serve

If using leafy greens, rinse it carefully, getting rid of any tough stems, and cut into it into large chunks. Place in a deep pan with a small amount water over a moderate heat. Once softened, remove in a strainer for about 15 mins, then press out any excess liquid and reserve.

When working with thawed frozen spinach, completely press out unwanted moisture.

Heat the olive oil in a frying pan over a medium flame and cook the diced onion and minced garlic until softened, about four minutes. Turn off the stove.

Put the cooked spinach, sauteed onion and softened garlic, grated cheese, soft cheese, grated nutmeg, paprika, breading and eggs in a large bowl and season with pepper and salt. Stir completely until blended. If the preparation appears too wet, add some additional crumbs.

With your fingers, form the preparation into elongated patties a bit bigger than a walnut but less bulky than an large egg, and set them on a baking sheet covered with wax paper. Cover and cool for at least 1 hour.

In a big skillet over medium flame, warm olive oil to a depth of about 1 centimeter. Fry the patties a handful for a couple of minutes on both sides, turning so they are golden brown all over, then put on paper towel.

Offer with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and tender interior, these patties are not only tasty but also a extremely wholesome appetizer or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to serve

Place the dry lentils in a pot and submerge with ample water. Boil over a medium flame for about 20 minutes or until partially softened, including extra liquid to keep the legumes immersed if needed.

Add the cracked wheat and proceed cooking until tender. Strain the ingredients well and put aside in a bowl.

Warm 50% of the