🔗 Share this article

Leek Patties

Petite crispy patties, typically referred to as keftedes, stand as a treasured speciality in Sephardic cuisine. These wonderful leek patties offer a flavorful combination of hearty ground beef with the subtle, mildly sweet essence of fresh leeks, and they are utterly addictive.

Produces 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to garnish

Wash the green leeks properly and trim off the base and most of the green tops. Chop in half along the length then into 1.5cm rounds. Put in a deep frying pan and cover with fresh water, then heat over a medium heat for about 20 mins or until tender.

Drain the softened leeks and put in a large mixing bowl with the ground beef, beaten eggs, crumbs, chopped dill, parsley and sweet paprika and flavor liberally with seasoning. Stir well using your palms then shape a couple of tablespoonfuls into a patty, shaping a slightly. Put on a plate and repeat for the balance of the mixture.

Preheat oil in a skillet to a amount of about ¾ inch over a moderate heat. When the olive oil is ready, fry the fritters in small batches until golden on both sides. (Don't overcrowd the frying pan as this reduces the heat of the oil.) Remove the cooked patties to a tray lined with kitchen paper and allow to cool.

Offer with lemon slices.

Spinach Patties

These spinach and cheese fritters are a genuine treat. The golden crust opens up to a smooth center. The leafy spinach imparts a bright, slightly natural note, while the dairy offers a deep, umami richness. It's possible to replace the cheesy element with cooked, pureed spuds if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Olive oil for pan-frying (or neutral oil)
• Lemon slices, to serve

If using leafy greens, wash it thoroughly, discarding any hard stems, and cut into it into big pieces. Transfer in a large saucepan with a bit of hot water over a moderate heat. Once cooked, remove in a colander for about a quarter hour, then squeeze out any extra water and reserve.

If using thawed frozen spinach, completely remove excess liquid.

Preheat the cooking oil in a skillet over a medium flame and cook the diced onion and garlic cloves until translucent, about four minutes. Remove from the stove.

Place the wilted spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, grated nutmeg, paprika, breadcrumbs and beaten eggs in a large bowl and spice with salt and pepper. Combine completely until combined. If the mixture appears too wet, add some extra breading.

With your fingers, shape the preparation into oval shapes slightly larger than a walnut but smaller than an chicken egg, and set them on a baking sheet lined with parchment paper. Cover and refrigerate for at least one hour.

In a wide pan over medium flame, heat olive oil to a level of about 1cm. Cook the fritters a small batch for 2–3 minutes per side, flipping so they are crispy everywhere, then transfer on paper towel.

Present with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these croquettes are not only tasty but also a highly healthy bite or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to accompany

Place the brown lentils in a saucepan and cover with enough water. Boil over a moderate heat for about 20 minutes or until almost cooked, adding extra liquid to ensure the pulses immersed if needed.

Stir in the burghul and proceed cooking until softened. Remove the water from the ingredients completely and put aside in a mixing bowl.

Preheat a portion of the