🔗 Share this article

Leek Patties

Petite crispy croquettes, typically called keftedes, are a beloved signature dish in Sephardic cooking. These leek fritters offer a flavorful blend of hearty ground beef with the subtle, slightly sweet taste of tender leeks, rendering them absolutely addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Thoroughly wash the leeks well and remove the base and the bulk of the green stalk. Cut into halves longways then into half-inch rounds. Place in a deep frying pan and submerge with cold water, then cook over a moderate heat for about 20 minutes or until softened.

Remove the water from the leeks and transfer in a big bowl with the ground beef, beaten eggs, crumbs, dill, flat-leaf parsley and sweet paprika and flavor generously with seasoning. Combine thoroughly using your hands then shape a several scoops into a croquette, shaping a little. Put on a plate and continue for the remaining of the mixture.

Warm cooking oil in a frying pan to a amount of about ¾ inch over a medium flame. When the olive oil is hot, cook the croquettes in small batches until golden brown on each side. (Don't overcrowd the frying pan as this drops the oil temperature of the cooking oil.) Transfer the cooked croquettes to a plate covered with paper towel and let to cool.

Present with lemon wedges.

Spinach Patties

These cheesy spinach fritters are a true pleasure. The crunchy exterior opens up to a smooth center. The leafy spinach adds a bright, moderately earthy note, while the cheese offers a deep, umami smoothness. You can substitute the cheesy element with boiled, mashed spuds if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), with more if needed
• 3 large eggs
• Olive oil for deep-frying (or use neutral oil)
• Lemon slices, to serve

If using fresh spinach, clean it well, getting rid of any stalks, and roughly chop it into large chunks. Place in a large saucepan with a little liquid over a medium flame. Once wilted, remove in a sieve for about a quarter hour, then press out any extra water and put aside.

For thawed frozen spinach, completely press out extra water.

Warm the oil in a frying pan over a medium heat and fry the diced onion and minced garlic until softened, about 4 minutes. Turn off the stove.

Put the prepared spinach, fried onion and softened garlic, kefalotyri, soft cheese, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and season with salt and pepper. Stir thoroughly until combined. If the dough appears too wet, mix in some extra breadcrumbs.

With your fingers, mold the dough into oval croquettes slightly larger than a nut but more compact than an chicken egg, and place them on a baking sheet lined with parchment paper. Cover and chill for at least 60 minutes.

In a wide pan over medium flame, preheat oil to a level of about 1 centimeter. Fry the patties a small batch for 2–3 minutes each side, rotating so they are crispy everywhere, then place on paper towel.

Serve with fresh lemon.

Lentil Patties

Featuring a golden crust and tender interior, these fritters are not only tasty but also a wonderfully wholesome appetizer or main course.

Yields 12

• 45g brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and fresh lemon, to garnish

Place the lentils in a pan and fill with plenty of cold water. Boil over a moderate heat for about 20 minutes or until almost cooked, pouring additional water to ensure the legumes covered if necessary.

Stir in the cracked wheat and proceed cooking until softened. Remove the water from the mixture well and set aside in a bowl.

Heat a portion of the