🔗 Share this article

Leek Patties

Bite-sized fried croquettes, typically referred to as keftedes, represent a beloved signature dish in Sephardic Jewish cooking. These leek fritters present a delicious blend of hearty beef with the subtle, sweetly mild flavour of leeks, making them truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks carefully and trim off the base and the bulk of the green stalk. Cut into halves along the length then into half-inch pieces. Put in a deep pan and submerge with cold water, then simmer over a moderate heat for about 20 mins or until softened.

Drain the leeks and transfer in a mixing bowl with the minced beef, beaten eggs, crumbs, fresh dill, chopped parsley and paprika and season generously with seasoning. Combine well using your fingers then shape a several spoonfuls into a patty, pressing a slightly. Place on a plate and continue for the balance of the mixture.

Preheat oil in a skillet to a depth of about ¾ inch over a medium heat. When the olive oil is sizzling, fry the croquettes in small groups until golden brown on all sides. (Do not fill the skillet as this reduces the heat of the cooking oil.) Take out the cooked fritters to a tray covered with absorbent paper and let to cool.

Present with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a genuine pleasure. The golden exterior opens up to a creamy filling. The leafy spinach adds a vibrant, slightly green note, while the grated cheese gives a rich, savory creaminess. It's possible to replace the dairy cheese with steamed, crushed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Lemon slices, to accompany

When using raw spinach, clean it carefully, discarding any tough stems, and coarsely chop it into big pieces. Transfer in a deep pan with a bit of hot water over a moderate heat. Once wilted, drain in a strainer for about 15 mins, then press out any remaining moisture and reserve.

For defrosted spinach, carefully remove unwanted moisture.

Heat the cooking oil in a frying pan over a medium flame and saute the diced onion and garlic cloves until tender, about 4 minutes. Take off the stove.

Combine the prepared spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, spice, paprika, dry crumbs and beaten eggs in a large bowl and season with seasoning. Mix well until incorporated. If the mixture seems too loose, mix in some extra crumbs.

With your fingers, mold the dough into oval croquettes a bit bigger than a nut but less bulky than an chicken egg, and set them on a plate covered with baking paper. Cover and cool for at least 60 minutes.

In a large frying pan over medium heat, heat oil to a depth of about 1 centimeter. Brown the patties a small batch for two to three minutes on both sides, rotating so they are golden brown all over, then place on kitchen roll.

Serve with fresh lemon.

Kroketes Fakes

Boasting a golden crust and tender interior, these croquettes are not only flavorful but also a wonderfully wholesome appetizer or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to serve

Put the lentils in a pan and submerge with ample fresh water. Boil over a moderate heat for about 20 mins or until almost cooked, adding extra liquid to ensure the lentils submerged if needed.

Stir in the cracked wheat and proceed cooking until fully cooked. Strain the lentils and burghul thoroughly and reserve in a mixing bowl.

Warm 50% of the