🔗 Share this article

Leek Patties

Small crispy fritters, commonly referred to as keftedes, stand as a treasured delicacy in Sephardic Jewish cuisine. These leek patties offer a flavorful blend of hearty ground beef with the subtle, slightly sweet flavour of fresh leeks, making them utterly addictive.

Yields 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Clean the green leeks well and remove the base and most of the green stalk. Slice in half lengthways then into 1.5cm slices. Transfer in a deep frying pan and cover with fresh water, then cook over a medium flame for about 20 minutes or until softened.

Drain the leeks and transfer in a big bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and season well with seasoning. Combine completely using your hands then form a several tablespoonfuls into a croquette, flattening a bit. Put on a plate and continue for the balance of the preparation.

Heat cooking oil in a frying pan to a level of about 2cm over a medium flame. When the heated oil is hot, brown the fritters in batches until golden brown on all sides. (Don't overcrowd the pan as this drops the heat of the oil.) Remove the cooked fritters to a dish topped with kitchen paper and allow to rest.

Serve with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach patties are a true delight. The crunchy crust gives way to a smooth center. The fresh spinach imparts a bright, somewhat natural flavor, while the cheese provides a savory, savory creaminess. It's possible to replace the dairy cheese with cooked, pureed potato if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Cooking oil for pan-frying (or use sunflower oil)
• Lemon wedges, to serve

When using raw spinach, clean it well, removing any tough stems, and coarsely chop it into big pieces. Place in a big pot with a little water over a medium flame. Once softened, strain in a colander for about 15 mins, then press out any remaining moisture and reserve.

If using previously frozen spinach, completely press out excess liquid.

Preheat the olive oil in a frying pan over a moderate heat and cook the chopped onion and minced garlic until softened, about a few minutes. Remove from the flame.

Put the wilted spinach, sauteed onion and garlic, kefalotyri, ricotta, nutmeg, paprika, breadcrumbs and beaten eggs in a large bowl and flavor with pepper and salt. Combine completely until incorporated. If the preparation appears too wet, mix in some extra crumbs.

With your fingers, form the mixture into elongated patties slightly larger than a walnut shell but more compact than an egg, and put them on a tray topped with parchment paper. Cover and cool for at least one hour.

In a wide pan over medium flame, heat olive oil to a depth of about half an inch. Fry the fritters a small batch for 2–3 minutes each side, flipping so they are golden brown everywhere, then place on paper towel.

Serve with lemon slices.

Lentil Patties

With their crunchy outside and soft inside, these fritters are not only tasty but also a extremely nutritious appetizer or meal.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to garnish

Add the brown lentils in a pan and cover with ample fresh water. Cook over a medium heat for about 20 mins or until almost cooked, pouring more water to ensure the lentils immersed if required.

Mix in the burghul and continue cooking until fully cooked. Remove the water from the ingredients well and put aside in a bowl.

Heat half of the