🔗 Share this article

Leek Patties

Bite-sized fried fritters, typically called keftedes, stand as a treasured speciality in Sephardic Jewish cooking. These wonderful leek croquettes deliver a tasty blend of hearty ground beef with the delicate, slightly sweet essence of fresh leeks, and they are utterly addictive.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon wedges, to serve

Wash the leeks well and cut away the root ends and most of the green tops. Chop lengthwise lengthways then into half-inch slices. Transfer in a deep frying pan and cover with fresh water, then heat over a moderate heat for about 20 mins or until cooked through.

Strain the softened leeks and transfer in a mixing bowl with the ground beef, beaten eggs, matzo meal, dill, parsley and paprika and spice well with salt and pepper. Combine well using your hands then form a few tablespoonfuls into a ball, flattening a little. Set on a plate and continue for the balance of the preparation.

Heat cooking oil in a skillet to a amount of about 2cm over a moderate heat. When the oil is sizzling, brown the fritters in batches until crispy on all sides. (Avoid overcrowding the frying pan as this reduces the heat of the oil.) Take out the cooked fritters to a plate covered with absorbent paper and permit to drain.

Offer with lemon slices.

Spinach Patties

These spinach with cheese patties are a real delight. The golden crust opens up to a creamy center. The spinach imparts a bright, moderately green taste, while the grated cheese gives a rich, umami creaminess. You can substitute the cheesy element with boiled, pureed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 large eggs
• Oil for frying (or use vegetable oil)
• Fresh lemon, to garnish

If using leafy greens, rinse it thoroughly, removing any tough stems, and coarsely chop it into large chunks. Put in a big pot with a small amount liquid over a medium heat. Once wilted, strain in a sieve for about a quarter hour, then press out any extra water and put aside.

For defrosted spinach, carefully squeeze out extra water.

Preheat the cooking oil in a frying pan over a medium heat and fry the diced onion and garlic until tender, about four minutes. Remove from the heat.

Place the prepared spinach, sauteed onion and garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breading and beaten eggs in a big mixing bowl and flavor with pepper and salt. Stir well until incorporated. If the mixture seems too soft, add some additional breading.

Using your hands, mold the preparation into oval shapes somewhat larger than a walnut shell but smaller than an chicken egg, and set them on a plate topped with parchment paper. Wrap and cool for at least one hour.

In a large frying pan over moderate heat, warm olive oil to a depth of about 1cm. Fry the fritters a handful for 2–3 minutes per side, flipping so they are crispy everywhere, then transfer on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

With their crunchy outside and tender interior, these fritters are not only tasty but also a highly healthy bite or dish.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and lemon slices, to accompany

Place the brown lentils in a pot and submerge with plenty of fresh water. Simmer over a moderate heat for about 20 minutes or until almost cooked, including additional water to maintain the lentils immersed if required.

Stir in the burghul and continue cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and set aside in a bowl.

Heat a portion of the