🔗 Share this article

Leek Patties

Petite crispy croquettes, often referred to as keftedes, are a treasured delicacy in Sephardic cuisine. These particular leek fritters deliver a tasty blend of savory minced beef with the gentle, mildly sweet taste of fresh leeks, and they are truly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks properly and trim off the roots and most of the green stalk. Chop into halves longways then into half-inch pieces. Place in a deep frying pan and fill with water, then heat over a medium heat for about 20 mins or until cooked through.

Drain the cooked leeks and put in a mixing bowl with the beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and season liberally with seasoning. Mix completely using your hands then shape a several spoonfuls into a ball, pressing a bit. Put on a tray and proceed for the remaining of the mixture.

Heat oil in a frying pan to a level of about 2cm over a medium heat. When the heated oil is ready, cook the patties in small batches until golden brown on each side. (Don't overcrowd the frying pan as this drops the oil temperature of the oil.) Take out the ready fritters to a dish topped with absorbent paper and allow to cool.

Offer with fresh lemon.

Spinach Patties

These delightful spinach with cheese croquettes are a genuine treat. The crispy outside reveals a smooth filling. The fresh spinach adds a vibrant, slightly earthy flavor, while the dairy gives a rich, umami creaminess. It's possible to replace the dairy cheese with steamed, crushed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 large eggs
• Cooking oil for deep-frying (or alternatively sunflower oil)
• Lemon slices, to accompany

If using fresh spinach, rinse it thoroughly, discarding any hard stems, and coarsely chop it into large chunks. Transfer in a deep pan with a bit of liquid over a medium heat. Once cooked, drain in a strainer for about 15 mins, then remove any remaining moisture and put aside.

For previously frozen spinach, completely squeeze out excess liquid.

Preheat the oil in a frying pan over a medium heat and cook the onion and minced garlic until softened, about a few minutes. Turn off the flame.

Combine the cooked spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and flavor with seasoning. Stir well until incorporated. If the mixture appears too wet, add some more breading.

By hand, form the preparation into oval croquettes a bit bigger than a walnut shell but more compact than an chicken egg, and set them on a baking sheet covered with parchment paper. Seal and cool for at least 1 hour.

In a big skillet over medium flame, warm oil to a amount of about 1 centimeter. Brown the patties a handful for 2–3 minutes on both sides, flipping so they are golden all over, then place on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and moist center, these croquettes are not only tasty but also a extremely nutritious bite or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and lemon wedges, to serve

Place the brown lentils in a saucepan and submerge with plenty of fresh water. Cook over a medium heat for about 20 minutes or until partially softened, adding additional water to keep the lentils immersed if necessary.

Mix in the cracked wheat and continue cooking until softened. Remove the water from the lentils and burghul thoroughly and reserve in a bowl.

Preheat a portion of the