🔗 Share this article

Leek Patties

Bite-sized pan-fried patties, commonly called keftedes, stand as a beloved speciality in Sephardic Jewish culinary traditions. These leek fritters present a flavorful fusion of hearty minced beef with the gentle, mildly sweet taste of fresh leeks, making them truly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon slices, to serve

Clean the green leeks properly and trim off the root ends and the majority of the green stalk. Slice into halves longways then into 1.5-centimeter rounds. Put in a deep frying pan and cover with cold water, then simmer over a medium heat for about twenty minutes or until tender.

Strain the cooked leeks and put in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, parsley and sweet paprika and season well with seasoning. Mix completely using your hands then form a several spoonfuls into a patty, pressing a slightly. Set on a platter and continue for the remaining of the ingredients.

Heat cooking oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the oil is sizzling, brown the patties in batches until golden on both sides. (Avoid overcrowding the skillet as this drops the oil temperature of the oil.) Transfer the ready croquettes to a tray lined with paper towel and allow to rest.

Offer with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach fritters are a genuine delight. The golden crust gives way to a creamy filling. The spinach brings a bright, somewhat earthy flavor, while the grated cheese provides a savory, savory richness. It's possible to replace the cheesy element with steamed, pureed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Oil for deep-frying (or neutral oil)
• Fresh lemon, to accompany

For fresh spinach, rinse it carefully, getting rid of any stalks, and cut into it into large chunks. Transfer in a big pot with a small amount liquid over a medium heat. Once softened, remove in a sieve for about 15 mins, then remove any excess liquid and set aside.

For defrosted spinach, thoroughly press out unwanted moisture.

Heat the cooking oil in a frying pan over a moderate heat and cook the diced onion and garlic cloves until tender, about a few minutes. Remove from the flame.

Put the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, spice, sweet paprika, breading and beaten eggs in a big mixing bowl and flavor with salt and pepper. Stir thoroughly until combined. If the mixture looks too wet, incorporate some more crumbs.

By hand, shape the dough into elongated patties slightly larger than a walnut shell but more compact than an chicken egg, and put them on a plate covered with baking paper. Seal and chill for at least 60 minutes.

In a wide pan over moderate heat, heat olive oil to a amount of about 1 centimeter. Brown the patties a small batch for a couple of minutes per side, turning so they are golden everywhere, then transfer on paper towel.

Present with lemon slices.

Lentil Patties

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

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to accompany

Place the lentils in a saucepan and cover with plenty of water. Cook over a medium heat for about 20 mins or until almost cooked, including extra liquid to ensure the legumes covered if required.

Stir in the burghul and proceed cooking until fully cooked. Drain the ingredients thoroughly and set aside in a mixing bowl.

Heat half of the