🔗 Share this article

Leek Patties

Small crispy patties, commonly referred to as keftedes, stand as a treasured delicacy in Sephardic culinary traditions. These leek patties present a delicious combination of savory beef with the delicate, sweetly mild essence of leeks, making them absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks carefully and trim off the root ends and the bulk of the green stalk. Cut into halves along the length then into 1.5cm slices. Put in a deep pan and cover with cold water, then cook over a medium heat for about 20 mins or until cooked through.

Remove the water from the softened leeks and put in a big bowl with the beef, eggs, matzo meal, fresh dill, parsley and sweet paprika and flavor generously with seasoning. Stir well using your fingers then shape a couple of spoonfuls into a ball, pressing a little. Place on a plate and proceed for the rest of the preparation.

Heat oil in a skillet to a depth of about 2 centimeters over a medium heat. When the heated oil is sizzling, brown the croquettes in batches until crispy on all sides. (Avoid overcrowding the skillet as this drops the oil temperature of the oil.) Take out the ready patties to a tray covered with absorbent paper and allow to cool.

Offer with fresh lemon.

Spinach Croquettes

These amazing cheesy spinach patties are a true delight. The golden outside reveals a creamy filling. The fresh spinach brings a vibrant, somewhat green note, while the cheese offers a savory, savory richness. You can substitute the dairy cheese with cooked, pureed potato if you wish.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), additional if needed
• 3 eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

When using leafy greens, wash it carefully, removing any stalks, and coarsely chop it into large chunks. Put in a large saucepan with a little liquid over a moderate heat. Once softened, drain in a strainer for about a quarter hour, then press out any excess liquid and reserve.

When working with defrosted spinach, completely remove extra water.

Heat the oil in a skillet over a moderate heat and fry the onion and garlic until translucent, about a few minutes. Take off the heat.

Combine the wilted spinach, fried onion and garlic, grated cheese, ricotta, grated nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and flavor with seasoning. Combine completely until combined. If the preparation seems too loose, add some additional breadcrumbs.

By hand, shape the preparation into elongated patties slightly larger than a walnut but more compact than an egg, and place them on a tray lined with wax paper. Cover and cool for at least one hour.

In a big skillet over moderate heat, preheat cooking oil to a level of about 1cm. Cook the croquettes a handful for 2–3 minutes per side, turning so they are golden everywhere, then put on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

With their crispy exterior and soft inside, these patties are not only delicious but also a highly healthy snack or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to preference
• Yogurt and lemon slices, to garnish

Place the dry lentils in a saucepan and cover with enough water. Simmer over a medium heat for about 20 mins or until partially softened, pouring additional water to maintain the lentils immersed if needed.

Stir in the cracked wheat and proceed cooking until softened. Drain the ingredients completely and reserve in a bowl.

Warm half of the