🔗 Share this article

Leek Patties

Petite fried patties, commonly known as keftedes, stand as a treasured signature dish in Sephardic cooking. These wonderful leek croquettes offer a delicious combination of savory minced beef with the gentle, slightly sweet taste of fresh leeks, making them absolutely irresistible.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to accompany

Thoroughly wash the green leeks carefully and trim off the roots and the bulk of the green tops. Chop lengthwise along the length then into half-inch slices. Transfer in a deep frying pan and fill with fresh water, then cook over a medium heat for about twenty minutes or until softened.

Drain the softened leeks and place in a big bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, parsley and paprika and spice liberally with pepper and salt. Combine well using your fingers then mold a few scoops into a ball, pressing a little. Put on a tray and repeat for the balance of the mixture.

Preheat oil in a skillet to a level of about 2 centimeters over a medium heat. When the olive oil is sizzling, fry the croquettes in small groups until golden on each side. (Avoid overcrowding the skillet as this lowers the temperature of the oil.) Transfer the finished croquettes to a dish topped with kitchen paper and permit to cool.

Offer with lemon slices.

Spinach Patties

These cheesy spinach croquettes are a true pleasure. The crunchy crust gives way to a creamy filling. The spinach adds a bright, slightly green note, while the cheese provides a deep, flavorful richness. You can substitute the cheesy element with steamed, mashed potato if you like.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if necessary
• 3 eggs
• Oil for deep-frying (or alternatively neutral oil)
• Fresh lemon, to serve

When using leafy greens, rinse it carefully, discarding any hard stems, and roughly chop it into sizable portions. Place in a big pot with a small amount liquid over a medium heat. Once softened, drain in a strainer for about 15 minutes, then squeeze out any extra water and set aside.

For thawed frozen spinach, carefully squeeze out extra water.

Warm the olive oil in a frying pan over a medium heat and fry the chopped onion and garlic cloves until tender, about four minutes. Turn off the heat.

Put the prepared spinach, fried onion and sauteed garlic, hard cheese, ricotta, nutmeg, sweet paprika, breading and eggs in a container and flavor with pepper and salt. Mix well until combined. If the dough seems too loose, mix in some more crumbs.

Using your hands, mold the dough into oval croquettes somewhat larger than a walnut shell but more compact than an egg, and place them on a baking sheet topped with wax paper. Seal and cool for at least 60 minutes.

In a big skillet over medium flame, warm oil to a amount of about 1 centimeter. Brown the patties a handful for two to three minutes on both sides, rotating so they are golden brown completely, then place on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

With their crunchy outside and tender interior, these patties are not only tasty but also a wonderfully healthy snack or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to garnish

Put the dry lentils in a pan and fill with ample cold water. Boil over a medium heat for about 20 minutes or until almost cooked, pouring more water to maintain the legumes covered if necessary.

Add the burghul and continue cooking until softened. Drain the lentils and burghul thoroughly and put aside in a mixing bowl.

Heat a portion of the