🔗 Share this article

Leek Patties

Small crispy fritters, often called keftedes, represent a beloved speciality in Sephardic cuisine. These wonderful leek patties offer a delicious combination of savory beef with the delicate, slightly sweet essence of tender leeks, rendering them truly addictive.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon slices, to garnish

Thoroughly wash the green leeks properly and cut away the root ends and the bulk of the dark green parts. Cut lengthwise lengthways then into 1.5cm rounds. Put in a large skillet and cover with cold water, then cook over a medium flame for about 20 minutes or until cooked through.

Remove the water from the leeks and put in a big bowl with the minced beef, eggs, matzo meal, fresh dill, flat-leaf parsley and spice and spice generously with salt and pepper. Stir completely using your fingers then shape a several scoops into a ball, shaping a bit. Put on a tray and repeat for the rest of the preparation.

Heat olive oil in a skillet to a amount of about 2cm over a medium heat. When the heated oil is hot, cook the fritters in batches until golden brown on each side. (Avoid overcrowding the frying pan as this reduces the temperature of the oil.) Take out the ready croquettes to a plate lined with kitchen paper and allow to drain.

Offer with lemon wedges.

Spinach Croquettes

These cheesy spinach patties are a real pleasure. The crunchy crust gives way to a smooth filling. The spinach adds a bright, somewhat natural flavor, while the dairy provides a rich, flavorful creaminess. You can substitute the cheese with boiled, pureed potato if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Oil for deep-frying (or neutral oil)
• Lemon wedges, to serve

If using leafy greens, clean it thoroughly, removing any tough stems, and coarsely chop it into large chunks. Place in a deep pan with a little liquid over a moderate heat. Once wilted, strain in a colander for about 15 minutes, then squeeze out any extra water and set aside.

If using thawed frozen spinach, carefully squeeze out excess liquid.

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

Place the prepared spinach, fried onion and sauteed garlic, hard cheese, soft cheese, nutmeg, red spice, dry crumbs and eggs in a large bowl and flavor with seasoning. Combine thoroughly until blended. If the dough appears too soft, mix in some additional breading.

By hand, shape the preparation into oval croquettes slightly larger than a walnut shell but smaller than an egg, and place them on a plate lined with wax paper. Cover and chill for at least one hour.

In a big skillet over moderate heat, preheat olive oil to a amount of about 1 centimeter. Fry the fritters a small batch for two to three minutes on both sides, turning so they are golden brown all over, then transfer on paper towel.

Present with fresh lemon.

Lentil Patties

Featuring a crunchy outside and moist center, these croquettes are not only flavorful but also a wonderfully wholesome bite or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to liking
• Yogurt and lemon wedges, to accompany

Add the dry lentils in a saucepan and fill with plenty of cold water. Boil over a moderate heat for about 20 minutes or until almost cooked, pouring additional water to ensure the legumes immersed if needed.

Mix in the bulgur wheat and proceed cooking until fully cooked. Drain the lentils and burghul well and set aside in a bowl.

Warm a portion of the