🔗 Share this article

Leek Patties

Petite crispy fritters, commonly referred to as keftedes, are a cherished signature dish in Sephardic cuisine. These leek fritters offer a tasty combination of hearty minced beef with the subtle, slightly sweet taste of tender leeks, and they are truly crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Clean the green leeks well and trim off the root ends and most of the green stalk. Slice in half along the length then into 1.5-centimeter slices. Place in a large skillet and cover with cold water, then cook over a medium flame for about 20 mins or until cooked through.

Drain the leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, chopped dill, parsley and sweet paprika and season liberally with seasoning. Mix well using your hands then mold a few spoonfuls into a croquette, pressing a bit. Place on a platter and repeat for the rest of the mixture.

Warm cooking oil in a pan to a level of about 2 centimeters over a moderate heat. When the heated oil is hot, cook the croquettes in small batches until golden brown on each side. (Avoid overcrowding the skillet as this reduces the heat of the cooking oil.) Take out the cooked croquettes to a tray topped with paper towel and let to cool.

Serve with lemon slices.

Spinach Croquettes

These cheesy spinach fritters are a real treat. The crispy exterior gives way to a smooth interior. The spinach imparts a bright, somewhat green note, while the cheese gives a deep, umami smoothness. It's possible to replace the cheesy element with boiled, mashed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 large eggs
• Oil for frying (or neutral oil)
• Lemon slices, to accompany

If using leafy greens, wash it thoroughly, getting rid of any hard stems, and roughly chop it into sizable portions. Place in a large saucepan with a small amount liquid over a moderate heat. Once wilted, drain in a colander for about 15 minutes, then press out any excess liquid and reserve.

If using defrosted spinach, completely press out extra water.

Preheat the oil in a skillet over a moderate heat and cook the onion and minced garlic until tender, about four minutes. Turn off the stove.

Combine the cooked spinach, sauteed onion and softened garlic, hard cheese, ricotta, spice, paprika, breading and eggs in a container and season with seasoning. Stir completely until blended. If the mixture looks too loose, incorporate some additional breading.

With your fingers, form the dough into oval shapes somewhat larger than a walnut shell but more compact than an chicken egg, and place them on a baking sheet lined with wax paper. Cover and chill for at least one hour.

In a big skillet over medium flame, warm oil to a amount of about 1 centimeter. Cook the croquettes a few at a time for a couple of minutes each side, rotating so they are golden completely, then place on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

Boasting a crunchy outside and moist center, these fritters are not only delicious but also a wonderfully wholesome bite or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to accompany

Place the lentils in a pot and cover with ample fresh water. Simmer over a moderate heat for about 20 minutes or until almost cooked, including more water to ensure the legumes submerged if required.

Stir in the cracked wheat and proceed cooking until tender. Remove the water from the mixture thoroughly and set aside in a mixing bowl.

Preheat 50% of the