🔗 Share this article

Leek Patties

Petite crispy patties, often referred to as keftedes, represent a beloved signature dish in Sephardic cooking. These particular leek fritters offer a flavorful fusion of rich ground beef with the gentle, mildly sweet essence of tender leeks, and they are absolutely crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to garnish

Clean the leeks properly and trim off the roots and the majority of the green stalk. Slice into halves lengthways then into 1.5-centimeter rounds. Place in a large skillet and submerge with water, then simmer over a medium heat for about 20 mins or until softened.

Drain the cooked leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, chopped dill, chopped parsley and paprika and flavor liberally with seasoning. Mix completely using your fingers then form a couple of spoonfuls into a ball, shaping a slightly. Set on a tray and repeat for the rest of the ingredients.

Warm cooking oil in a frying pan to a level of about ¾ inch over a medium flame. When the heated oil is ready, fry the fritters in batches until golden on both sides. (Avoid overcrowding the pan as this lowers the temperature of the oil.) Remove the finished patties to a plate lined with absorbent paper and let to cool.

Present with lemon slices.

Spinach Patties

These spinach with cheese fritters are a genuine treat. The crispy exterior gives way to a soft filling. The fresh spinach imparts a vibrant, somewhat green note, while the dairy offers a rich, flavorful richness. Feel free to swap the cheesy element with cooked, pureed spuds if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 large eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Lemon slices, to accompany

When using fresh spinach, rinse it well, discarding any hard stems, and cut into it into big pieces. Place in a big pot with a little water over a moderate heat. Once softened, strain in a strainer for about a quarter hour, then squeeze out any extra water and set aside.

For defrosted spinach, thoroughly remove extra water.

Warm the oil in a skillet over a medium heat and saute the onion and garlic until softened, about four minutes. Take off the flame.

Place the prepared spinach, sauteed onion and softened garlic, hard cheese, ricotta, nutmeg, red spice, breadcrumbs and eggs in a large bowl and season with pepper and salt. Stir thoroughly until combined. If the preparation looks too soft, add some more crumbs.

With your fingers, form the mixture into oval shapes slightly larger than a nut but smaller than an large egg, and set them on a plate lined with baking paper. Wrap and cool for at least 60 minutes.

In a wide pan over medium heat, preheat oil to a level of about 1 centimeter. Cook the patties a small batch for a couple of minutes per side, rotating so they are golden brown everywhere, then put on paper towel.

Offer with lemon wedges.

Lentil Patties

Featuring a crispy exterior and soft inside, these fritters are not only tasty but also a highly healthy bite or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to garnish

Put the dry lentils in a saucepan and submerge with enough water. Cook over a medium flame for about 20 mins or until partially softened, pouring more water to maintain the lentils immersed if needed.

Add the cracked wheat and proceed cooking until fully cooked. Drain the ingredients well and set aside in a bowl.

Preheat half of the