🔗 Share this article

Leek Patties

Bite-sized pan-fried fritters, typically called keftedes, stand as a beloved delicacy in Sephardic cooking. These wonderful leek fritters offer a tasty fusion of savory ground beef with the delicate, sweetly mild flavour of leeks, rendering them truly addictive.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to serve

Thoroughly wash the fresh leeks carefully and cut away the root ends and the bulk of the green tops. Slice into halves lengthways then into half-inch pieces. Place in a deep frying pan and fill with water, then heat over a medium heat for about 20 minutes or until tender.

Strain the leeks and transfer in a large mixing bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and spice well with seasoning. Combine completely using your palms then form a few scoops into a ball, shaping a slightly. Set on a platter and repeat for the rest of the mixture.

Warm olive oil in a skillet to a level of about 2 centimeters over a moderate heat. When the heated oil is hot, brown the fritters in batches until golden brown on both sides. (Do not fill the pan as this reduces the oil temperature of the oil.) Remove the finished patties to a tray lined with absorbent paper and let to cool.

Serve with fresh lemon.

Keftes de Espinacha

These delightful spinach and cheese fritters are a real pleasure. The golden outside reveals a soft filling. The spinach brings a fresh, slightly natural flavor, while the grated cheese provides a rich, flavorful smoothness. It's possible to replace the cheese with boiled, pureed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively neutral oil)
• Lemon slices, to serve

If using raw spinach, wash it thoroughly, removing any tough stems, and roughly chop it into sizable portions. Put in a deep pan with a bit of water over a medium flame. Once cooked, drain in a strainer for about 15 mins, then remove any excess liquid and set aside.

For previously frozen spinach, thoroughly press out unwanted moisture.

Preheat the oil in a frying pan over a moderate heat and saute the chopped onion and garlic until tender, about a few minutes. Remove from the stove.

Put the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, breading and beaten eggs in a container and spice with pepper and salt. Mix completely until incorporated. If the dough seems too soft, incorporate some more breadcrumbs.

Using your hands, form the dough into elongated patties somewhat larger than a walnut shell but more compact than an egg, and place them on a tray lined with wax paper. Seal and chill for at least 60 minutes.

In a big skillet over moderate heat, heat olive oil to a level of about half an inch. Brown the patties a small batch for 2–3 minutes on both sides, turning so they are crispy completely, then place on kitchen roll.

Offer with lemon wedges.

Lentil Patties

Featuring a crunchy outside and moist center, these fritters are not only tasty but also a wonderfully nutritious snack or dish.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Creamy yogurt and lemon slices, to serve

Put the dry lentils in a pot and submerge with plenty of fresh water. Cook over a medium heat for about 20 minutes or until almost cooked, pouring extra liquid to maintain the pulses submerged if required.

Add the burghul and continue cooking until softened. Strain the lentils and burghul thoroughly and reserve in a mixing bowl.

Warm a portion of the