🔗 Share this article

Leek Patties

Bite-sized fried fritters, commonly known as keftedes, represent a treasured speciality in Sephardic cooking. These particular leek patties deliver a tasty fusion of hearty minced beef with the subtle, slightly sweet taste of leeks, and they are utterly addictive.

Yields 12

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

Clean the fresh leeks properly and trim off the root ends and most of the green tops. Chop in half longways then into 1.5cm slices. Place in a deep frying pan and submerge with fresh water, then heat over a medium heat for about 20 mins or until softened.

Strain the cooked leeks and place in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, parsley and spice and spice generously with seasoning. Stir well using your palms then form a several scoops into a ball, flattening a little. Set on a tray and repeat for the rest of the preparation.

Heat oil in a skillet to a depth of about 2cm over a medium flame. When the olive oil is ready, cook the fritters in small batches until crispy on all sides. (Do not fill the frying pan as this drops the oil temperature of the oil.) Transfer the cooked fritters to a dish covered with kitchen paper and let to drain.

Present with fresh lemon.

Spinach Patties

These cheesy spinach patties are a true treat. The crispy exterior gives way to a soft filling. The fresh spinach adds a fresh, slightly natural note, while the cheese provides a savory, umami richness. Feel free to swap the cheesy element with boiled, pureed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Cooking oil for deep-frying (or vegetable oil)
• Lemon wedges, to accompany

For raw spinach, clean it carefully, discarding any hard stems, and roughly chop it into big pieces. Put in a large saucepan with a bit of liquid over a medium flame. Once wilted, remove in a sieve for about 15 minutes, then press out any excess liquid and reserve.

If using previously frozen spinach, completely press out excess liquid.

Heat the oil in a frying pan over a medium flame and cook the chopped onion and garlic cloves until translucent, about 4 minutes. Turn off the flame.

Combine the cooked spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, red spice, breadcrumbs and beaten eggs in a large bowl and season with pepper and salt. Combine well until combined. If the preparation appears too soft, add some more breading.

By hand, form the preparation into oval croquettes somewhat larger than a walnut but more compact than an chicken egg, and place them on a baking sheet lined with parchment paper. Wrap and refrigerate for at least one hour.

In a wide pan over moderate heat, preheat cooking oil to a depth of about 1cm. Fry the fritters a small batch for 2–3 minutes on both sides, flipping so they are crispy everywhere, then transfer on absorbent paper.

Serve with fresh lemon.

Lentil Patties

With their crunchy outside and soft inside, these patties are not only flavorful but also a extremely healthy snack or meal.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to preference
• Yogurt and fresh lemon, to garnish

Put the lentils in a pan and fill with plenty of cold water. Cook over a medium flame for about 20 mins or until almost cooked, including additional water to keep the legumes covered if required.

Add the burghul and continue cooking until tender. Drain the lentils and burghul thoroughly and put aside in a container.

Heat a portion of the