🔗 Share this article

Leek Croquettes

Bite-sized fried patties, typically known as keftedes, are a treasured delicacy in Sephardic cuisine. These particular leek patties present a flavorful blend of savory ground beef with the gentle, mildly sweet flavour of tender leeks, making them absolutely crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon slices, to garnish

Clean the fresh leeks well and trim off the root ends and most of the dark green parts. Chop in half longways then into 1.5cm pieces. Place in a deep frying pan and fill with fresh water, then cook over a medium heat for about 20 minutes or until softened.

Remove the water from the cooked leeks and transfer in a big bowl with the beef, eggs, crumbs, fresh dill, chopped parsley and sweet paprika and flavor generously with salt and pepper. Mix well using your hands then shape a couple of spoonfuls into a croquette, shaping a slightly. Set on a tray and proceed for the remaining of the preparation.

Heat cooking oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the oil is sizzling, fry the patties in batches until crispy on all sides. (Avoid overcrowding the skillet as this reduces the heat of the cooking oil.) Remove the finished fritters to a dish topped with paper towel and permit to rest.

Offer with lemon wedges.

Spinach Patties

These amazing cheesy spinach fritters are a true pleasure. The crispy exterior opens up to a smooth interior. The leafy spinach adds a vibrant, slightly green note, while the dairy offers a deep, savory richness. It's possible to replace the dairy cheese with boiled, mashed potato if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 large eggs
• Cooking oil for pan-frying (or vegetable oil)
• Fresh lemon, to garnish

If using fresh spinach, wash it thoroughly, discarding any tough stems, and coarsely chop it into sizable portions. Place in a big pot with a little liquid over a moderate heat. Once wilted, drain in a sieve for about a quarter hour, then remove any remaining moisture and reserve.

For previously frozen spinach, completely squeeze out excess liquid.

Heat the olive oil in a frying pan over a medium flame and cook the onion and minced garlic until translucent, about four minutes. Remove from the stove.

Place the cooked spinach, fried onion and softened garlic, kefalotyri, creamy cheese, spice, paprika, breading and eggs in a big mixing bowl and spice with pepper and salt. Stir thoroughly until combined. If the preparation seems too soft, add some additional crumbs.

With your fingers, mold the mixture into oval shapes a bit bigger than a nut but more compact than an egg, and put them on a baking sheet lined with baking paper. Wrap and chill for at least one hour.

In a large frying pan over medium heat, warm cooking oil to a amount of about half an inch. Cook the croquettes a few at a time for 2–3 minutes per side, rotating so they are crispy completely, then put on kitchen roll.

Serve with lemon slices.

Lentil Patties

Featuring a golden crust and tender interior, these fritters are not only delicious but also a wonderfully healthy appetizer or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and lemon wedges, to garnish

Add the dry lentils in a pot and submerge with ample cold water. Simmer over a moderate heat for about 20 mins or until almost cooked, including more water to maintain the legumes submerged if needed.

Mix in the bulgur wheat and proceed cooking until tender. Remove the water from the lentils and burghul well and reserve in a mixing bowl.

Preheat a portion of the