Leek Patties
Bite-sized pan-fried croquettes, typically called keftedes, are a cherished signature dish in Sephardic culinary traditions. These wonderful leek patties deliver a delicious blend of rich beef with the delicate, mildly sweet taste of tender leeks, and they are absolutely addictive.
Produces 12
- 4 large leeks
- 250g minced beef
- 2 large eggs
- 1 tbsp matzo meal
- 1 tbsp fresh dill, finely chopped
- 1 tbsp flat-leaf parsley, finely chopped
- ½ tsp paprika
- Oil, for frying
- Lemon wedges, to garnish
Wash the green leeks properly and cut away the root ends and the majority of the green tops. Chop lengthwise along the length then into 1.5cm slices. Put in a deep pan and submerge with cold water, then heat over a moderate heat for about 20 mins or until softened.
Strain the leeks and transfer in a large mixing bowl with the beef, eggs, crumbs, dill, parsley and sweet paprika and flavor well with pepper and salt. Stir thoroughly using your fingers then shape a several scoops into a croquette, flattening a bit. Place on a platter and proceed for the balance of the mixture.
Preheat olive oil in a frying pan to a amount of about 2cm over a medium heat. When the olive oil is ready, brown the croquettes in small batches until golden brown on both sides. (Avoid overcrowding the frying pan as this drops the oil temperature of the oil.) Transfer the finished fritters to a plate topped with paper towel and allow to rest.
Present with lemon wedges.
Spinach Patties
These delightful spinach with cheese fritters are a real treat. The crispy outside gives way to a smooth interior. The fresh spinach imparts a bright, moderately earthy note, while the cheese provides a savory, savory creaminess. Feel free to swap the cheesy element with boiled, mashed potato if you like.
Yields 16–18
- 1kg baby spinach (or else about 500g iced spinach, thawed overnight in the refrigerator)
- 3 tbsp oil
- 1 large onion, finely diced
- 2 garlic pieces, crushed
- 100g salty cheese, grated finely
- 80g ricotta
- ½ tsp fresh nutmeg
- ½ tsp mild spice
- 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
- 3 large eggs
- Oil for frying (or use sunflower oil)
- Fresh lemon, to accompany
When using leafy greens, wash it well, getting rid of any hard stems, and cut into it into big pieces. Put in a large saucepan with a small amount hot water over a medium flame. Once softened, drain in a strainer for about 15 minutes, then press out any remaining moisture and reserve.
For previously frozen spinach, completely remove extra water.
Preheat the oil in a skillet over a medium heat and cook the chopped onion and minced garlic until tender, about a few minutes. Take off the stove.
Place the wilted spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and season with pepper and salt. Stir thoroughly until combined. If the mixture seems too soft, incorporate some extra breading.
With your fingers, mold the mixture into elongated patties a bit bigger than a nut but smaller than an chicken egg, and place them on a plate covered with baking paper. Cover and chill for at least one hour.
In a big skillet over medium flame, preheat olive oil to a amount of about half an inch. Fry the patties a few at a time for a couple of minutes on both sides, flipping so they are golden completely, then place on absorbent paper.
Present with lemon slices.
Lentil Croquettes
With their crispy exterior and moist center, these patties are not only flavorful but also a highly wholesome bite or main course.
Makes 12
- 45g dry lentils (one-quarter cup)
- 90g bulgur wheat (½ cup)
- 125ml oil (½ cup)
- 1 onion, minced
- 1 tsp cumin spice
- 1 tbsp chopped mint, chopped
- 1 tbsp fresh parsley, chopped
- 1 egg
- Salt and pepper, to taste
- Yogurt and lemon slices, to accompany
Place the brown lentils in a pot and submerge with enough cold water. Boil over a medium flame for about 20 minutes or until nearly done, including extra liquid to keep the pulses submerged if needed.
Stir in the cracked wheat and proceed cooking until fully cooked. Remove the water from the ingredients well and reserve in a bowl.
Preheat a portion of the
