Leek Patties
Petite pan-fried patties, often known as keftedes, stand as a beloved signature dish in Sephardic Jewish culinary traditions. These particular leek croquettes offer a flavorful blend of rich beef with the subtle, slightly sweet taste of leeks, making them truly addictive.
Yields 12
- 4 fresh leeks
- 250g minced beef meat
- 2 eggs
- 1 tbsp breadcrumbs
- 1 tbsp chopped dill, finely chopped
- 1 tbsp fresh parsley, minced
- ½ tsp sweet paprika
- Extra virgin olive oil, for pan-frying
- Fresh lemon wedges, to accompany
Clean the green leeks well and cut away the roots and most of the green tops. Cut in half along the length then into 1.5-centimeter rounds. Put in a deep frying pan and submerge with cold water, then simmer over a medium heat for about twenty minutes or until softened.
Strain the softened leeks and place in a big bowl with the ground beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and paprika and season liberally with seasoning. Combine completely using your fingers then shape a couple of tablespoonfuls into a ball, shaping a little. Put on a plate and proceed for the balance of the preparation.
Heat cooking oil in a frying pan to a amount of about 2cm over a moderate heat. When the heated oil is sizzling, cook the patties in small groups until crispy on both sides. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Remove the cooked patties to a tray covered with absorbent paper and allow to rest.
Offer with fresh lemon.
Spinach Croquettes
These delightful cheesy spinach croquettes are a real pleasure. The golden outside opens up to a soft interior. The spinach brings a fresh, moderately green flavor, while the grated cheese offers a savory, flavorful creaminess. Feel free to swap the dairy cheese with steamed, pureed potatoes if you prefer.
Makes 16–18
- 1kg fresh spinach (or else about 500g frozen spinach, thawed overnight in the fridge)
- 3 tbsp oil
- 1 large onion, diced small
- 2 garlic pieces, minced
- 100g salty cheese, grated
- 80g ricotta
- ½ tsp nutmeg spice
- ½ tsp mild spice
- 120g breadcrumbs (1 and ¼ cups), additional if needed
- 3 large eggs
- Olive oil for pan-frying (or use vegetable oil)
- Lemon slices, to serve
When using raw spinach, rinse it thoroughly, discarding any stalks, and roughly chop it into sizable portions. Place in a large saucepan with a bit of hot water over a moderate heat. Once cooked, remove in a colander for about 15 mins, then squeeze out any extra water and put aside.
If using previously frozen spinach, completely remove extra water.
Heat the cooking oil in a skillet over a medium heat and cook the chopped onion and minced garlic until softened, about four minutes. Turn off the stove.
Combine the wilted spinach, sauteed onion and softened garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and flavor with seasoning. Mix thoroughly until incorporated. If the mixture looks too loose, mix in some more breading.
With your fingers, shape the preparation into elongated patties somewhat larger than a nut but more compact than an large egg, and set them on a tray covered with baking paper. Cover and refrigerate for at least one hour.
In a wide pan over medium heat, heat olive oil to a depth of about half an inch. Cook the croquettes a handful for a couple of minutes each side, flipping so they are golden brown everywhere, then transfer on paper towel.
Present with fresh lemon.
Lentil Patties
With their golden crust and tender interior, these fritters are not only flavorful but also a highly wholesome appetizer or dish.
Makes 12
- 45g brown lentils (0.25 cup)
- 90g bulgur wheat (½ cup)
- 125ml extra virgin oil (half a cup)
- 1 onion, minced
- 1 tsp cumin spice
- 1 tbsp chopped mint, diced
- 1 tbsp flat-leaf parsley, diced
- 1 fresh egg
- Salt and pepper, to taste
- Yogurt and fresh lemon, to serve
Place the lentils in a pot and submerge with enough fresh water. Simmer over a medium heat for about 20 minutes or until partially softened, pouring additional water to ensure the pulses immersed if required.
Stir in the burghul and proceed cooking until fully cooked. Drain the mixture thoroughly and reserve in a bowl.
Warm 50% of the
