Leek Patties
Petite pan-fried patties, typically called keftedes, stand as a treasured signature dish in Sephardic Jewish culinary traditions. These particular leek patties offer a tasty combination of hearty beef with the gentle, slightly sweet essence of tender leeks, making them utterly crave-worthy.
Makes 12
- 4 leeks
- 250g ground beef
- 2 fresh eggs
- 1 tbsp matzo meal
- 1 tbsp fresh dill, minced
- 1 tbsp flat-leaf parsley, diced
- ½ tsp paprika
- Extra virgin olive oil, for pan-frying
- Lemon slices, to accompany
Thoroughly wash the green leeks well and cut away the roots and the majority of the dark green parts. Slice into halves longways then into half-inch pieces. Place in a large skillet and cover with cold water, then simmer over a medium heat for about 20 minutes or until tender.
Remove the water from the softened leeks and transfer in a mixing bowl with the ground beef, eggs, matzo meal, chopped dill, flat-leaf parsley and spice and spice generously with pepper and salt. Mix well using your hands then form a few tablespoonfuls into a croquette, flattening a slightly. Put on a plate and proceed for the balance of the mixture.
Heat oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the olive oil is sizzling, brown the patties in batches until crispy on both sides. (Avoid overcrowding the skillet as this drops the oil temperature of the oil.) Remove the ready fritters to a plate lined with paper towel and allow to drain.
Serve with lemon slices.
Keftes de Espinacha
These spinach and cheese patties are a real pleasure. The golden outside opens up to a smooth interior. The leafy spinach adds a bright, slightly natural flavor, while the dairy gives a rich, savory creaminess. Feel free to swap the dairy cheese with boiled, crushed spuds if you like.
Yields 16–18
- 1kg spinach leaves (or about 500g frozen leaf spinach, thawed overnight in the fridge)
- 3 tbsp olive oil
- 1 large onion, minced
- 2 garlic cloves, crushed
- 100g salty cheese, grated
- 80g ricotta
- ½ tsp grated nutmeg
- ½ tsp paprika
- 120g crumbs (about 1.25 cups), additional if required
- 3 eggs
- Oil for deep-frying (or use sunflower oil)
- Lemon wedges, to serve
If using leafy greens, rinse it thoroughly, discarding any tough stems, and coarsely chop it into sizable portions. Place in a deep pan with a bit of hot water over a medium heat. Once cooked, remove in a strainer for about 15 mins, then squeeze out any extra water and reserve.
If using defrosted spinach, thoroughly press out extra water.
Preheat the oil in a frying pan over a medium flame and saute the chopped onion and garlic cloves until softened, about four minutes. Turn off the flame.
Combine the prepared spinach, cooked onion and garlic, kefalotyri, ricotta, spice, red spice, breading and eggs in a big mixing bowl and spice with salt and pepper. Mix completely until blended. If the preparation appears too wet, mix in some extra breading.
Using your hands, form the preparation into oval shapes slightly larger than a walnut but more compact than an chicken egg, and place them on a baking sheet topped with wax paper. Wrap and refrigerate for at least 1 hour.
In a big skillet over moderate heat, warm olive oil to a level of about 1cm. Fry the patties a few at a time for two to three minutes on both sides, turning so they are crispy everywhere, then transfer on paper towel.
Present with lemon wedges.
Kroketes Fakes
With their crunchy outside and soft inside, these patties are not only tasty but also a wonderfully nutritious appetizer or main course.
Makes 12
- 45g dry lentils (¼ cup)
- 90g bulgur wheat (0.5 cup)
- 125ml oil (½ cup)
- 1 yellow onion, finely diced
- 1 tsp cumin spice
- 1 tbsp chopped mint, minced
- 1 tbsp parsley, diced
- 1 fresh egg
- Seasoning, to taste
- Creamy yogurt and fresh lemon, to garnish
Put the brown lentils in a pan and submerge with ample cold water. Cook over a medium flame for about 20 minutes or until almost cooked, pouring more water to ensure the legumes immersed if necessary.
Stir in the burghul and keep cooking until softened. Remove the water from the mixture thoroughly and reserve in a container.
Heat 50% of the