🔗 Share this article

Leek Croquettes

Small fried patties, typically called keftedes, are a cherished signature dish in Sephardic cuisine. These wonderful leek patties deliver a delicious combination of rich minced beef with the delicate, sweetly mild taste of leeks, making them absolutely addictive.

Yields 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the leeks properly and remove the root ends and most of the green tops. Cut lengthwise along the length then into 1.5-centimeter slices. Put in a deep pan and submerge with fresh water, then cook over a moderate heat for about 20 mins or until tender.

Remove the water from the softened leeks and put in a large mixing bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and spice and spice liberally with pepper and salt. Combine well using your palms then shape a couple of tablespoonfuls into a ball, shaping a bit. Set on a tray and repeat for the remaining of the preparation.

Preheat cooking oil in a skillet to a depth of about ¾ inch over a moderate heat. When the olive oil is ready, cook the patties in small batches until golden on both sides. (Do not fill the pan as this lowers the temperature of the oil.) Take out the ready fritters to a plate topped with kitchen paper and permit to cool.

Present with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese croquettes are a true treat. The crispy exterior reveals a smooth center. The spinach imparts a fresh, moderately earthy taste, while the cheese gives a rich, savory smoothness. Feel free to swap the cheese with steamed, pureed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Cooking oil for pan-frying (or neutral oil)
• Lemon slices, to serve

When using fresh spinach, rinse it well, getting rid of any hard stems, and roughly chop it into large chunks. Put in a big pot with a little water over a medium flame. Once softened, strain in a strainer for about 15 minutes, then press out any remaining moisture and set aside.

When working with defrosted spinach, carefully squeeze out extra water.

Preheat the cooking oil in a frying pan over a medium heat and fry the onion and garlic cloves until tender, about four minutes. Take off the flame.

Place the cooked spinach, cooked onion and garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and season with pepper and salt. Mix completely until incorporated. If the mixture seems too soft, mix in some additional breadcrumbs.

Using your hands, shape the dough into oval croquettes slightly larger than a walnut shell but more compact than an large egg, and place them on a tray covered with wax paper. Seal and chill for at least one hour.

In a wide pan over medium heat, preheat cooking oil to a level of about 1 centimeter. Fry the croquettes a handful for a couple of minutes on both sides, turning so they are golden everywhere, then place on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these fritters are not only tasty but also a extremely wholesome appetizer or meal.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to serve

Put the brown lentils in a pan and fill with ample water. Cook over a moderate heat for about 20 minutes or until almost cooked, adding more water to keep the legumes immersed if needed.

Mix in the burghul and continue cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and set aside in a mixing bowl.

Heat a portion of the