🔗 Share this article

Leek Croquettes

Small crispy croquettes, commonly referred to as keftedes, stand as a beloved signature dish in Sephardic Jewish culinary traditions. These leek patties present a flavorful blend of rich minced beef with the delicate, slightly sweet essence of fresh leeks, making them absolutely irresistible.

Makes 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to garnish

Wash the fresh leeks carefully and trim off the root ends and the bulk of the green stalk. Cut into halves along the length then into half-inch rounds. Transfer in a deep frying pan and cover with fresh water, then simmer over a moderate heat for about 20 mins or until tender.

Remove the water from the softened leeks and place in a large mixing bowl with the ground beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and sweet paprika and season well with salt and pepper. Stir well using your fingers then form a several scoops into a patty, shaping a little. Place on a platter and proceed for the balance of the preparation.

Preheat cooking oil in a skillet to a level of about 2cm over a moderate heat. When the oil is sizzling, fry the patties in small batches until crispy on all sides. (Don't overcrowd the skillet as this drops the heat of the oil.) Transfer the cooked croquettes to a tray lined with paper towel and allow to cool.

Offer with lemon slices.

Spinach Patties

These delightful cheesy spinach fritters are a true treat. The golden outside gives way to a smooth interior. The spinach imparts a vibrant, slightly green note, while the dairy gives a deep, flavorful creaminess. Feel free to swap the cheesy element with steamed, pureed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Oil for deep-frying (or use neutral oil)
• Fresh lemon, to garnish

If using fresh spinach, clean it well, discarding any stalks, and coarsely chop it into large chunks. Put in a large saucepan with a little water over a medium flame. Once wilted, remove in a sieve for about 15 mins, then squeeze out any remaining moisture and put aside.

If using defrosted spinach, thoroughly squeeze out extra water.

Preheat the olive oil in a pan over a medium flame and cook the diced onion and garlic cloves until translucent, about four minutes. Take off the heat.

Combine the cooked spinach, sauteed onion and softened garlic, kefalotyri, ricotta, nutmeg, paprika, dry crumbs and eggs in a container and season with salt and pepper. Mix thoroughly until incorporated. If the mixture seems too wet, incorporate some extra crumbs.

Using your hands, form the preparation into oval shapes somewhat larger than a walnut but more compact than an large egg, and put them on a baking sheet topped with baking paper. Seal and refrigerate for at least 1 hour.

In a wide pan over moderate heat, warm cooking oil to a amount of about 1 centimeter. Fry the croquettes a small batch for a couple of minutes each side, rotating so they are crispy everywhere, then put on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

Boasting a golden crust and tender interior, these croquettes are not only flavorful but also a highly healthy snack or meal.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to taste
• Creamy yogurt and lemon slices, to garnish

Put the brown lentils in a pan and cover with enough cold water. Simmer over a moderate heat for about 20 minutes or until partially softened, adding more water to keep the lentils submerged if required.

Stir in the cracked wheat and proceed cooking until fully cooked. Strain the ingredients thoroughly and reserve in a mixing bowl.

Heat half of the