🔗 Share this article

Leek Croquettes

Petite fried fritters, typically known as keftedes, represent a cherished delicacy in Sephardic Jewish cooking. These wonderful leek croquettes offer a tasty fusion of rich ground beef with the delicate, sweetly mild essence of tender leeks, and they are absolutely crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon slices, to accompany

Wash the fresh leeks well and cut away the roots and the majority of the green tops. Slice lengthwise lengthways then into 1.5cm slices. Place in a deep pan and cover with water, then cook over a moderate heat for about twenty minutes or until tender.

Remove the water from the softened leeks and put in a big bowl with the beef, beaten eggs, crumbs, dill, parsley and sweet paprika and spice liberally with seasoning. Mix well using your hands then shape a several tablespoonfuls into a ball, flattening a little. Put on a platter and proceed for the rest of the ingredients.

Heat olive oil in a frying pan to a level of about ¾ inch over a medium heat. When the heated oil is sizzling, cook the croquettes in small batches until golden brown on each side. (Do not fill the pan as this reduces the oil temperature of the cooking oil.) Transfer the ready patties to a plate topped with paper towel and let to drain.

Offer with lemon wedges.

Spinach Patties

These spinach with cheese patties are a true pleasure. The crunchy crust opens up to a creamy center. The spinach adds a bright, slightly green note, while the grated cheese gives a savory, flavorful smoothness. Feel free to swap the dairy cheese with cooked, mashed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, thawed in the fridge in the fridge)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

For leafy greens, wash it thoroughly, getting rid of any stalks, and roughly chop it into sizable portions. Place in a big pot with a little water over a medium heat. Once cooked, drain in a sieve for about 15 mins, then press out any extra water and set aside.

For thawed frozen spinach, carefully remove extra water.

Warm the olive oil in a frying pan over a moderate heat and fry the chopped onion and garlic until translucent, about 4 minutes. Turn off the flame.

Place the prepared spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breading and eggs in a big mixing bowl and season with salt and pepper. Stir completely until combined. If the dough looks too soft, add some extra crumbs.

With your fingers, mold the dough into oval croquettes somewhat larger than a nut but smaller than an egg, and put them on a baking sheet lined with parchment paper. Wrap and cool for at least 60 minutes.

In a big skillet over moderate heat, heat olive oil to a depth of about 1cm. Fry the fritters a small batch for a couple of minutes per side, turning so they are golden all over, then put on absorbent paper.

Present with fresh lemon.

Lentil Patties

Boasting a golden crust and tender interior, these croquettes are not only tasty but also a extremely nutritious bite or meal.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and fresh lemon, to garnish

Place the dry lentils in a saucepan and fill with enough cold water. Simmer over a medium flame for about 20 minutes or until nearly done, including more water to ensure the lentils immersed if required.

Add the burghul and keep cooking until tender. Remove the water from the lentils and burghul thoroughly and reserve in a container.

Heat half of the