🔗 Share this article

Leek Croquettes

Small pan-fried croquettes, typically known as keftedes, represent a treasured signature dish in Sephardic Jewish culinary traditions. These wonderful leek patties deliver a delicious combination of rich ground beef with the gentle, sweetly mild essence of fresh leeks, and they are truly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon wedges, to garnish

Clean the green leeks carefully and remove the base and the bulk of the green tops. Cut lengthwise longways then into 1.5cm pieces. Put in a deep frying pan and submerge with cold water, then heat over a medium flame for about 20 mins or until softened.

Strain the cooked leeks and transfer in a mixing bowl with the beef, eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and spice liberally with seasoning. Combine completely using your fingers then form a several scoops into a ball, pressing a bit. Set on a platter and proceed for the remaining of the mixture.

Heat olive oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the heated oil is sizzling, fry the fritters in small groups until golden brown on each side. (Avoid overcrowding the skillet as this reduces the heat of the oil.) Take out the cooked croquettes to a tray topped with paper towel and let to cool.

Serve with lemon slices.

Spinach Croquettes

These delightful cheesy spinach croquettes are a real delight. The crunchy exterior opens up to a soft center. The leafy spinach brings a vibrant, somewhat earthy note, while the grated cheese offers a rich, umami smoothness. You can substitute the cheesy element with cooked, pureed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed overnight in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to garnish

For fresh spinach, rinse it well, removing any hard stems, and coarsely chop it into big pieces. Transfer in a deep pan with a bit of water over a moderate heat. Once wilted, strain in a strainer for about a quarter hour, then press out any remaining moisture and set aside.

For previously frozen spinach, carefully squeeze out extra water.

Warm the cooking oil in a pan over a medium heat and saute the diced onion and minced garlic until tender, about a few minutes. Remove from the heat.

Put the wilted spinach, sauteed onion and garlic, hard cheese, ricotta, grated nutmeg, paprika, breading and eggs in a large bowl and season with seasoning. Stir completely until blended. If the preparation looks too wet, add some extra crumbs.

By hand, mold the preparation into oval croquettes slightly larger than a nut but less bulky than an chicken egg, and put them on a tray covered with wax paper. Cover and refrigerate for at least 60 minutes.

In a wide pan over medium heat, heat cooking oil to a level of about 1 centimeter. Fry the patties a handful for two to three minutes on both sides, turning so they are golden brown all over, then put on paper towel.

Present with lemon wedges.

Lentil Croquettes

With their crispy exterior and tender interior, these croquettes are not only tasty but also a highly wholesome bite or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to garnish

Place the dry lentils in a saucepan and fill with plenty of fresh water. Boil over a moderate heat for about 20 minutes or until almost cooked, pouring additional water to ensure the lentils immersed if required.

Stir in the bulgur wheat and proceed cooking until fully cooked. Strain the lentils and burghul thoroughly and set aside in a bowl.

Preheat a portion of the