🔗 Share this article

Leek Croquettes

Petite pan-fried fritters, often known as keftedes, stand as a beloved delicacy in Sephardic Jewish culinary traditions. These particular leek fritters offer a flavorful blend of savory beef with the subtle, mildly sweet flavour of tender leeks, and they are utterly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks properly and trim off the root ends and the bulk of the dark green parts. Cut in half lengthways then into 1.5cm rounds. Transfer in a large skillet and fill with cold water, then simmer over a moderate heat for about 20 mins or until softened.

Drain the cooked leeks and transfer in a big bowl with the minced beef, eggs, breadcrumbs, fresh dill, parsley and sweet paprika and spice generously with seasoning. Mix well using your hands then shape a several spoonfuls into a croquette, shaping a slightly. Put on a platter and repeat for the rest of the preparation.

Preheat oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the olive oil is hot, cook the patties in small groups until golden brown on all sides. (Avoid overcrowding the skillet as this reduces the oil temperature of the oil.) Remove the cooked croquettes to a dish lined with paper towel and allow to cool.

Offer with fresh lemon.

Spinach Patties

These delightful cheesy spinach croquettes are a true treat. The crispy exterior reveals a creamy center. The fresh spinach adds a bright, somewhat green note, while the cheese provides a rich, savory creaminess. Feel free to swap the cheesy element with steamed, pureed spuds if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, thawed overnight in the cooler)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Olive oil for frying (or vegetable oil)
• Lemon wedges, to accompany

If using raw spinach, clean it well, removing any stalks, and coarsely chop it into sizable portions. Transfer in a big pot with a little hot water over a medium heat. Once softened, remove in a sieve for about a quarter hour, then press out any excess liquid and put aside.

For thawed frozen spinach, thoroughly squeeze out extra water.

Warm the oil in a frying pan over a medium heat and cook the chopped onion and garlic until softened, about a few minutes. Take off the flame.

Put the prepared spinach, fried onion and softened garlic, kefalotyri, soft cheese, nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and spice with pepper and salt. Stir thoroughly until blended. If the preparation looks too soft, incorporate some more breading.

By hand, shape the dough into oval shapes a bit bigger than a walnut but less bulky than an large egg, and put them on a plate topped with baking paper. Wrap and cool for at least 1 hour.

In a big skillet over medium flame, heat olive oil to a level of about 1 centimeter. Fry the patties a few at a time for a couple of minutes each side, flipping so they are golden everywhere, then place on absorbent paper.

Serve with lemon wedges.

Lentil Patties

Boasting a golden crust and soft inside, these croquettes are not only flavorful but also a extremely nutritious appetizer or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to taste
• Yogurt and fresh lemon, to serve

Place the brown lentils in a saucepan and submerge with enough cold water. Cook over a moderate heat for about twenty minutes or until nearly done, pouring additional water to maintain the lentils submerged if needed.

Mix in the cracked wheat and continue cooking until softened. Drain the mixture completely and put aside in a bowl.

Heat a portion of the