🔗 Share this article

Leek Croquettes

Bite-sized crispy fritters, commonly called keftedes, stand as a beloved delicacy in Sephardic Jewish cooking. These leek croquettes offer a flavorful combination of savory minced beef with the delicate, slightly sweet taste of tender leeks, and they are utterly addictive.

Makes 12

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

Thoroughly wash the green leeks carefully and cut away the roots and the majority of the green stalk. Slice into halves longways then into 1.5cm rounds. Put in a deep frying pan and cover with cold water, then heat over a medium flame for about twenty minutes or until cooked through.

Strain the leeks and put in a large mixing bowl with the beef, eggs, matzo meal, chopped dill, flat-leaf parsley and sweet paprika and season well with salt and pepper. Combine completely using your palms then form a several tablespoonfuls into a ball, pressing a slightly. Set on a plate and proceed for the balance of the ingredients.

Warm oil in a frying pan to a level of about 2cm over a medium heat. When the olive oil is hot, brown the croquettes in small groups until golden on both sides. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Remove the cooked patties to a tray covered with absorbent paper and permit to cool.

Serve with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese croquettes are a real treat. The crispy exterior reveals a smooth center. The leafy spinach imparts a vibrant, slightly green taste, while the grated cheese gives a savory, savory creaminess. You can substitute the cheese with steamed, mashed potato if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 large eggs
• Olive oil for pan-frying (or vegetable oil)
• Fresh lemon, to garnish

When using fresh spinach, clean it carefully, discarding any hard stems, and cut into it into big pieces. Transfer in a deep pan with a bit of liquid over a medium heat. Once softened, drain in a strainer for about a quarter hour, then remove any excess liquid and set aside.

When working with defrosted spinach, carefully remove excess liquid.

Heat the olive oil in a pan over a medium flame and saute the onion and minced garlic until softened, about a few minutes. Take off the stove.

Put the cooked spinach, sauteed onion and softened garlic, hard cheese, soft cheese, spice, red spice, dry crumbs and eggs in a large bowl and spice with pepper and salt. Stir well until incorporated. If the dough looks too loose, incorporate some extra breading.

Using your hands, shape the dough into elongated patties somewhat larger than a walnut shell but smaller than an chicken egg, and set them on a baking sheet lined with baking paper. Seal and cool for at least 1 hour.

In a wide pan over medium heat, warm olive oil to a amount of about half an inch. Cook the patties a small batch for a couple of minutes each side, rotating so they are golden brown completely, then put on kitchen roll.

Serve with lemon slices.

Lentil Patties

Boasting a crunchy outside and moist center, these fritters are not only tasty but also a highly nutritious snack or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to garnish

Add the lentils in a saucepan and fill with enough fresh water. Cook over a medium flame for about 20 mins or until almost cooked, including extra liquid to ensure the legumes covered if needed.

Stir in the cracked wheat and continue cooking until softened. Drain the mixture well and set aside in a bowl.

Heat half of the