🔗 Share this article

Leek Croquettes

Small crispy fritters, often referred to as keftedes, are a cherished speciality in Sephardic Jewish cooking. These wonderful leek croquettes offer a tasty combination of rich ground beef with the subtle, slightly sweet essence of fresh leeks, making them truly crave-worthy.

Makes 12

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

Clean the fresh leeks properly and cut away the base and the bulk of the green stalk. Slice lengthwise longways then into half-inch rounds. Place in a large skillet and fill with fresh water, then heat over a moderate heat for about 20 minutes or until tender.

Remove the water from the cooked leeks and put in a big bowl with the ground beef, eggs, crumbs, chopped dill, flat-leaf parsley and paprika and season liberally with seasoning. Mix completely using your fingers then shape a few tablespoonfuls into a patty, flattening a little. Set on a tray and proceed for the balance of the ingredients.

Warm olive oil in a skillet to a depth of about ¾ inch over a medium flame. When the heated oil is sizzling, fry the fritters in small batches until golden on each side. (Do not fill the pan as this drops the oil temperature of the oil.) Take out the cooked fritters to a dish topped with absorbent paper and permit to drain.

Present with fresh lemon.

Spinach Patties

These amazing spinach with cheese croquettes are a true treat. The crunchy outside reveals a soft center. The fresh spinach adds a vibrant, slightly natural note, while the grated cheese offers a savory, savory creaminess. Feel free to swap the cheese with steamed, crushed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if required
• 3 large eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Lemon slices, to garnish

For leafy greens, wash it carefully, getting rid of any tough stems, and roughly chop it into large chunks. Place in a big pot with a bit of hot water over a medium heat. Once softened, drain in a colander for about 15 minutes, then squeeze out any extra water and put aside.

If using thawed frozen spinach, thoroughly press out unwanted moisture.

Heat the oil in a frying pan over a moderate heat and cook the chopped onion and minced garlic until softened, about four minutes. Remove from the stove.

Put the cooked spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, sweet paprika, breading and beaten eggs in a large bowl and season with pepper and salt. Combine thoroughly until incorporated. If the mixture looks too wet, mix in some additional crumbs.

Using your hands, form the preparation into oval shapes slightly larger than a walnut but less bulky than an chicken egg, and place them on a tray covered with parchment paper. Cover and chill for at least 60 minutes.

In a big skillet over medium heat, heat cooking oil to a depth of about 1 centimeter. Cook the patties a small batch for 2–3 minutes each side, flipping so they are crispy all over, then place on paper towel.

Present with lemon slices.

Lentil Patties

With their crispy exterior and tender interior, these croquettes are not only tasty but also a wonderfully nutritious appetizer or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to garnish

Put the dry lentils in a saucepan and submerge with plenty of cold water. Boil over a medium heat for about 20 minutes or until nearly done, pouring more water to keep the lentils submerged if necessary.

Mix in the bulgur wheat and proceed cooking until softened. Remove the water from the ingredients completely and set aside in a container.

Heat 50% of the