🔗 Share this article

Leek Croquettes

Petite crispy croquettes, typically referred to as keftedes, stand as a treasured delicacy in Sephardic Jewish cuisine. These leek patties deliver a delicious fusion of savory minced beef with the gentle, slightly sweet flavour of tender leeks, rendering them truly addictive.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for frying
• Lemon slices, to serve

Clean the green leeks properly and cut away the base and most of the dark green parts. Slice into halves lengthways then into 1.5-centimeter pieces. Put in a large skillet and fill with cold water, then heat over a moderate heat for about 20 minutes or until softened.

Strain the softened leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, matzo meal, fresh dill, parsley and paprika and flavor well with pepper and salt. Stir well using your palms then form a several scoops into a croquette, pressing a little. Put on a tray and proceed for the remaining of the preparation.

Preheat olive oil in a skillet to a depth of about 2cm over a medium heat. When the heated oil is ready, brown the fritters in small batches until golden on all sides. (Don't overcrowd the frying pan as this lowers the heat of the cooking oil.) Transfer the finished fritters to a tray lined with absorbent paper and let to rest.

Present with lemon slices.

Spinach Croquettes

These spinach and cheese patties are a genuine delight. The golden crust reveals a smooth interior. The fresh spinach imparts a bright, somewhat earthy taste, while the grated cheese offers a savory, flavorful richness. Feel free to swap the dairy cheese with steamed, mashed potato if you prefer.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), additional if needed
• 3 fresh eggs
• Oil for pan-frying (or alternatively neutral oil)
• Lemon slices, to serve

For leafy greens, clean it thoroughly, removing any stalks, and coarsely chop it into big pieces. Place in a large saucepan with a bit of liquid over a medium heat. Once cooked, strain in a sieve for about 15 mins, then squeeze out any excess liquid and put aside.

For defrosted spinach, completely remove extra water.

Warm the cooking oil in a pan over a moderate heat and saute the diced onion and garlic cloves until translucent, about 4 minutes. Take off the flame.

Place the prepared spinach, fried onion and softened garlic, kefalotyri, creamy cheese, nutmeg, red spice, breading and beaten eggs in a large bowl and spice with salt and pepper. Stir completely until incorporated. If the mixture appears too loose, mix in some extra breading.

With your fingers, shape the preparation into elongated patties somewhat larger than a nut but more compact than an chicken egg, and put them on a plate lined with baking paper. Cover and refrigerate for at least 1 hour.

In a large frying pan over medium heat, heat oil to a level of about 1cm. Brown the patties a small batch for 2–3 minutes per side, rotating so they are golden brown all over, then put on paper towel.

Serve with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and soft inside, these croquettes are not only delicious but also a wonderfully nutritious bite or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to garnish

Add the lentils in a saucepan and fill with plenty of cold water. Simmer over a medium heat for about twenty minutes or until nearly done, including more water to keep the pulses submerged if required.

Mix in the burghul and proceed cooking until tender. Remove the water from the mixture thoroughly and put aside in a mixing bowl.

Preheat a portion of the