🔗 Share this article

Leek Croquettes

Bite-sized fried fritters, typically called keftedes, stand as a beloved speciality in Sephardic Jewish culinary traditions. These particular leek patties present a flavorful blend of savory minced beef with the gentle, mildly sweet taste of leeks, rendering them utterly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to accompany

Clean the green leeks carefully and remove the roots and the majority of the green tops. Chop in half lengthways then into 1.5-centimeter slices. Put in a large skillet and cover with cold water, then cook over a moderate heat for about 20 mins or until cooked through.

Remove the water from the cooked leeks and put in a large mixing bowl with the beef, eggs, matzo meal, fresh dill, flat-leaf parsley and spice and spice liberally with pepper and salt. Mix completely using your palms then shape a several spoonfuls into a croquette, pressing a little. Set on a platter and repeat for the rest of the preparation.

Preheat olive oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the oil is sizzling, brown the patties in batches until golden brown on both sides. (Do not fill the skillet as this lowers the heat of the oil.) Transfer the cooked croquettes to a plate topped with paper towel and allow to rest.

Present with lemon slices.

Spinach Patties

These delightful spinach with cheese croquettes are a true pleasure. The golden exterior reveals a creamy center. The spinach brings a bright, somewhat green flavor, while the cheese offers a rich, savory smoothness. Feel free to swap the dairy cheese with boiled, crushed spuds if you like.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Cooking oil for frying (or sunflower oil)
• Lemon slices, to accompany

When using leafy greens, clean it thoroughly, getting rid of any tough stems, and cut into it into big pieces. Transfer in a deep pan with a little hot water over a moderate heat. Once cooked, drain in a strainer for about 15 minutes, then press out any remaining moisture and set aside.

If using previously frozen spinach, carefully remove unwanted moisture.

Preheat the oil in a pan over a medium flame and cook the onion and garlic cloves until softened, about a few minutes. Take off the flame.

Put the wilted spinach, fried onion and softened garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and season with seasoning. Stir completely until blended. If the mixture seems too wet, incorporate some extra breadcrumbs.

By hand, mold the preparation into oval croquettes a bit bigger than a walnut shell but more compact than an large egg, and set them on a plate covered with wax paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over medium flame, warm oil to a depth of about 1 centimeter. Cook the croquettes a few at a time for a couple of minutes on both sides, rotating so they are crispy completely, then transfer on paper towel.

Serve with fresh lemon.

Lentil Patties

With their crispy exterior and tender interior, these croquettes are not only flavorful but also a wonderfully nutritious snack or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and fresh lemon, to serve

Add the brown lentils in a saucepan and fill with plenty of cold water. Boil over a medium flame for about 20 minutes or until almost cooked, adding additional water to maintain the legumes immersed if necessary.

Add the burghul and keep cooking until tender. Drain the ingredients completely and reserve in a bowl.

Warm 50% of the