🔗 Share this article

Leek Croquettes

Small crispy fritters, typically known as keftedes, are a cherished signature dish in Sephardic culinary traditions. These wonderful leek croquettes offer a delicious fusion of rich ground beef with the subtle, mildly sweet essence of tender leeks, rendering them absolutely crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the green leeks carefully and cut away the roots and the bulk of the green stalk. Slice in half lengthways then into 1.5cm pieces. Transfer in a deep frying pan and cover with water, then cook over a moderate heat for about twenty minutes or until cooked through.

Strain the cooked leeks and place in a big bowl with the ground beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and spice well with pepper and salt. Stir thoroughly using your fingers then shape a several tablespoonfuls into a patty, shaping a slightly. Place on a platter and repeat for the balance of the mixture.

Preheat oil in a pan to a level of about 2cm over a medium heat. When the olive oil is hot, cook the croquettes in batches until golden brown on all sides. (Avoid overcrowding the pan as this lowers the heat of the oil.) Transfer the finished fritters to a dish lined with absorbent paper and allow to rest.

Serve with fresh lemon.

Spinach Patties

These spinach with cheese croquettes are a true delight. The crispy crust reveals a smooth interior. The fresh spinach adds a vibrant, somewhat green taste, while the cheese offers a savory, umami richness. It's possible to replace the cheese with steamed, pureed potato if you wish.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Olive oil for frying (or vegetable oil)
• Lemon slices, to accompany

If using raw spinach, wash it carefully, getting rid of any hard stems, and cut into it into large chunks. Place in a big pot with a bit of hot water over a medium flame. Once cooked, remove in a sieve for about 15 mins, then remove any extra water and put aside.

When working with previously frozen spinach, carefully press out excess liquid.

Heat the cooking oil in a skillet over a moderate heat and saute the diced onion and garlic until softened, about four minutes. Remove from the heat.

Combine the cooked spinach, fried onion and softened garlic, grated cheese, soft cheese, spice, sweet paprika, breadcrumbs and eggs in a big mixing bowl and season with salt and pepper. Combine completely until incorporated. If the mixture seems too loose, mix in some additional breadcrumbs.

With your fingers, mold the preparation into oval shapes a bit bigger than a walnut but smaller than an chicken egg, and place them on a tray covered with parchment paper. Cover and cool for at least 1 hour.

In a large frying pan over medium heat, heat olive oil to a depth of about 1 centimeter. Brown the patties a few at a time for two to three minutes per side, flipping so they are golden completely, then transfer on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

Boasting a golden crust and moist center, these croquettes are not only flavorful but also a highly nutritious bite or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to garnish

Add the brown lentils in a saucepan and submerge with ample fresh water. Simmer over a medium heat for about twenty minutes or until almost cooked, pouring more water to keep the pulses submerged if necessary.

Add the cracked wheat and proceed cooking until tender. Strain the ingredients well and reserve in a bowl.

Preheat 50% of the