🔗 Share this article

Leek Croquettes

Small pan-fried patties, commonly called keftedes, are a treasured delicacy in Sephardic Jewish cuisine. These leek patties offer a flavorful blend of rich beef with the delicate, sweetly mild flavour of tender leeks, rendering them absolutely irresistible.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks carefully and remove the base and the bulk of the dark green parts. Slice in half lengthways then into 1.5-centimeter pieces. Transfer in a deep frying pan and submerge with water, then simmer over a medium heat for about twenty minutes or until softened.

Remove the water from the leeks and place in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, dill, chopped parsley and paprika and flavor liberally with pepper and salt. Stir completely using your hands then shape a several scoops into a patty, pressing a slightly. Put on a platter and proceed for the balance of the preparation.

Heat cooking oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the oil is sizzling, cook the patties in batches until golden brown on each side. (Don't overcrowd the frying pan as this drops the heat of the oil.) Remove the cooked croquettes to a plate topped with absorbent paper and allow to drain.

Present with lemon slices.

Spinach Croquettes

These amazing spinach and cheese fritters are a real pleasure. The golden exterior opens up to a creamy interior. The leafy spinach adds a fresh, slightly green taste, while the dairy provides a savory, umami creaminess. You can substitute the dairy cheese with cooked, crushed potato if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 large eggs
• Oil for frying (or use vegetable oil)
• Fresh lemon, to accompany

If using fresh spinach, rinse it thoroughly, removing any tough stems, and cut into it into big pieces. Transfer in a big pot with a small amount hot water over a moderate heat. Once wilted, strain in a strainer for about a quarter hour, then press out any remaining moisture and set aside.

For thawed frozen spinach, thoroughly remove extra water.

Warm the olive oil in a skillet over a medium flame and fry the diced onion and garlic until tender, about four minutes. Remove from the stove.

Combine the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breading and beaten eggs in a large bowl and season with seasoning. Mix well until incorporated. If the preparation seems too soft, mix in some more breadcrumbs.

Using your hands, form the mixture into oval croquettes a bit bigger than a nut but more compact than an chicken egg, and put them on a baking sheet covered with wax paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium heat, heat olive oil to a level of about 1cm. Brown the fritters a handful for 2–3 minutes per side, flipping so they are crispy all over, then place on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

With their crispy exterior and tender interior, these croquettes are not only tasty but also a extremely wholesome bite or dish.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to garnish

Place the brown lentils in a pan and cover with enough water. Cook over a moderate heat for about 20 minutes or until almost cooked, adding additional water to ensure the legumes submerged if needed.

Stir in the cracked wheat and keep cooking until fully cooked. Drain the mixture thoroughly and put aside in a bowl.

Preheat half of the