🔗 Share this article

Leek Croquettes

Small pan-fried fritters, commonly called keftedes, represent a cherished delicacy in Sephardic Jewish cooking. These wonderful leek patties offer a tasty fusion of hearty ground beef with the delicate, mildly sweet essence of fresh leeks, rendering them absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Clean the green leeks properly and remove the base and most of the green stalk. Cut in half longways then into 1.5-centimeter slices. Put in a large skillet and submerge with water, then heat over a medium heat for about 20 mins or until softened.

Remove the water from the leeks and transfer in a mixing bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and season liberally with pepper and salt. Combine completely using your hands then shape a several tablespoonfuls into a patty, pressing a bit. Put on a platter and proceed for the remaining of the preparation.

Heat oil in a skillet to a amount of about 2cm over a moderate heat. When the olive oil is hot, brown the patties in small batches until crispy on each side. (Avoid overcrowding the pan as this reduces the oil temperature of the oil.) Take out the cooked fritters to a dish covered with kitchen paper and allow to rest.

Present with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach patties are a genuine pleasure. The golden outside gives way to a creamy interior. The fresh spinach adds a fresh, slightly earthy flavor, while the grated cheese gives a rich, umami smoothness. It's possible to replace the cheesy element with steamed, crushed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), plus extra if needed
• 3 large eggs
• Oil for pan-frying (or use neutral oil)
• Fresh lemon, to accompany

When using leafy greens, clean it thoroughly, removing any tough stems, and roughly chop it into large chunks. Place in a deep pan with a small amount water over a medium flame. Once softened, drain in a strainer for about 15 mins, then squeeze out any remaining moisture and reserve.

When working with defrosted spinach, carefully press out excess liquid.

Heat the olive oil in a frying pan over a moderate heat and cook the diced onion and garlic cloves until softened, about four minutes. Remove from the heat.

Place the cooked spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, nutmeg, paprika, breading and eggs in a big mixing bowl and season with pepper and salt. Stir completely until incorporated. If the preparation appears too loose, incorporate some extra breading.

By hand, mold the mixture into elongated patties slightly larger than a walnut but smaller than an egg, and put them on a plate lined with baking paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over medium flame, warm olive oil to a amount of about 1cm. Cook the croquettes a small batch for a couple of minutes on both sides, turning so they are golden everywhere, then transfer on absorbent paper.

Present with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these croquettes are not only delicious but also a extremely wholesome appetizer or main course.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Creamy yogurt and lemon slices, to garnish

Put the lentils in a saucepan and cover with ample fresh water. Boil over a medium heat for about 20 mins or until partially softened, including additional water to maintain the pulses covered if needed.

Stir in the bulgur wheat and keep cooking until fully cooked. Drain the lentils and burghul thoroughly and reserve in a container.

Warm a portion of the