🔗 Share this article

Leek Croquettes

Petite crispy croquettes, commonly referred to as keftedes, are a treasured signature dish in Sephardic Jewish cooking. These leek fritters present a tasty blend of hearty minced beef with the gentle, slightly sweet flavour of fresh leeks, rendering them absolutely addictive.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for cooking
• Fresh lemon wedges, to serve

Wash the leeks well and cut away the root ends and the bulk of the green stalk. Chop in half lengthways then into half-inch rounds. Transfer in a large skillet and cover with water, then simmer over a moderate heat for about twenty minutes or until cooked through.

Drain the leeks and place in a large mixing bowl with the ground beef, eggs, crumbs, chopped dill, chopped parsley and sweet paprika and spice liberally with salt and pepper. Mix completely using your fingers then shape a few spoonfuls into a croquette, shaping a bit. Place on a platter and proceed for the rest of the ingredients.

Heat cooking oil in a skillet to a level of about 2 centimeters over a medium flame. When the olive oil is hot, cook the fritters in small batches until golden on each side. (Do not fill the pan as this lowers the oil temperature of the oil.) Remove the ready fritters to a plate lined with paper towel and allow to rest.

Present with fresh lemon.

Spinach Croquettes

These amazing spinach with cheese fritters are a real pleasure. The crispy outside reveals a creamy center. The spinach brings a vibrant, slightly natural flavor, while the grated cheese gives a deep, flavorful smoothness. You can substitute the cheese with cooked, pureed potato if you like.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 eggs
• Oil for deep-frying (or use vegetable oil)
• Fresh lemon, to serve

For raw spinach, wash it well, getting rid of any hard stems, and roughly chop it into sizable portions. Put in a big pot with a bit of hot water over a medium flame. Once cooked, strain in a sieve for about 15 mins, then press out any remaining moisture and set aside.

For defrosted spinach, completely squeeze out excess liquid.

Warm the cooking oil in a frying pan over a medium flame and saute the chopped onion and garlic until tender, about a few minutes. Turn off the flame.

Combine the wilted spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a container and flavor with pepper and salt. Combine thoroughly until combined. If the mixture looks too soft, add some extra crumbs.

Using your hands, mold the dough into oval croquettes somewhat larger than a walnut but more compact than an large egg, and place them on a baking sheet lined with wax paper. Wrap and cool for at least 1 hour.

In a big skillet over moderate heat, heat olive oil to a amount of about 1cm. Fry the croquettes a handful for two to three minutes each side, flipping so they are golden everywhere, then place on kitchen roll.

Present with lemon slices.

Lentil Croquettes

Boasting a golden crust and soft inside, these patties are not only delicious but also a wonderfully wholesome bite or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to serve

Put the lentils in a saucepan and submerge with enough water. Boil over a moderate heat for about 20 mins or until partially softened, pouring additional water to ensure the pulses submerged if necessary.

Stir in the burghul and keep cooking until softened. Strain the mixture completely and put aside in a container.

Preheat half of the