🔗 Share this article

Leek Croquettes

Bite-sized pan-fried croquettes, typically known as keftedes, represent a cherished speciality in Sephardic Jewish cooking. These leek croquettes deliver a flavorful blend of rich beef with the delicate, mildly sweet flavour of leeks, making them absolutely crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the green leeks properly and remove the base and the bulk of the green tops. Slice into halves longways then into 1.5cm rounds. Transfer in a large skillet and cover with fresh water, then heat over a moderate heat for about 20 minutes or until cooked through.

Strain the cooked leeks and transfer in a large mixing bowl with the beef, eggs, crumbs, chopped dill, flat-leaf parsley and paprika and spice generously with seasoning. Combine completely using your fingers then mold a several spoonfuls into a ball, pressing a little. Set on a tray and repeat for the rest of the ingredients.

Preheat oil in a pan to a level of about ¾ inch over a medium heat. When the heated oil is ready, brown the patties in batches until crispy on all sides. (Do not fill the skillet as this lowers the oil temperature of the oil.) Take out the ready patties to a dish topped with kitchen paper and permit to rest.

Serve with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese patties are a genuine pleasure. The crunchy outside opens up to a smooth interior. The fresh spinach brings a vibrant, somewhat earthy taste, while the dairy provides a deep, savory creaminess. Feel free to swap the cheese with cooked, crushed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, diced small
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Fresh lemon, to serve

For raw spinach, rinse it thoroughly, getting rid of any stalks, and coarsely chop it into large chunks. Put in a large saucepan with a bit of liquid over a medium heat. Once wilted, strain in a strainer for about 15 mins, then squeeze out any remaining moisture and put aside.

If using previously frozen spinach, thoroughly press out extra water.

Preheat the olive oil in a skillet over a medium flame and fry the diced onion and minced garlic until tender, about four minutes. Turn off the flame.

Put the wilted spinach, fried onion and sauteed garlic, grated cheese, soft cheese, spice, red spice, breadcrumbs and beaten eggs in a container and spice with pepper and salt. Combine thoroughly until combined. If the dough appears too loose, add some additional breadcrumbs.

Using your hands, mold the preparation into oval shapes slightly larger than a nut but less bulky than an egg, and set them on a tray covered with wax paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over medium flame, heat olive oil to a depth of about half an inch. Fry the patties a few at a time for a couple of minutes each side, flipping so they are crispy all over, then put on paper towel.

Present with lemon wedges.

Lentil Croquettes

With their golden crust and soft inside, these croquettes are not only flavorful but also a extremely healthy appetizer or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to taste
• Yogurt and lemon wedges, to accompany

Put the brown lentils in a saucepan and cover with plenty of water. Simmer over a medium heat for about 20 minutes or until partially softened, pouring more water to ensure the lentils immersed if needed.

Stir in the cracked wheat and keep cooking until tender. Remove the water from the lentils and burghul completely and set aside in a mixing bowl.

Preheat 50% of the