🔗 Share this article

Leek Croquettes

Bite-sized crispy patties, often known as keftedes, stand as a treasured speciality in Sephardic Jewish cooking. These leek patties offer a tasty fusion of rich minced beef with the gentle, mildly sweet taste of fresh leeks, making them utterly irresistible.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks properly and trim off the roots and the bulk of the dark green parts. Chop lengthwise along the length then into 1.5cm pieces. Put in a large skillet and cover with fresh water, then simmer over a medium flame for about twenty minutes or until softened.

Strain the leeks and put in a large mixing bowl with the beef, beaten eggs, matzo meal, chopped dill, chopped parsley and paprika and spice generously with salt and pepper. Stir well using your hands then shape a few spoonfuls into a croquette, pressing a bit. Put on a platter and continue for the rest of the ingredients.

Preheat cooking oil in a skillet to a amount of about ¾ inch over a medium heat. When the olive oil is sizzling, cook the fritters in small groups until crispy on each side. (Avoid overcrowding the frying pan as this lowers the oil temperature of the cooking oil.) Remove the finished fritters to a tray topped with paper towel and permit to drain.

Present with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese fritters are a true pleasure. The golden exterior gives way to a creamy center. The spinach imparts a fresh, somewhat green taste, while the cheese provides a rich, flavorful richness. Feel free to swap the cheesy element with cooked, crushed spuds if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), additional if needed
• 3 large eggs
• Oil for pan-frying (or use neutral oil)
• Fresh lemon, to accompany

For fresh spinach, clean it well, removing any stalks, and cut into it into sizable portions. Put in a big pot with a bit of hot water over a medium flame. Once wilted, strain in a strainer for about a quarter hour, then press out any excess liquid and reserve.

If using thawed frozen spinach, thoroughly press out unwanted moisture.

Preheat the oil in a pan over a medium heat and saute the onion and garlic until tender, about four minutes. Turn off the heat.

Put the wilted spinach, sauteed onion and softened garlic, hard cheese, creamy cheese, grated nutmeg, paprika, dry crumbs and eggs in a large bowl and spice with seasoning. Combine thoroughly until combined. If the dough seems too wet, add some more breadcrumbs.

Using your hands, shape the mixture into oval shapes a bit bigger than a walnut but less bulky than an large egg, and place them on a plate topped with wax paper. Wrap and chill for at least 60 minutes.

In a large frying pan over moderate heat, heat cooking oil to a level of about half an inch. Cook the fritters a handful for 2–3 minutes each side, rotating so they are crispy all over, then put on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

Featuring a golden crust and moist center, these patties are not only delicious but also a highly nutritious appetizer or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (half a cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to accompany

Place the brown lentils in a pot and cover with plenty of cold water. Simmer over a moderate heat for about 20 mins or until partially softened, adding additional water to maintain the pulses covered if required.

Mix in the bulgur wheat and keep cooking until softened. Strain the ingredients well and put aside in a mixing bowl.

Heat 50% of the