🔗 Share this article

Leek Croquettes

Small pan-fried patties, commonly known as keftedes, are a treasured delicacy in Sephardic Jewish cooking. These leek croquettes deliver a delicious blend of hearty beef with the delicate, sweetly mild taste of fresh leeks, making them utterly crave-worthy.

Yields 12

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

Clean the leeks properly and cut away the root ends and the bulk of the green stalk. Chop in half longways then into 1.5-centimeter rounds. Place in a deep pan and fill with water, then heat over a moderate heat for about 20 mins or until cooked through.

Drain the softened leeks and transfer in a large mixing bowl with the minced beef, eggs, matzo meal, fresh dill, parsley and sweet paprika and spice well with pepper and salt. Mix well using your fingers then mold a couple of scoops into a patty, pressing a bit. Put on a platter and continue for the balance of the ingredients.

Warm olive oil in a skillet to a amount of about 2cm over a medium heat. When the olive oil is hot, cook the croquettes in small batches until golden on both sides. (Don't overcrowd the skillet as this reduces the oil temperature of the cooking oil.) Remove the cooked fritters to a dish lined with kitchen paper and permit to rest.

Present with lemon wedges.

Spinach Patties

These cheesy spinach fritters are a real delight. The golden exterior reveals a creamy center. The spinach adds a fresh, slightly green taste, while the grated cheese gives a rich, flavorful smoothness. It's possible to replace the cheesy element with steamed, mashed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 eggs
• Olive oil for pan-frying (or use vegetable oil)
• Lemon slices, to garnish

If using leafy greens, wash it thoroughly, removing any tough stems, and cut into it into big pieces. Transfer in a big pot with a little liquid over a medium flame. Once softened, remove in a sieve for about a quarter hour, then squeeze out any remaining moisture and reserve.

If using defrosted spinach, carefully remove unwanted moisture.

Heat the oil in a pan over a medium heat and saute the chopped onion and minced garlic until softened, about four minutes. Take off the flame.

Put the prepared spinach, sauteed onion and softened garlic, hard cheese, ricotta, grated nutmeg, paprika, breading and eggs in a large bowl and season with salt and pepper. Mix completely until incorporated. If the mixture appears too wet, add some more crumbs.

With your fingers, shape the preparation into oval shapes slightly larger than a walnut but smaller than an chicken egg, and place them on a baking sheet topped with parchment paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over medium heat, warm cooking oil to a amount of about 1 centimeter. Brown the patties a few at a time for two to three minutes per side, rotating so they are golden everywhere, then place on absorbent paper.

Offer with fresh lemon.

Lentil Patties

Featuring a crunchy outside and moist center, these croquettes are not only flavorful but also a wonderfully wholesome appetizer or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to garnish

Add the brown lentils in a pot and cover with ample fresh water. Cook over a medium heat for about 20 minutes or until nearly done, pouring more water to maintain the legumes covered if needed.

Mix in the bulgur wheat and proceed cooking until fully cooked. Drain the lentils and burghul thoroughly and put aside in a container.

Warm 50% of the