🔗 Share this article

Leek Croquettes

Small crispy fritters, commonly known as keftedes, stand as a cherished speciality in Sephardic culinary traditions. These leek croquettes present a delicious blend of savory ground beef with the delicate, sweetly mild essence of fresh leeks, and they are truly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Clean the fresh leeks properly and cut away the roots and the bulk of the dark green parts. Cut into halves lengthways then into 1.5-centimeter pieces. Put in a large skillet and submerge with water, then simmer over a medium heat for about 20 minutes or until tender.

Strain the cooked leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and paprika and flavor generously with pepper and salt. Stir completely using your fingers then form a couple of tablespoonfuls into a ball, shaping a bit. Put on a tray and continue for the rest of the mixture.

Heat oil in a frying pan to a depth of about ¾ inch over a medium heat. When the oil is ready, cook the patties in small batches until golden on both sides. (Don't overcrowd the pan as this lowers the temperature of the cooking oil.) Transfer the cooked patties to a dish lined with kitchen paper and let to rest.

Offer with fresh lemon.

Spinach Croquettes

These amazing cheesy spinach fritters are a true treat. The crunchy outside gives way to a soft filling. The fresh spinach adds a fresh, somewhat natural flavor, while the cheese gives a savory, flavorful smoothness. You can substitute the cheesy element with steamed, mashed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 large eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

For leafy greens, clean it thoroughly, removing any stalks, and cut into it into large chunks. Place in a large saucepan with a bit of liquid over a moderate heat. Once wilted, strain in a sieve for about 15 mins, then squeeze out any excess liquid and reserve.

When working with previously frozen spinach, carefully squeeze out extra water.

Warm the oil in a pan over a moderate heat and cook the chopped onion and garlic cloves until softened, about four minutes. Turn off the stove.

Combine the cooked spinach, fried onion and softened garlic, hard cheese, soft cheese, nutmeg, red spice, breadcrumbs and eggs in a large bowl and season with seasoning. Combine thoroughly until incorporated. If the mixture seems too soft, incorporate some additional crumbs.

By hand, form the dough into oval shapes a bit bigger than a walnut but more compact than an chicken egg, and set them on a plate lined with parchment paper. Cover and cool for at least one hour.

In a big skillet over moderate heat, heat cooking oil to a level of about 1 centimeter. Fry the patties a few at a time for a couple of minutes per side, flipping so they are golden all over, then put on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and moist center, these croquettes are not only flavorful but also a wonderfully nutritious bite or dish.

Produces 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to serve

Add the lentils in a pot and cover with plenty of cold water. Boil over a medium heat for about twenty minutes or until nearly done, including additional water to keep the pulses submerged if needed.

Stir in the cracked wheat and keep cooking until softened. Strain the mixture well and reserve in a mixing bowl.

Heat a portion of the