🔗 Share this article

Leek Croquettes

Small fried fritters, typically referred to as keftedes, stand as a beloved signature dish in Sephardic Jewish cooking. These wonderful leek patties deliver a delicious blend of rich minced beef with the subtle, mildly sweet flavour of leeks, rendering them truly irresistible.

Makes 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks well and cut away the root ends and the majority of the dark green parts. Chop lengthwise along the length then into 1.5cm pieces. Transfer in a large skillet and submerge with fresh water, then heat over a medium heat for about twenty minutes or until tender.

Remove the water from the softened leeks and put in a big bowl with the beef, eggs, matzo meal, chopped dill, chopped parsley and spice and flavor liberally with salt and pepper. Mix well using your palms then shape a several spoonfuls into a croquette, pressing a bit. Set on a platter and repeat for the rest of the preparation.

Heat olive oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the heated oil is hot, fry the patties in small batches until golden on both sides. (Don't overcrowd the frying pan as this drops the oil temperature of the oil.) Take out the cooked croquettes to a tray topped with absorbent paper and permit to cool.

Serve with lemon wedges.

Keftes de Espinacha

These spinach with cheese patties are a true treat. The golden outside reveals a creamy interior. The spinach imparts a vibrant, slightly earthy note, while the cheese provides a deep, savory richness. Feel free to swap the cheesy element with cooked, crushed spuds if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Oil for deep-frying (or neutral oil)
• Lemon wedges, to accompany

When using leafy greens, wash it well, getting rid of any tough stems, and coarsely chop it into sizable portions. Transfer in a deep pan with a bit of water over a medium flame. Once cooked, drain in a sieve for about 15 mins, then remove any remaining moisture and reserve.

For previously frozen spinach, thoroughly press out excess liquid.

Preheat the oil in a frying pan over a medium flame and fry the chopped onion and garlic until translucent, about four minutes. Turn off the flame.

Combine the cooked spinach, fried onion and garlic, hard cheese, ricotta, spice, sweet paprika, dry crumbs and eggs in a large bowl and spice with pepper and salt. Mix completely until combined. If the dough appears too soft, add some additional breading.

Using your hands, form the mixture into oval shapes somewhat larger than a walnut shell but smaller than an egg, and set them on a baking sheet lined with baking paper. Seal and chill for at least 1 hour.

In a large frying pan over moderate heat, heat oil to a depth of about 1cm. Brown the patties a handful for a couple of minutes each side, turning so they are crispy everywhere, then transfer on kitchen roll.

Offer with fresh lemon.

Lentil Patties

With their golden crust and soft inside, these croquettes are not only delicious but also a extremely wholesome snack or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and lemon slices, to garnish

Place the lentils in a pot and cover with enough fresh water. Boil over a moderate heat for about 20 mins or until partially softened, pouring additional water to maintain the lentils covered if required.

Stir in the bulgur wheat and continue cooking until tender. Drain the lentils and burghul completely and set aside in a bowl.

Warm a portion of the