🔗 Share this article

Leek Croquettes

Bite-sized fried fritters, typically called keftedes, stand as a beloved delicacy in Sephardic cuisine. These wonderful leek croquettes offer a delicious blend of hearty ground beef with the delicate, slightly sweet taste of fresh leeks, and they are absolutely irresistible.

Produces 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks properly and trim off the root ends and most of the green stalk. Slice lengthwise lengthways then into 1.5cm rounds. Transfer in a deep pan and fill with cold water, then cook over a medium flame for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and put in a big bowl with the minced beef, eggs, matzo meal, chopped dill, parsley and spice and season well with seasoning. Mix completely using your palms then mold a couple of spoonfuls into a patty, pressing a slightly. Set on a plate and continue for the remaining of the preparation.

Heat olive oil in a pan to a level of about 2cm over a medium heat. When the olive oil is ready, fry the fritters in small batches until crispy on each side. (Do not fill the pan as this lowers the temperature of the cooking oil.) Transfer the ready croquettes to a tray lined with paper towel and allow to rest.

Serve with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese patties are a true treat. The crunchy crust reveals a creamy center. The leafy spinach imparts a fresh, somewhat green taste, while the dairy offers a savory, umami creaminess. You can substitute the dairy cheese with boiled, pureed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 large eggs
• Olive oil for deep-frying (or use neutral oil)
• Fresh lemon, to accompany

For fresh spinach, rinse it thoroughly, getting rid of any tough stems, and cut into it into sizable portions. Transfer in a deep pan with a small amount liquid over a moderate heat. Once softened, remove in a strainer for about 15 mins, then press out any excess liquid and put aside.

For defrosted spinach, carefully press out extra water.

Warm the olive oil in a pan over a moderate heat and saute the diced onion and minced garlic until translucent, about four minutes. Turn off the stove.

Combine the wilted spinach, fried onion and garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breading and eggs in a large bowl and spice with salt and pepper. Stir thoroughly until incorporated. If the dough seems too wet, incorporate some extra crumbs.

With your fingers, shape the preparation into oval croquettes slightly larger than a walnut shell but smaller than an chicken egg, and put them on a tray lined with baking paper. Seal and chill for at least 1 hour.

In a wide pan over medium flame, heat oil to a amount of about 1 centimeter. Fry the fritters a few at a time for two to three minutes on both sides, rotating so they are golden brown all over, then transfer on paper towel.

Serve with lemon slices.

Kroketes Fakes

Featuring a golden crust and soft inside, these croquettes are not only flavorful but also a highly healthy snack or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and lemon wedges, to garnish

Add the lentils in a pot and fill with plenty of water. Simmer over a medium heat for about twenty minutes or until nearly done, adding extra liquid to keep the lentils immersed if required.

Mix in the bulgur wheat and proceed cooking until softened. Drain the mixture completely and set aside in a mixing bowl.

Warm half of the