🔗 Share this article

Leek Croquettes

Small fried patties, often called keftedes, are a beloved signature dish in Sephardic Jewish culinary traditions. These wonderful leek fritters offer a tasty combination of hearty ground beef with the gentle, slightly sweet essence of tender leeks, making them truly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to accompany

Wash the green leeks properly and cut away the root ends and the majority of the green stalk. Cut into halves longways then into 1.5-centimeter rounds. Place in a deep frying pan and submerge with cold water, then cook over a medium flame for about twenty minutes or until softened.

Drain the leeks and put in a large mixing bowl with the ground beef, eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and spice generously with pepper and salt. Stir thoroughly using your fingers then mold a few spoonfuls into a croquette, flattening a little. Set on a tray and repeat for the remaining of the ingredients.

Preheat cooking oil in a skillet to a amount of about ¾ inch over a medium flame. When the olive oil is sizzling, brown the patties in batches until crispy on each side. (Do not fill the skillet as this drops the temperature of the cooking oil.) Transfer the ready fritters to a dish covered with absorbent paper and permit to rest.

Present with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese croquettes are a genuine pleasure. The crispy outside opens up to a smooth filling. The fresh spinach adds a vibrant, slightly earthy taste, while the grated cheese offers a rich, umami richness. Feel free to swap the cheesy element with cooked, crushed spuds if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if required
• 3 large eggs
• Cooking oil for pan-frying (or use neutral oil)
• Lemon wedges, to accompany

When using fresh spinach, wash it thoroughly, discarding any stalks, and roughly chop it into big pieces. Place in a big pot with a little liquid over a medium heat. Once cooked, drain in a colander for about 15 mins, then press out any remaining moisture and reserve.

When working with defrosted spinach, carefully press out extra water.

Warm the cooking oil in a skillet over a medium flame and saute the onion and garlic until softened, about 4 minutes. Take off the flame.

Put the prepared spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, nutmeg, sweet paprika, breading and beaten eggs in a big mixing bowl and spice with seasoning. Stir well until combined. If the preparation appears too wet, mix in some more crumbs.

By hand, form the dough into oval croquettes slightly larger than a walnut shell but smaller than an chicken egg, and place them on a baking sheet covered with wax paper. Cover and chill for at least 1 hour.

In a wide pan over moderate heat, warm olive oil to a level of about 1cm. Fry the fritters a handful for two to three minutes each side, flipping so they are golden everywhere, then transfer on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

Featuring a golden crust and moist center, these croquettes are not only delicious but also a extremely healthy snack or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, chopped
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and lemon slices, to accompany

Put the brown lentils in a saucepan and cover with enough water. Boil over a moderate heat for about 20 minutes or until nearly done, pouring more water to ensure the pulses submerged if needed.

Mix in the burghul and continue cooking until tender. Strain the lentils and burghul well and put aside in a container.

Heat 50% of the