🔗 Share this article

Leek Croquettes

Small pan-fried fritters, typically known as keftedes, are a beloved delicacy in Sephardic culinary traditions. These wonderful leek croquettes present a flavorful fusion of rich minced beef with the subtle, slightly sweet essence of fresh leeks, rendering them truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the green leeks well and remove the roots and the bulk of the green tops. Chop into halves lengthways then into half-inch rounds. Transfer in a large skillet and submerge with water, then heat over a moderate heat for about 20 minutes or until tender.

Strain the leeks and transfer in a large mixing bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and spice and flavor liberally with seasoning. Combine well using your fingers then mold a couple of tablespoonfuls into a croquette, pressing a slightly. Place on a tray and proceed for the balance of the preparation.

Preheat olive oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the olive oil is ready, fry the fritters in small groups until golden on each side. (Don't overcrowd the skillet as this lowers the heat of the oil.) Transfer the ready patties to a tray topped with paper towel and allow to drain.

Present with lemon wedges.

Spinach Patties

These delightful cheesy spinach croquettes are a genuine pleasure. The crispy outside gives way to a creamy filling. The spinach brings a bright, slightly green taste, while the dairy provides a rich, umami smoothness. Feel free to swap the dairy cheese with cooked, crushed potato if you wish.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), with more if needed
• 3 eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Lemon wedges, to serve

For raw spinach, clean it thoroughly, removing any hard stems, and cut into it into large chunks. Place in a deep pan with a little liquid over a moderate heat. Once wilted, remove in a colander for about 15 mins, then remove any excess liquid and put aside.

For defrosted spinach, carefully remove unwanted moisture.

Preheat the cooking oil in a frying pan over a medium heat and fry the diced onion and garlic cloves until tender, about four minutes. Turn off the stove.

Combine the cooked spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, paprika, breading and eggs in a large bowl and spice with seasoning. Mix completely until incorporated. If the mixture looks too loose, mix in some extra breadcrumbs.

With your fingers, shape the mixture into elongated patties somewhat larger than a walnut but smaller than an egg, and place them on a plate covered with baking paper. Seal and chill for at least 60 minutes.

In a large frying pan over moderate heat, warm olive oil to a depth of about 1cm. Fry the patties a few at a time for two to three minutes per side, turning so they are crispy all over, then put on kitchen roll.

Present with fresh lemon.

Lentil Patties

With their crispy exterior and tender interior, these fritters are not only flavorful but also a highly nutritious snack or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Yogurt and lemon wedges, to accompany

Add the lentils in a saucepan and fill with enough water. Cook over a moderate heat for about 20 minutes or until partially softened, pouring additional water to maintain the pulses covered if necessary.

Add the cracked wheat and continue cooking until softened. Drain the mixture well and set aside in a container.

Preheat half of the