🔗 Share this article

Leek Croquettes

Small fried patties, commonly referred to as keftedes, represent a cherished delicacy in Sephardic Jewish cuisine. These wonderful leek croquettes deliver a tasty blend of hearty beef with the gentle, mildly sweet taste of fresh leeks, rendering them utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Thoroughly wash the leeks well and remove the base and the majority of the green stalk. Cut into halves lengthways then into 1.5-centimeter slices. Transfer in a deep pan and fill with water, then cook over a medium flame for about twenty minutes or until cooked through.

Drain the leeks and place in a large mixing bowl with the ground beef, eggs, matzo meal, dill, chopped parsley and paprika and flavor generously with salt and pepper. Mix completely using your palms then shape a several tablespoonfuls into a patty, shaping a little. Set on a tray and proceed for the balance of the ingredients.

Warm oil in a pan to a depth of about 2cm over a moderate heat. When the heated oil is ready, fry the fritters in batches until golden brown on all sides. (Do not fill the pan as this lowers the oil temperature of the cooking oil.) Take out the finished patties to a dish covered with kitchen paper and let to drain.

Present with fresh lemon.

Spinach Patties

These spinach and cheese fritters are a real treat. The crunchy outside reveals a smooth interior. The fresh spinach adds a vibrant, somewhat natural taste, while the grated cheese provides a deep, flavorful richness. Feel free to swap the cheese with cooked, mashed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if required
• 3 large eggs
• Olive oil for pan-frying (or use sunflower oil)
• Fresh lemon, to serve

For raw spinach, wash it carefully, getting rid of any tough stems, and roughly chop it into big pieces. Transfer in a big pot with a bit of liquid over a moderate heat. Once wilted, drain in a sieve for about a quarter hour, then squeeze out any remaining moisture and reserve.

For defrosted spinach, carefully remove excess liquid.

Warm the cooking oil in a frying pan over a medium heat and cook the diced onion and garlic until translucent, about a few minutes. Turn off the heat.

Put the wilted spinach, fried onion and sauteed garlic, hard cheese, soft cheese, nutmeg, red spice, breading and beaten eggs in a large bowl and season with pepper and salt. Stir well until blended. If the mixture seems too wet, mix in some extra breading.

Using your hands, form the mixture into oval shapes slightly larger than a walnut but less bulky than an chicken egg, and place them on a plate topped with wax paper. Seal and cool for at least one hour.

In a large frying pan over moderate heat, warm oil to a depth of about 1cm. Fry the fritters a handful for two to three minutes per side, flipping so they are golden everywhere, then place on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

Featuring a crunchy outside and moist center, these fritters are not only delicious but also a extremely wholesome appetizer or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to serve

Place the lentils in a saucepan and cover with enough fresh water. Cook over a moderate heat for about 20 minutes or until almost cooked, including more water to keep the legumes submerged if needed.

Mix in the bulgur wheat and continue cooking until fully cooked. Strain the mixture well and reserve in a mixing bowl.

Warm half of the