🔗 Share this article

Leek Croquettes

Bite-sized pan-fried croquettes, commonly referred to as keftedes, are a beloved signature dish in Sephardic Jewish culinary traditions. These particular leek patties present a flavorful combination of rich ground beef with the gentle, mildly sweet taste of leeks, making them truly irresistible.

Yields 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Wash the leeks well and remove the base and most of the dark green parts. Chop into halves along the length then into 1.5cm pieces. Place in a deep pan and cover with cold water, then heat over a medium flame for about twenty minutes or until cooked through.

Remove the water from the leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, dill, parsley and paprika and flavor liberally with salt and pepper. Mix completely using your palms then mold a couple of spoonfuls into a ball, pressing a slightly. Set on a platter and proceed for the rest of the mixture.

Preheat olive oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the oil is sizzling, cook the fritters in small batches until golden on both sides. (Don't overcrowd the frying pan as this drops the heat of the oil.) Take out the finished croquettes to a dish lined with paper towel and allow to cool.

Offer with lemon wedges.

Spinach Patties

These delightful spinach with cheese croquettes are a genuine pleasure. The crunchy outside reveals a smooth filling. The leafy spinach adds a fresh, slightly earthy note, while the cheese provides a rich, savory smoothness. You can substitute the cheesy element with cooked, crushed potato if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Cooking oil for frying (or neutral oil)
• Lemon slices, to garnish

If using raw spinach, clean it thoroughly, removing any hard stems, and coarsely chop it into sizable portions. Transfer in a deep pan with a bit of liquid over a moderate heat. Once cooked, drain in a colander for about 15 minutes, then remove any excess liquid and reserve.

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

Warm the olive oil in a pan over a medium heat and saute the chopped onion and minced garlic until tender, about 4 minutes. Take off the heat.

Combine the cooked spinach, fried onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and flavor with pepper and salt. Stir thoroughly until combined. If the preparation looks too soft, add some extra crumbs.

With your fingers, form the mixture into oval croquettes somewhat larger than a nut but more compact than an large egg, and set them on a plate topped with wax paper. Wrap and refrigerate for at least one hour.

In a wide pan over moderate heat, warm cooking oil to a amount of about 1cm. Cook the croquettes a handful for 2–3 minutes per side, flipping so they are golden brown completely, then place on absorbent paper.

Serve with fresh lemon.

Lentil Patties

Boasting a crunchy outside and moist center, these patties are not only flavorful but also a wonderfully nutritious appetizer or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and lemon wedges, to serve

Place the lentils in a saucepan and cover with plenty of cold water. Boil over a moderate heat for about twenty minutes or until almost cooked, pouring additional water to ensure the pulses submerged if needed.

Stir in the cracked wheat and continue cooking until tender. Strain the lentils and burghul completely and reserve in a bowl.

Preheat half of the