🔗 Share this article

Leek Croquettes

Petite crispy fritters, typically referred to as keftedes, represent a cherished speciality in Sephardic cooking. These leek croquettes offer a flavorful combination of hearty minced beef with the delicate, sweetly mild taste of tender leeks, and they are truly crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to serve

Wash the leeks properly and remove the base and most of the green stalk. Chop into halves longways then into half-inch pieces. Place in a deep frying pan and submerge with water, then simmer over a medium heat for about 20 mins or until softened.

Strain the leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and season generously with seasoning. Mix well using your fingers then shape a couple of scoops into a patty, pressing a little. Place on a tray and proceed for the balance of the mixture.

Warm olive oil in a pan to a level of about 2cm over a moderate heat. When the oil is hot, fry the patties in batches until golden on each side. (Avoid overcrowding the pan as this reduces the temperature of the oil.) Transfer the cooked patties to a dish topped with absorbent paper and allow to cool.

Serve with lemon wedges.

Keftes de Espinacha

These delightful spinach with cheese croquettes are a real treat. The crispy outside opens up to a soft center. The spinach brings a fresh, somewhat natural flavor, while the grated cheese provides a savory, umami richness. Feel free to swap the dairy cheese with boiled, mashed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Olive oil for frying (or alternatively neutral oil)
• Lemon slices, to accompany

If using fresh spinach, wash it carefully, removing any tough stems, and coarsely chop it into sizable portions. Put in a deep pan with a little hot water over a medium heat. Once cooked, strain in a colander for about 15 minutes, then press out any remaining moisture and set aside.

If using thawed frozen spinach, thoroughly squeeze out extra water.

Preheat the cooking oil in a skillet over a medium heat and cook the onion and garlic until tender, about four minutes. Take off the heat.

Place the prepared spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, nutmeg, paprika, breadcrumbs and eggs in a container and spice with pepper and salt. Stir well until combined. If the preparation seems too loose, add some additional breading.

With your fingers, form the mixture into oval shapes slightly larger than a walnut shell but less bulky than an egg, and place them on a baking sheet lined with wax paper. Wrap and cool for at least 60 minutes.

In a wide pan over medium flame, warm oil to a level of about half an inch. Brown the fritters a handful for a couple of minutes each side, rotating so they are crispy everywhere, then transfer on kitchen roll.

Present with fresh lemon.

Lentil Patties

With their crispy exterior and tender interior, these patties are not only flavorful but also a extremely wholesome bite or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to accompany

Add the dry lentils in a pan and cover with ample cold water. Simmer over a medium flame for about twenty minutes or until almost cooked, including extra liquid to ensure the lentils covered if required.

Mix in the cracked wheat and keep cooking until tender. Strain the mixture thoroughly and put aside in a container.

Warm 50% of the