🔗 Share this article

Leek Croquettes

Petite fried patties, typically called keftedes, represent a cherished speciality in Sephardic cuisine. These wonderful leek patties present a delicious combination of hearty minced beef with the gentle, mildly sweet taste of tender leeks, and they are utterly crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to serve

Thoroughly wash the fresh leeks carefully and cut away the base and the bulk of the green tops. Cut into halves lengthways then into 1.5cm pieces. Place in a deep pan and cover with cold water, then cook over a moderate heat for about twenty minutes or until softened.

Strain the softened leeks and place in a big bowl with the ground beef, eggs, matzo meal, fresh dill, chopped parsley and paprika and season generously with seasoning. Stir thoroughly using your palms then form a several tablespoonfuls into a croquette, shaping a slightly. Set on a platter and proceed for the rest of the mixture.

Warm cooking oil in a pan to a amount of about ¾ inch over a medium flame. When the heated oil is sizzling, fry the fritters in small batches until golden brown on all sides. (Do not fill the skillet as this lowers the heat of the cooking oil.) Take out the finished croquettes to a dish covered with kitchen paper and allow to drain.

Serve with lemon slices.

Spinach Croquettes

These spinach with cheese fritters are a real pleasure. The crunchy exterior gives way to a soft filling. The fresh spinach imparts a vibrant, somewhat green taste, while the grated cheese gives a savory, savory richness. Feel free to swap the cheesy element with steamed, mashed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Olive oil for pan-frying (or use vegetable oil)
• Lemon slices, to accompany

For leafy greens, rinse it carefully, removing any hard stems, and roughly chop it into sizable portions. Place in a big pot with a little hot water over a medium heat. Once wilted, drain in a strainer for about 15 minutes, then remove any excess liquid and set aside.

If using defrosted spinach, thoroughly squeeze out excess liquid.

Warm the cooking oil in a pan over a moderate heat and saute the chopped onion and minced garlic until softened, about a few minutes. Remove from the flame.

Combine the wilted spinach, fried onion and sauteed garlic, kefalotyri, ricotta, spice, paprika, breading and beaten eggs in a large bowl and flavor with pepper and salt. Combine completely until incorporated. If the mixture appears too wet, incorporate some additional breading.

Using your hands, form the preparation into oval croquettes slightly larger than a walnut shell but smaller than an large egg, and set them on a tray topped with baking paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over medium flame, warm cooking oil to a level of about 1 centimeter. Fry the croquettes a few at a time for two to three minutes on both sides, turning so they are crispy everywhere, then put on paper towel.

Offer with lemon wedges.

Kroketes Fakes

With their crunchy outside and soft inside, these croquettes are not only tasty but also a highly nutritious bite or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to serve

Add the dry lentils in a pan and submerge with enough water. Boil over a medium flame for about twenty minutes or until partially softened, pouring extra liquid to maintain the lentils submerged if required.

Mix in the bulgur wheat and continue cooking until softened. Remove the water from the ingredients well and set aside in a bowl.

Warm a portion of the