🔗 Share this article

Leek Croquettes

Bite-sized crispy croquettes, often known as keftedes, are a treasured signature dish in Sephardic culinary traditions. These leek croquettes present a delicious fusion of hearty ground beef with the subtle, slightly sweet flavour of tender leeks, rendering them utterly addictive.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon slices, to garnish

Clean the green leeks properly and cut away the base and most of the green stalk. Cut lengthwise lengthways then into 1.5cm pieces. Place in a deep pan and cover with water, then cook over a medium flame for about twenty minutes or until softened.

Strain the cooked leeks and place in a large mixing bowl with the beef, beaten eggs, crumbs, fresh dill, parsley and spice and season well with seasoning. Combine thoroughly using your hands then mold a few scoops into a croquette, shaping a little. Put on a plate and repeat for the balance of the mixture.

Preheat olive oil in a frying pan to a level of about ¾ inch over a medium heat. When the heated oil is hot, cook the fritters in small batches until crispy on both sides. (Don't overcrowd the pan as this drops the oil temperature of the oil.) Transfer the cooked fritters to a plate lined with paper towel and permit to cool.

Present with lemon slices.

Spinach Patties

These amazing spinach with cheese croquettes are a genuine delight. The golden crust opens up to a creamy center. The leafy spinach imparts a bright, moderately green note, while the dairy offers a savory, flavorful creaminess. Feel free to swap the dairy cheese with boiled, crushed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

When using raw spinach, wash it well, discarding any stalks, and coarsely chop it into sizable portions. Put in a large saucepan with a little water over a moderate heat. Once wilted, remove in a colander for about a quarter hour, then press out any remaining moisture and reserve.

When working with defrosted spinach, thoroughly squeeze out extra water.

Heat the oil in a pan over a moderate heat and fry the onion and garlic until translucent, about 4 minutes. Remove from the stove.

Put the wilted spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, spice, paprika, breading and eggs in a container and flavor with pepper and salt. Stir thoroughly until incorporated. If the mixture appears too soft, mix in some additional breading.

By hand, shape the preparation into elongated patties a bit bigger than a walnut but smaller than an egg, and set them on a tray topped with wax paper. Seal and chill for at least 60 minutes.

In a large frying pan over medium heat, warm oil to a level of about half an inch. Cook the patties a handful for two to three minutes on both sides, rotating so they are golden brown completely, then transfer on kitchen roll.

Serve with fresh lemon.

Kroketes Fakes

Boasting a golden crust and soft inside, these croquettes are not only flavorful but also a wonderfully wholesome snack or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Creamy yogurt and fresh lemon, to accompany

Place the brown lentils in a pot and fill with enough cold water. Boil over a medium flame for about 20 minutes or until nearly done, adding additional water to keep the pulses covered if required.

Mix in the burghul and continue cooking until fully cooked. Drain the mixture well and set aside in a mixing bowl.

Heat 50% of the