🔗 Share this article

Leek Croquettes

Small pan-fried croquettes, commonly called keftedes, represent a treasured delicacy in Sephardic Jewish cuisine. These particular leek croquettes deliver a flavorful blend of hearty ground beef with the gentle, mildly sweet taste of fresh leeks, and they are truly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon slices, to garnish

Thoroughly wash the green leeks properly and trim off the root ends and most of the green stalk. Chop lengthwise lengthways then into half-inch slices. Put in a deep frying pan and submerge with fresh water, then simmer over a moderate heat for about 20 mins or until cooked through.

Drain the cooked leeks and transfer in a large mixing bowl with the beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and spice generously with salt and pepper. Combine well using your hands then shape a few spoonfuls into a croquette, flattening a little. Set on a plate and continue for the remaining of the ingredients.

Warm olive oil in a frying pan to a level of about 2cm over a moderate heat. When the heated oil is hot, cook the croquettes in batches until golden on each side. (Avoid overcrowding the skillet as this lowers the temperature of the cooking oil.) Take out the cooked patties to a dish covered with paper towel and allow to rest.

Present with lemon wedges.

Spinach Patties

These amazing spinach with cheese patties are a real delight. The golden exterior opens up to a soft interior. The leafy spinach brings a vibrant, slightly green flavor, while the cheese gives a savory, umami richness. You can substitute the cheesy element with cooked, pureed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 eggs
• Oil for deep-frying (or neutral oil)
• Lemon wedges, to garnish

When using raw spinach, clean it well, discarding any stalks, and roughly chop it into sizable portions. Transfer in a big pot with a bit of hot water over a moderate heat. Once wilted, drain in a sieve for about 15 mins, then remove any extra water and reserve.

For thawed frozen spinach, completely remove excess liquid.

Preheat the olive oil in a pan over a medium flame and cook the chopped onion and garlic cloves until translucent, about a few minutes. Remove from the flame.

Place the prepared spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a large bowl and flavor with pepper and salt. Combine completely until blended. If the dough appears too wet, mix in some more crumbs.

With your fingers, mold the mixture into oval croquettes a bit bigger than a walnut but more compact than an chicken egg, and set them on a baking sheet lined with wax paper. Cover and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, warm oil to a level of about 1 centimeter. Cook the patties a handful for two to three minutes on both sides, turning so they are golden brown all over, then put on absorbent paper.

Present with fresh lemon.

Kroketes Fakes

Featuring a crispy exterior and moist center, these fritters are not only flavorful but also a extremely wholesome appetizer or meal.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to garnish

Put the dry lentils in a saucepan and fill with plenty of fresh water. Boil over a medium flame for about twenty minutes or until partially softened, pouring extra liquid to maintain the lentils immersed if required.

Add the bulgur wheat and proceed cooking until tender. Drain the lentils and burghul thoroughly and reserve in a mixing bowl.

Warm 50% of the