🔗 Share this article

Leek Croquettes

Small fried fritters, typically known as keftedes, stand as a treasured speciality in Sephardic Jewish cooking. These particular leek patties deliver a delicious combination of rich minced beef with the delicate, slightly sweet flavour of fresh leeks, making them utterly crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks properly and trim off the roots and most of the green tops. Cut lengthwise lengthways then into half-inch rounds. Place in a deep frying pan and submerge with water, then heat over a medium heat for about 20 minutes or until softened.

Strain the softened leeks and transfer in a big bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and flavor generously with pepper and salt. Mix well using your hands then mold a few scoops into a croquette, shaping a slightly. Set on a tray and proceed for the rest of the preparation.

Heat oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the olive oil is hot, cook the croquettes in small groups until golden on each side. (Avoid overcrowding the skillet as this drops the oil temperature of the oil.) Transfer the finished fritters to a tray covered with kitchen paper and allow to cool.

Offer with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese fritters are a real treat. The crunchy crust opens up to a creamy interior. The leafy spinach imparts a fresh, somewhat natural flavor, while the cheese provides a deep, savory smoothness. Feel free to swap the cheese with steamed, crushed potato if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Cooking oil for pan-frying (or vegetable oil)
• Lemon slices, to garnish

When using leafy greens, rinse it well, discarding any tough stems, and cut into it into big pieces. Place in a large saucepan with a bit of hot water over a moderate heat. Once wilted, drain in a sieve for about 15 mins, then press out any extra water and put aside.

When working with thawed frozen spinach, thoroughly squeeze out extra water.

Heat the oil in a frying pan over a medium heat and fry the diced onion and garlic until softened, about 4 minutes. Turn off the flame.

Place the cooked spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, spice, sweet paprika, breading and eggs in a container and season with salt and pepper. Stir completely until incorporated. If the mixture looks too loose, mix in some additional breading.

With your fingers, shape the dough into oval croquettes somewhat larger than a walnut shell but smaller than an chicken egg, and put them on a baking sheet topped with baking paper. Wrap and cool for at least 1 hour.

In a large frying pan over moderate heat, heat olive oil to a level of about half an inch. Cook the patties a handful for two to three minutes per side, rotating so they are crispy completely, then place on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

With their crunchy outside and moist center, these croquettes are not only flavorful but also a highly healthy appetizer or dish.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to serve

Place the brown lentils in a pot and submerge with ample cold water. Simmer over a medium heat for about 20 minutes or until almost cooked, pouring extra liquid to keep the legumes submerged if required.

Add the burghul and keep cooking until softened. Remove the water from the ingredients thoroughly and put aside in a container.

Warm a portion of the