🔗 Share this article

Leek Croquettes

Small pan-fried croquettes, commonly known as keftedes, are a beloved speciality in Sephardic Jewish cooking. These leek croquettes offer a tasty fusion of savory minced beef with the gentle, slightly sweet essence of fresh leeks, rendering them absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Wash the fresh leeks properly and cut away the root ends and the majority of the green stalk. Chop into halves lengthways then into 1.5-centimeter rounds. Place in a deep frying pan and cover with fresh water, then cook over a medium heat for about 20 mins or until softened.

Strain the leeks and transfer in a big bowl with the beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and sweet paprika and spice liberally with salt and pepper. Mix thoroughly using your palms then mold a few tablespoonfuls into a croquette, flattening a slightly. Set on a platter and repeat for the balance of the mixture.

Preheat cooking oil in a skillet to a amount of about 2 centimeters over a medium flame. When the olive oil is ready, brown the fritters in small groups until golden on all sides. (Do not fill the frying pan as this lowers the oil temperature of the oil.) Remove the ready croquettes to a tray lined with paper towel and permit to rest.

Present with lemon wedges.

Spinach Croquettes

These spinach and cheese croquettes are a true treat. The golden outside opens up to a soft center. The leafy spinach imparts a bright, slightly green flavor, while the cheese provides a rich, flavorful richness. You can substitute the cheese with steamed, crushed potato if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Lemon wedges, to serve

For raw spinach, rinse it thoroughly, getting rid of any tough stems, and coarsely chop it into big pieces. Transfer in a deep pan with a bit of liquid over a medium heat. Once wilted, strain in a sieve for about a quarter hour, then squeeze out any extra water and reserve.

When working with previously frozen spinach, completely remove extra water.

Heat the cooking oil in a frying pan over a medium flame and cook the diced onion and garlic cloves until tender, about 4 minutes. Turn off the heat.

Combine the wilted spinach, fried onion and garlic, hard cheese, ricotta, grated nutmeg, red spice, dry crumbs and beaten eggs in a large bowl and season with pepper and salt. Mix completely until combined. If the preparation appears too wet, mix in some additional breadcrumbs.

With your fingers, shape the dough into elongated patties a bit bigger than a walnut shell but more compact than an chicken egg, and place them on a baking sheet covered with wax paper. Seal and chill for at least one hour.

In a big skillet over medium heat, heat oil to a amount of about 1cm. Cook the patties a handful for a couple of minutes on both sides, rotating so they are golden everywhere, then place on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

With their crunchy outside and moist center, these croquettes are not only delicious but also a highly wholesome bite or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to serve

Place the brown lentils in a pot and submerge with ample cold water. Boil over a medium flame for about twenty minutes or until partially softened, including more water to ensure the legumes submerged if required.

Mix in the cracked wheat and continue cooking until fully cooked. Drain the ingredients thoroughly and set aside in a bowl.

Warm half of the