🔗 Share this article

Leek Croquettes

Bite-sized pan-fried croquettes, often called keftedes, are a beloved delicacy in Sephardic Jewish culinary traditions. These wonderful leek patties offer a delicious combination of rich beef with the subtle, slightly sweet essence of tender leeks, rendering them truly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks well and remove the roots and the bulk of the green stalk. Chop into halves longways then into 1.5cm rounds. Put in a deep frying pan and cover with fresh water, then cook over a medium heat for about 20 mins or until cooked through.

Drain the leeks and transfer in a big bowl with the beef, eggs, breadcrumbs, chopped dill, chopped parsley and spice and season well with seasoning. Stir completely using your fingers then mold a several spoonfuls into a ball, pressing a bit. Put on a tray and proceed for the remaining of the ingredients.

Warm cooking oil in a frying pan to a amount of about 2cm over a moderate heat. When the olive oil is ready, fry the fritters in small batches until golden brown on both sides. (Avoid overcrowding the frying pan as this drops the temperature of the cooking oil.) Remove the ready croquettes to a dish topped with absorbent paper and allow to rest.

Offer with fresh lemon.

Keftes de Espinacha

These delightful spinach and cheese fritters are a genuine delight. The golden crust gives way to a soft interior. The spinach adds a fresh, somewhat earthy taste, while the dairy offers a savory, umami richness. Feel free to swap the cheesy element with cooked, crushed potato if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Olive oil for frying (or sunflower oil)
• Lemon wedges, to accompany

For leafy greens, rinse it well, discarding any tough stems, and cut into it into large chunks. Put in a big pot with a bit of water over a medium flame. Once softened, strain in a colander for about 15 mins, then remove any extra water and set aside.

For defrosted spinach, thoroughly press out extra water.

Preheat the oil in a pan over a medium flame and cook the onion and minced garlic until softened, about four minutes. Take off the heat.

Place the wilted spinach, sauteed onion and softened garlic, grated cheese, soft cheese, nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and season with salt and pepper. Stir completely until incorporated. If the mixture looks too soft, add some extra breading.

By hand, mold the mixture into oval shapes a bit bigger than a nut but less bulky than an chicken egg, and set them on a tray lined with baking paper. Cover and chill for at least 1 hour.

In a large frying pan over medium heat, warm cooking oil to a depth of about 1 centimeter. Cook the patties a small batch for two to three minutes per side, turning so they are crispy everywhere, then place on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these croquettes are not only delicious but also a extremely healthy bite or dish.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, minced
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to garnish

Place the brown lentils in a saucepan and fill with plenty of cold water. Cook over a medium flame for about 20 mins or until partially softened, adding additional water to ensure the pulses submerged if required.

Add the cracked wheat and proceed cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and put aside in a container.

Preheat 50% of the