🔗 Share this article

Leek Croquettes

Small crispy croquettes, commonly called keftedes, stand as a cherished signature dish in Sephardic cooking. These particular leek patties present a delicious blend of hearty beef with the delicate, mildly sweet flavour of leeks, rendering them utterly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Lemon slices, to serve

Clean the fresh leeks carefully and trim off the base and the bulk of the dark green parts. Slice lengthwise along the length then into 1.5cm rounds. Put in a deep frying pan and submerge with cold water, then simmer over a medium flame for about 20 minutes or until softened.

Remove the water from the softened leeks and place in a large mixing bowl with the minced beef, eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and flavor liberally with salt and pepper. Mix completely using your palms then shape a few spoonfuls into a ball, flattening a bit. Put on a tray and proceed for the balance of the preparation.

Warm olive oil in a skillet to a amount of about ¾ inch over a medium flame. When the olive oil is sizzling, fry the croquettes in batches until golden on each side. (Don't overcrowd the frying pan as this lowers the temperature of the cooking oil.) Transfer the ready patties to a tray lined with absorbent paper and permit to rest.

Serve with lemon wedges.

Spinach Croquettes

These amazing cheesy spinach patties are a real treat. The crispy outside opens up to a creamy center. The leafy spinach adds a vibrant, somewhat earthy flavor, while the cheese provides a rich, umami smoothness. You can substitute the cheese with cooked, crushed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Oil for pan-frying (or use vegetable oil)
• Fresh lemon, to accompany

For leafy greens, wash it well, removing any stalks, and coarsely chop it into sizable portions. Place in a deep pan with a small amount water over a medium heat. Once cooked, drain in a colander for about a quarter hour, then remove any remaining moisture and put aside.

When working with defrosted spinach, completely remove extra water.

Heat the cooking oil in a frying pan over a medium heat and saute the diced onion and garlic until translucent, about 4 minutes. Remove from the stove.

Place the wilted spinach, cooked onion and softened garlic, grated cheese, soft cheese, nutmeg, red spice, breading and eggs in a large bowl and flavor with salt and pepper. Stir completely until incorporated. If the dough appears too wet, incorporate some more crumbs.

With your fingers, mold the preparation into elongated patties somewhat larger than a walnut but smaller than an egg, and put them on a plate lined with baking paper. Cover and refrigerate for at least 1 hour.

In a large frying pan over medium heat, warm olive oil to a depth of about half an inch. Fry the croquettes a handful for a couple of minutes per side, rotating so they are golden everywhere, then put on kitchen roll.

Serve with lemon slices.

Lentil Patties

Boasting a crispy exterior and moist center, these fritters are not only tasty but also a highly wholesome appetizer or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to preference
• Yogurt and lemon wedges, to accompany

Place the brown lentils in a pan and cover with plenty of fresh water. Simmer over a moderate heat for about twenty minutes or until partially softened, including extra liquid to keep the lentils covered if needed.

Stir in the burghul and proceed cooking until softened. Drain the lentils and burghul well and reserve in a container.

Warm 50% of the