🔗 Share this article

Leek Croquettes

Bite-sized crispy croquettes, often referred to as keftedes, stand as a treasured signature dish in Sephardic Jewish culinary traditions. These wonderful leek croquettes deliver a flavorful combination of savory minced beef with the delicate, slightly sweet flavour of leeks, rendering them truly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Wash the fresh leeks properly and remove the roots and most of the dark green parts. Cut into halves along the length then into half-inch slices. Place in a deep pan and cover with cold water, then cook over a medium heat for about twenty minutes or until tender.

Remove the water from the softened leeks and place in a large mixing bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and spice generously with seasoning. Stir thoroughly using your palms then form a few spoonfuls into a croquette, shaping a little. Place on a plate and continue for the balance of the preparation.

Preheat oil in a skillet to a amount of about 2cm over a moderate heat. When the oil is hot, brown the fritters in batches until crispy on both sides. (Avoid overcrowding the skillet as this drops the heat of the oil.) Take out the cooked croquettes to a plate topped with absorbent paper and permit to cool.

Offer with lemon slices.

Spinach Patties

These spinach with cheese fritters are a genuine treat. The crunchy crust opens up to a creamy center. The fresh spinach brings a vibrant, somewhat earthy flavor, while the dairy gives a savory, umami smoothness. Feel free to swap the cheese with cooked, crushed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic pieces, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 fresh eggs
• Olive oil for frying (or vegetable oil)
• Fresh lemon, to accompany

For raw spinach, clean it carefully, getting rid of any hard stems, and roughly chop it into large chunks. Put in a deep pan with a small amount hot water over a medium heat. Once wilted, drain in a sieve for about a quarter hour, then squeeze out any excess liquid and set aside.

If using previously frozen spinach, completely press out excess liquid.

Preheat the cooking oil in a skillet over a medium heat and fry the onion and garlic until translucent, about four minutes. Take off the stove.

Put the cooked spinach, cooked onion and garlic, hard cheese, ricotta, nutmeg, paprika, breadcrumbs and eggs in a container and flavor with pepper and salt. Combine well until combined. If the dough seems too wet, add some additional breadcrumbs.

By hand, form the mixture into oval shapes slightly larger than a walnut shell but smaller than an egg, and set them on a baking sheet topped with wax paper. Cover and chill for at least 1 hour.

In a big skillet over medium flame, warm oil to a amount of about 1 centimeter. Cook the fritters a handful for a couple of minutes on both sides, rotating so they are crispy all over, then place on paper towel.

Present with lemon slices.

Lentil Patties

Boasting a crunchy outside and moist center, these fritters are not only delicious but also a highly nutritious bite or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to accompany

Add the brown lentils in a pot and fill with ample water. Cook over a medium flame for about 20 minutes or until almost cooked, pouring additional water to maintain the lentils covered if required.

Add the bulgur wheat and continue cooking until tender. Strain the mixture well and put aside in a bowl.

Preheat half of the