🔗 Share this article

Leek Croquettes

Petite crispy patties, typically referred to as keftedes, stand as a cherished delicacy in Sephardic cuisine. These particular leek fritters deliver a delicious fusion of hearty beef with the delicate, sweetly mild taste of fresh leeks, and they are truly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon wedges, to garnish

Clean the leeks well and trim off the base and the bulk of the green tops. Chop lengthwise lengthways then into 1.5-centimeter pieces. Put in a deep pan and fill with fresh water, then cook over a moderate heat for about 20 mins or until tender.

Strain the cooked leeks and transfer in a large mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, chopped parsley and paprika and flavor generously with seasoning. Mix completely using your hands then form a couple of scoops into a ball, flattening a little. Place on a tray and proceed for the remaining of the ingredients.

Preheat cooking oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the heated oil is hot, cook the fritters in batches until golden on all sides. (Do not fill the skillet as this reduces the heat of the cooking oil.) Transfer the finished fritters to a tray topped with kitchen paper and permit to cool.

Present with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese patties are a real pleasure. The golden exterior opens up to a smooth interior. The spinach adds a vibrant, moderately green flavor, while the dairy provides a deep, umami smoothness. Feel free to swap the dairy cheese with cooked, pureed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), with more if needed
• 3 large eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to serve

For leafy greens, clean it carefully, discarding any hard stems, and coarsely chop it into big pieces. Place in a deep pan with a little liquid over a medium flame. Once cooked, remove in a colander for about 15 minutes, then remove any extra water and put aside.

For defrosted spinach, completely squeeze out extra water.

Warm the oil in a skillet over a medium heat and cook the onion and garlic cloves until translucent, about four minutes. Turn off the heat.

Put the wilted spinach, fried onion and garlic, kefalotyri, ricotta, grated nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and season with pepper and salt. Stir well until blended. If the preparation appears too loose, mix in some more breadcrumbs.

By hand, shape the preparation into oval croquettes slightly larger than a nut but less bulky than an egg, and place them on a baking sheet lined with wax paper. Seal and cool for at least 1 hour.

In a large frying pan over medium heat, preheat olive oil to a level of about half an inch. Brown the fritters a handful for 2–3 minutes per side, rotating so they are golden all over, then put on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

With their crispy exterior and tender interior, these fritters are not only delicious but also a highly wholesome appetizer or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to garnish

Place the dry lentils in a pot and cover with plenty of water. Simmer over a medium flame for about 20 mins or until nearly done, adding more water to keep the legumes covered if necessary.

Mix in the bulgur wheat and continue cooking until softened. Drain the lentils and burghul thoroughly and reserve in a mixing bowl.

Heat 50% of the