🔗 Share this article

Leek Croquettes

Bite-sized crispy fritters, typically called keftedes, are a cherished speciality in Sephardic Jewish cooking. These wonderful leek croquettes offer a delicious fusion of hearty ground beef with the delicate, sweetly mild essence of fresh leeks, making them absolutely addictive.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon slices, to accompany

Wash the fresh leeks well and trim off the roots and the bulk of the green stalk. Chop into halves longways then into 1.5-centimeter rounds. Put in a deep pan and submerge with cold water, then cook over a medium heat for about twenty minutes or until cooked through.

Strain the cooked leeks and place in a big bowl with the minced beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and flavor generously with salt and pepper. Mix well using your palms then mold a few spoonfuls into a patty, flattening a slightly. Set on a plate and repeat for the remaining of the mixture.

Heat oil in a pan to a amount of about 2 centimeters over a medium heat. When the olive oil is sizzling, brown the croquettes in batches until golden on all sides. (Don't overcrowd the pan as this reduces the heat of the oil.) Take out the ready patties to a tray covered with paper towel and let to drain.

Present with lemon wedges.

Spinach Patties

These amazing spinach and cheese croquettes are a real treat. The crunchy outside gives way to a creamy filling. The leafy spinach brings a bright, somewhat earthy note, while the dairy offers a rich, flavorful smoothness. You can substitute the cheesy element with steamed, mashed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 eggs
• Oil for pan-frying (or sunflower oil)
• Lemon wedges, to serve

When using fresh spinach, wash it well, removing any stalks, and roughly chop it into large chunks. Put in a large saucepan with a bit of hot water over a medium heat. Once wilted, drain in a sieve for about a quarter hour, then press out any remaining moisture and put aside.

When working with thawed frozen spinach, thoroughly squeeze out extra water.

Preheat the oil in a pan over a medium flame and fry the diced onion and garlic until translucent, about 4 minutes. Remove from the flame.

Combine the prepared spinach, sauteed onion and softened garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, breading and beaten eggs in a large bowl and season with seasoning. Stir thoroughly until combined. If the dough looks too wet, incorporate some additional crumbs.

With your fingers, mold the dough into oval croquettes slightly larger than a walnut but more compact than an egg, and set them on a plate covered with baking paper. Cover and cool for at least 60 minutes.

In a big skillet over medium flame, warm cooking oil to a depth of about 1 centimeter. Brown the croquettes a handful for a couple of minutes each side, rotating so they are golden brown everywhere, then place on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

Featuring a crispy exterior and tender interior, these croquettes are not only delicious but also a highly wholesome bite or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Yogurt and lemon slices, to garnish

Place the brown lentils in a saucepan and cover with enough water. Boil over a moderate heat for about twenty minutes or until almost cooked, adding extra liquid to ensure the legumes covered if needed.

Add the burghul and continue cooking until fully cooked. Remove the water from the lentils and burghul completely and put aside in a bowl.

Heat a portion of the