🔗 Share this article

Leek Croquettes

Small fried fritters, commonly referred to as keftedes, stand as a treasured speciality in Sephardic cooking. These leek fritters offer a delicious fusion of savory ground beef with the subtle, sweetly mild flavour of tender leeks, rendering them utterly crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Clean the leeks well and trim off the base and most of the dark green parts. Slice in half along the length then into half-inch rounds. Put in a deep frying pan and submerge with cold water, then heat over a moderate heat for about 20 mins or until softened.

Drain the softened leeks and place in a mixing bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and spice liberally with salt and pepper. Mix completely using your hands then mold a couple of scoops into a ball, shaping a slightly. Set on a plate and continue for the balance of the mixture.

Preheat oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the heated oil is ready, cook the fritters in batches until crispy on all sides. (Don't overcrowd the pan as this reduces the heat of the cooking oil.) Transfer the ready patties to a dish topped with absorbent paper and allow to rest.

Serve with fresh lemon.

Spinach Croquettes

These cheesy spinach patties are a genuine treat. The golden exterior opens up to a smooth filling. The fresh spinach imparts a fresh, moderately earthy note, while the cheese offers a deep, umami creaminess. It's possible to replace the cheese with steamed, crushed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if required
• 3 large eggs
• Oil for deep-frying (or vegetable oil)
• Fresh lemon, to garnish

For leafy greens, clean it thoroughly, getting rid of any tough stems, and coarsely chop it into sizable portions. Transfer in a large saucepan with a little liquid over a moderate heat. Once wilted, strain in a colander for about 15 minutes, then remove any excess liquid and put aside.

For thawed frozen spinach, carefully remove unwanted moisture.

Preheat the cooking oil in a pan over a moderate heat and cook the chopped onion and garlic until translucent, about four minutes. Remove from the stove.

Put the wilted spinach, sauteed onion and garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and flavor with seasoning. Stir thoroughly until blended. If the dough looks too soft, incorporate some more breadcrumbs.

With your fingers, form the mixture into oval shapes a bit bigger than a walnut but smaller than an chicken egg, and put them on a tray covered with baking paper. Seal and refrigerate for at least one hour.

In a large frying pan over moderate heat, warm olive oil to a depth of about half an inch. Brown the fritters a few at a time for 2–3 minutes each side, turning so they are golden brown all over, then place on paper towel.

Offer with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these fritters are not only delicious but also a highly healthy bite or dish.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to serve

Add the dry lentils in a pot and submerge with plenty of cold water. Simmer over a medium flame for about twenty minutes or until almost cooked, pouring extra liquid to ensure the legumes immersed if necessary.

Add the burghul and continue cooking until tender. Remove the water from the ingredients completely and put aside in a container.

Heat a portion of the