🔗 Share this article

Leek Croquettes

Petite crispy fritters, commonly referred to as keftedes, stand as a beloved speciality in Sephardic cuisine. These particular leek croquettes deliver a flavorful fusion of rich beef with the delicate, slightly sweet essence of fresh leeks, making them utterly irresistible.

Yields 12

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

Wash the leeks well and trim off the root ends and the bulk of the green tops. Chop lengthwise lengthways then into 1.5-centimeter slices. Put in a deep pan and fill with fresh water, then cook over a moderate heat for about 20 mins or until cooked through.

Drain the cooked leeks and put in a mixing bowl with the beef, eggs, breadcrumbs, dill, parsley and paprika and flavor well with seasoning. Combine completely using your palms then form a several scoops into a patty, shaping a slightly. Put on a plate and proceed for the balance of the mixture.

Warm cooking oil in a pan to a level of about ¾ inch over a medium heat. When the olive oil is ready, cook the patties in small groups until golden brown on each side. (Avoid overcrowding the frying pan as this lowers the heat of the oil.) Transfer the finished croquettes to a tray topped with kitchen paper and allow to rest.

Serve with lemon slices.

Spinach Croquettes

These delightful spinach with cheese fritters are a real delight. The crispy exterior opens up to a soft filling. The spinach adds a fresh, moderately green taste, while the cheese offers a rich, savory smoothness. Feel free to swap the cheesy element with boiled, mashed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 eggs
• Olive oil for frying (or alternatively neutral oil)
• Lemon slices, to garnish

If using raw spinach, clean it thoroughly, discarding any stalks, and coarsely chop it into big pieces. Transfer in a deep pan with a bit of hot water over a medium heat. Once softened, drain in a colander for about 15 mins, then squeeze out any remaining moisture and set aside.

When working with thawed frozen spinach, completely remove extra water.

Heat the cooking oil in a frying pan over a medium heat and saute the chopped onion and garlic cloves until softened, about 4 minutes. Turn off the flame.

Place the wilted spinach, fried onion and sauteed garlic, kefalotyri, ricotta, nutmeg, red spice, dry crumbs and eggs in a container and season with seasoning. Stir well until blended. If the mixture appears too wet, incorporate some additional breading.

With your fingers, shape the mixture into oval croquettes a bit bigger than a nut but less bulky than an chicken egg, and place them on a baking sheet topped with parchment paper. Seal and refrigerate for at least 1 hour.

In a big skillet over medium heat, warm cooking oil to a depth of about half an inch. Cook the croquettes a small batch for a couple of minutes per side, rotating so they are crispy everywhere, then place on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these fritters are not only tasty but also a extremely wholesome snack or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to accompany

Place the brown lentils in a pot and cover with ample fresh water. Simmer over a medium flame for about twenty minutes or until almost cooked, pouring extra liquid to maintain the pulses immersed if needed.

Stir in the cracked wheat and continue cooking until tender. Strain the mixture thoroughly and put aside in a bowl.

Heat 50% of the