🔗 Share this article

Leek Croquettes

Petite pan-fried croquettes, typically referred to as keftedes, stand as a cherished delicacy in Sephardic cuisine. These particular leek patties deliver a delicious blend of rich beef with the gentle, sweetly mild taste of leeks, and they are utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Clean the leeks well and trim off the base and the bulk of the dark green parts. Chop in half along the length then into 1.5-centimeter rounds. Place in a large skillet and submerge with water, then simmer over a moderate heat for about twenty minutes or until tender.

Drain the leeks and put in a mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, parsley and spice and season well with salt and pepper. Combine thoroughly using your hands then shape a couple of spoonfuls into a patty, shaping a little. Put on a platter and proceed for the remaining of the ingredients.

Preheat oil in a pan to a level of about ¾ inch over a medium flame. When the heated oil is hot, fry the croquettes in small groups until golden brown on all sides. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Transfer the cooked croquettes to a tray covered with paper towel and permit to rest.

Offer with lemon slices.

Spinach Croquettes

These delightful spinach and cheese patties are a true delight. The crispy outside gives way to a smooth filling. The spinach imparts a bright, slightly natural taste, while the cheese offers a deep, flavorful creaminess. It's possible to replace the dairy cheese with steamed, crushed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Cooking oil for frying (or alternatively neutral oil)
• Lemon slices, to serve

When using raw spinach, clean it well, discarding any tough stems, and cut into it into big pieces. Place in a large saucepan with a small amount liquid over a medium flame. Once softened, remove in a strainer for about a quarter hour, then remove any remaining moisture and put aside.

If using previously frozen spinach, thoroughly squeeze out extra water.

Warm the cooking oil in a skillet over a moderate heat and saute the onion and garlic until translucent, about four minutes. Take off the heat.

Put the wilted spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, red spice, breading and beaten eggs in a big mixing bowl and flavor with pepper and salt. Stir completely until combined. If the dough seems too soft, add some more crumbs.

Using your hands, form the mixture into elongated patties somewhat larger than a nut but less bulky than an chicken egg, and put them on a plate covered with wax paper. Cover and cool for at least one hour.

In a big skillet over medium flame, heat oil to a amount of about 1cm. Fry the patties a handful for two to three minutes on both sides, flipping so they are golden brown completely, then transfer on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

Boasting a golden crust and soft inside, these patties are not only flavorful but also a highly wholesome snack or meal.

Yields 12

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

Place the lentils in a pan and cover with ample cold water. Cook over a medium flame for about twenty minutes or until partially softened, including extra liquid to maintain the pulses covered if needed.

Stir in the burghul and keep cooking until tender. Remove the water from the ingredients well and set aside in a container.

Warm half of the