🔗 Share this article

Leek Croquettes

Bite-sized fried croquettes, often called keftedes, stand as a cherished speciality in Sephardic culinary traditions. These leek croquettes offer a delicious blend of savory ground beef with the subtle, mildly sweet taste of fresh leeks, and they are absolutely crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Fresh lemon wedges, to garnish

Clean the green leeks carefully and trim off the roots and the bulk of the green tops. Chop into halves along the length then into 1.5-centimeter rounds. Put in a large skillet and submerge with cold water, then simmer over a medium flame for about 20 mins or until cooked through.

Remove the water from the softened leeks and transfer in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and flavor liberally with salt and pepper. Mix well using your fingers then mold a couple of spoonfuls into a croquette, shaping a bit. Put on a plate and continue for the remaining of the mixture.

Preheat olive oil in a pan to a amount of about 2cm over a medium heat. When the olive oil is ready, fry the croquettes in small groups until golden brown on all sides. (Don't overcrowd the skillet as this lowers the oil temperature of the oil.) Remove the finished croquettes to a tray topped with kitchen paper and allow to cool.

Serve with lemon wedges.

Keftes de Espinacha

These spinach and cheese croquettes are a genuine treat. The crispy outside gives way to a soft filling. The leafy spinach brings a bright, slightly green taste, while the cheese gives a savory, flavorful richness. It's possible to replace the dairy cheese with boiled, mashed potato if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Cooking oil for frying (or sunflower oil)
• Fresh lemon, to serve

For leafy greens, wash it well, getting rid of any tough stems, and roughly chop it into big pieces. Place in a large saucepan with a small amount hot water over a medium heat. Once cooked, remove in a colander for about a quarter hour, then squeeze out any remaining moisture and set aside.

When working with thawed frozen spinach, completely squeeze out excess liquid.

Warm the olive oil in a pan over a moderate heat and saute the diced onion and garlic cloves until softened, about four minutes. Turn off the heat.

Place the cooked spinach, fried onion and garlic, grated cheese, creamy cheese, spice, paprika, breading and eggs in a big mixing bowl and spice with pepper and salt. Stir completely until blended. If the dough appears too soft, add some extra breadcrumbs.

By hand, form the preparation into oval shapes a bit bigger than a nut but more compact than an large egg, and set them on a plate lined with wax paper. Cover and chill for at least 1 hour.

In a big skillet over medium flame, warm olive oil to a level of about 1cm. Fry the fritters a few at a time for 2–3 minutes per side, rotating so they are golden brown everywhere, then transfer on paper towel.

Present with lemon slices.

Lentil Croquettes

With their golden crust and moist center, these croquettes are not only tasty but also a extremely nutritious snack or meal.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to serve

Add the brown lentils in a pan and submerge with plenty of water. Cook over a medium flame for about twenty minutes or until partially softened, pouring additional water to ensure the legumes immersed if necessary.

Stir in the cracked wheat and proceed cooking until fully cooked. Strain the ingredients completely and reserve in a container.

Heat half of the