🔗 Share this article

Leek Croquettes

Small fried patties, commonly referred to as keftedes, are a cherished speciality in Sephardic Jewish culinary traditions. These particular leek patties deliver a delicious blend of rich minced beef with the gentle, mildly sweet flavour of fresh leeks, making them utterly crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks properly and trim off the roots and the bulk of the green tops. Chop into halves lengthways then into 1.5-centimeter rounds. Place in a deep pan and cover with water, then cook over a medium flame for about 20 mins or until tender.

Drain the leeks and transfer in a big bowl with the ground beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and spice and spice generously with pepper and salt. Mix thoroughly using your palms then form a couple of spoonfuls into a ball, shaping a bit. Place on a tray and repeat for the balance of the preparation.

Preheat oil in a frying pan to a level of about ¾ inch over a moderate heat. When the oil is ready, fry the croquettes in small batches until golden brown on all sides. (Don't overcrowd the frying pan as this reduces the oil temperature of the oil.) Transfer the finished patties to a tray topped with kitchen paper and permit to rest.

Present with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese patties are a genuine pleasure. The golden crust opens up to a soft center. The fresh spinach brings a vibrant, slightly natural taste, while the dairy gives a rich, umami richness. It's possible to replace the dairy cheese with steamed, mashed spuds if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 fresh eggs
• Oil for deep-frying (or use sunflower oil)
• Lemon slices, to garnish

For raw spinach, clean it carefully, removing any hard stems, and roughly chop it into large chunks. Put in a big pot with a little liquid over a medium flame. Once wilted, remove in a strainer for about 15 mins, then remove any remaining moisture and set aside.

When working with previously frozen spinach, completely remove unwanted moisture.

Preheat the oil in a frying pan over a moderate heat and cook the onion and minced garlic until softened, about a few minutes. Turn off the heat.

Put the prepared spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and season with salt and pepper. Mix well until combined. If the mixture seems too wet, mix in some additional breading.

With your fingers, mold the mixture into elongated patties a bit bigger than a walnut shell but smaller than an chicken egg, and place them on a tray lined with baking paper. Seal and refrigerate for at least 1 hour.

In a big skillet over medium heat, heat oil to a depth of about half an inch. Cook the patties a few at a time for two to three minutes per side, flipping so they are golden completely, then put on paper towel.

Present with lemon slices.

Kroketes Fakes

With their crunchy outside and soft inside, these fritters are not only delicious but also a wonderfully healthy snack or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to garnish

Put the lentils in a pan and cover with enough cold water. Cook over a medium heat for about twenty minutes or until nearly done, pouring extra liquid to keep the lentils covered if needed.

Stir in the cracked wheat and proceed cooking until tender. Remove the water from the ingredients well and set aside in a container.

Preheat 50% of the