🔗 Share this article

Leek Croquettes

Petite crispy croquettes, often referred to as keftedes, are a beloved signature dish in Sephardic Jewish cuisine. These leek fritters offer a flavorful combination of savory beef with the delicate, sweetly mild flavour of tender leeks, making them absolutely irresistible.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks carefully and cut away the root ends and most of the green tops. Slice in half along the length then into half-inch pieces. Place in a large skillet and submerge with water, then simmer over a moderate heat for about 20 minutes or until softened.

Drain the leeks and put in a mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, parsley and sweet paprika and flavor well with pepper and salt. Stir well using your fingers then mold a several tablespoonfuls into a patty, pressing a little. Place on a plate and proceed for the remaining of the mixture.

Heat olive oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the heated oil is sizzling, fry the croquettes in small groups until crispy on both sides. (Don't overcrowd the frying pan as this lowers the temperature of the cooking oil.) Remove the cooked fritters to a dish lined with kitchen paper and allow to cool.

Serve with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese fritters are a real delight. The golden crust gives way to a creamy filling. The leafy spinach brings a fresh, slightly natural flavor, while the grated cheese gives a savory, savory creaminess. It's possible to replace the cheese with boiled, mashed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Fresh lemon, to garnish

For fresh spinach, clean it thoroughly, removing any tough stems, and coarsely chop it into sizable portions. Put in a deep pan with a small amount hot water over a moderate heat. Once wilted, strain in a sieve for about 15 minutes, then press out any remaining moisture and reserve.

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

Warm the oil in a frying pan over a medium heat and saute the onion and garlic until translucent, about four minutes. Take off the stove.

Put the prepared spinach, cooked onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breading and eggs in a big mixing bowl and season with salt and pepper. Stir thoroughly until combined. If the preparation appears too loose, mix in some additional breading.

With your fingers, shape the preparation into oval shapes a bit bigger than a walnut but smaller than an chicken egg, and place them on a baking sheet covered with baking paper. Wrap and cool for at least 60 minutes.

In a large frying pan over medium flame, preheat olive oil to a amount of about half an inch. Fry the croquettes a handful for 2–3 minutes per side, flipping so they are crispy completely, then transfer on paper towel.

Offer with fresh lemon.

Lentil Patties

Featuring a crunchy outside and moist center, these patties are not only flavorful but also a highly nutritious bite or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and lemon wedges, to serve

Put the brown lentils in a pan and fill with plenty of water. Boil over a moderate heat for about 20 minutes or until partially softened, including extra liquid to keep the legumes immersed if needed.

Add the burghul and keep cooking until fully cooked. Remove the water from the ingredients completely and reserve in a mixing bowl.

Preheat half of the