🔗 Share this article

Leek Croquettes

Petite pan-fried patties, typically called keftedes, represent a beloved delicacy in Sephardic Jewish culinary traditions. These particular leek patties offer a tasty fusion of savory minced beef with the delicate, slightly sweet flavour of fresh leeks, and they are truly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Fresh lemon wedges, to accompany

Wash the green leeks properly and trim off the root ends and most of the green stalk. Chop in half along the length then into half-inch rounds. Transfer in a large skillet and fill with water, then heat over a medium flame for about twenty minutes or until tender.

Drain the softened leeks and place in a mixing bowl with the beef, beaten eggs, crumbs, fresh dill, parsley and spice and season liberally with pepper and salt. Mix completely using your fingers then form a several spoonfuls into a patty, pressing a little. Place on a tray and continue for the remaining of the preparation.

Preheat olive oil in a pan to a amount of about 2cm over a medium flame. When the olive oil is ready, cook the patties in small groups until crispy on all sides. (Do not fill the pan as this lowers the oil temperature of the oil.) Transfer the cooked fritters to a dish lined with absorbent paper and permit to drain.

Offer with lemon slices.

Keftes de Espinacha

These spinach and cheese fritters are a genuine treat. The crispy crust gives way to a creamy center. The spinach brings a vibrant, somewhat green taste, while the grated cheese offers a savory, umami richness. Feel free to swap the cheese with cooked, pureed spuds if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if required
• 3 large eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to accompany

For leafy greens, rinse it thoroughly, discarding any tough stems, and coarsely chop it into large chunks. Place in a large saucepan with a little hot water over a medium flame. Once cooked, strain in a sieve for about 15 mins, then remove any excess liquid and put aside.

If using thawed frozen spinach, thoroughly squeeze out excess liquid.

Warm the oil in a skillet over a medium heat and fry the diced onion and garlic cloves until softened, about four minutes. Take off the heat.

Place the prepared spinach, sauteed onion and garlic, kefalotyri, soft cheese, spice, sweet paprika, breading and beaten eggs in a container and spice with salt and pepper. Combine thoroughly until combined. If the preparation appears too soft, incorporate some more breadcrumbs.

With your fingers, mold the preparation into elongated patties slightly larger than a walnut but more compact than an large egg, and place them on a baking sheet topped with wax paper. Wrap and chill for at least one hour.

In a large frying pan over moderate heat, heat cooking oil to a depth of about half an inch. Cook the patties a handful for two to three minutes each side, rotating so they are crispy everywhere, then transfer on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and tender interior, these fritters are not only tasty but also a highly wholesome appetizer or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to accompany

Put the lentils in a pan and fill with plenty of cold water. Cook over a medium flame for about twenty minutes or until almost cooked, pouring more water to maintain the pulses submerged if required.

Stir in the cracked wheat and proceed cooking until tender. Drain the lentils and burghul completely and put aside in a mixing bowl.

Warm a portion of the