🔗 Share this article

Leek Croquettes

Petite crispy patties, commonly called keftedes, stand as a treasured speciality in Sephardic cuisine. These particular leek fritters present a tasty fusion of savory ground beef with the delicate, slightly sweet taste of leeks, rendering them truly addictive.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Lemon wedges, to serve

Thoroughly wash the green leeks properly and remove the root ends and the bulk of the green stalk. Cut into halves along the length then into 1.5-centimeter slices. Put in a deep frying pan and submerge with cold water, then heat over a moderate heat for about 20 mins or until tender.

Remove the water from the softened leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and sweet paprika and season well with seasoning. Stir well using your palms then shape a couple of scoops into a patty, flattening a slightly. Put on a plate and continue for the balance of the mixture.

Preheat cooking oil in a skillet to a level of about 2cm over a medium flame. When the heated oil is ready, brown the croquettes in small batches until golden on each side. (Avoid overcrowding the skillet as this drops the temperature of the cooking oil.) Take out the cooked patties to a dish lined with paper towel and let to cool.

Offer with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a real delight. The golden outside gives way to a creamy filling. The spinach brings a vibrant, somewhat natural flavor, while the cheese offers a rich, umami creaminess. You can substitute the cheese with steamed, pureed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Oil for deep-frying (or vegetable oil)
• Lemon slices, to garnish

For fresh spinach, wash it well, removing any stalks, and cut into it into big pieces. Put in a large saucepan with a small amount water over a medium heat. Once wilted, strain in a strainer for about a quarter hour, then remove any remaining moisture and set aside.

For defrosted spinach, completely remove extra water.

Heat the oil in a frying pan over a medium flame and cook the chopped onion and minced garlic until tender, about 4 minutes. Turn off the flame.

Place the wilted spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, spice, red spice, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Mix completely until combined. If the preparation looks too soft, mix in some additional breadcrumbs.

With your fingers, shape the mixture into elongated patties slightly larger than a walnut but less bulky than an chicken egg, and place them on a tray lined with parchment paper. Cover and cool for at least 60 minutes.

In a big skillet over medium heat, heat olive oil to a depth of about half an inch. Fry the patties a few at a time for 2–3 minutes per side, flipping so they are golden brown everywhere, then place on absorbent paper.

Offer with lemon wedges.

Kroketes Fakes

Boasting a golden crust and tender interior, these fritters are not only flavorful but also a extremely wholesome appetizer or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and fresh lemon, to accompany

Add the lentils in a pot and submerge with enough cold water. Cook over a medium flame for about 20 mins or until partially softened, including extra liquid to maintain the pulses covered if required.

Stir in the burghul and proceed cooking until softened. Strain the mixture well and set aside in a bowl.

Warm 50% of the