🔗 Share this article

Leek Croquettes

Small pan-fried patties, often known as keftedes, stand as a beloved signature dish in Sephardic Jewish cuisine. These particular leek croquettes offer a flavorful fusion of hearty ground beef with the delicate, sweetly mild essence of tender leeks, and they are truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon wedges, to garnish

Thoroughly wash the leeks carefully and trim off the base and the bulk of the dark green parts. Cut in half along the length then into 1.5cm slices. Put in a deep pan and fill with cold water, then heat over a medium flame for about 20 minutes or until tender.

Strain the leeks and put in a big bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and spice and season well with seasoning. Combine well using your palms then form a several scoops into a ball, flattening a bit. Place on a plate and continue for the rest of the ingredients.

Preheat olive oil in a pan to a amount of about 2 centimeters over a moderate heat. When the olive oil is sizzling, fry the croquettes in batches until crispy on each side. (Don't overcrowd the pan as this reduces the oil temperature of the oil.) Transfer the cooked patties to a dish topped with paper towel and permit to drain.

Offer with fresh lemon.

Keftes de Espinacha

These delightful spinach and cheese fritters are a true pleasure. The crunchy exterior reveals a creamy center. The spinach brings a bright, slightly earthy note, while the cheese offers a rich, umami smoothness. Feel free to swap the cheese with steamed, mashed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Olive oil for pan-frying (or use neutral oil)
• Lemon slices, to garnish

If using leafy greens, rinse it thoroughly, removing any hard stems, and roughly chop it into sizable portions. Place in a big pot with a little liquid over a moderate heat. Once cooked, strain in a strainer for about a quarter hour, then squeeze out any remaining moisture and set aside.

If using previously frozen spinach, carefully press out extra water.

Warm the olive oil in a skillet over a moderate heat and cook the onion and minced garlic until softened, about a few minutes. Take off the heat.

Place the cooked spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, spice, red spice, dry crumbs and beaten eggs in a large bowl and season with pepper and salt. Combine completely until combined. If the dough appears too loose, incorporate some more crumbs.

Using your hands, shape the mixture into oval croquettes somewhat larger than a walnut shell but more compact than an chicken egg, and set them on a tray lined with wax paper. Cover and chill for at least 1 hour.

In a wide pan over moderate heat, preheat olive oil to a depth of about 1cm. Cook the croquettes a small batch for 2–3 minutes on both sides, flipping so they are golden everywhere, then put on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

With their golden crust and tender interior, these patties are not only tasty but also a wonderfully healthy snack or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to taste
• Yogurt and lemon wedges, to garnish

Add the lentils in a pot and fill with ample water. Simmer over a moderate heat for about twenty minutes or until nearly done, including extra liquid to keep the pulses submerged if required.

Stir in the burghul and continue cooking until fully cooked. Drain the mixture well and set aside in a mixing bowl.

Heat a portion of the