🔗 Share this article

Leek Patties

Small fried croquettes, commonly referred to as keftedes, stand as a beloved signature dish in Sephardic Jewish cooking. These wonderful leek patties deliver a tasty blend of hearty minced beef with the subtle, mildly sweet essence of tender leeks, and they are absolutely irresistible.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon slices, to garnish

Thoroughly wash the leeks properly and remove the root ends and most of the dark green parts. Chop lengthwise longways then into 1.5cm pieces. Put in a deep frying pan and cover with fresh water, then simmer over a medium flame for about twenty minutes or until tender.

Remove the water from the softened leeks and transfer in a big bowl with the minced beef, beaten eggs, matzo meal, dill, parsley and sweet paprika and season generously with seasoning. Combine thoroughly using your fingers then form a few tablespoonfuls into a patty, pressing a little. Place on a tray and continue for the balance of the mixture.

Preheat oil in a frying pan to a level of about 2 centimeters over a medium flame. When the olive oil is hot, brown the fritters in small groups until crispy on each side. (Avoid overcrowding the pan as this lowers the oil temperature of the oil.) Transfer the ready patties to a plate lined with absorbent paper and permit to drain.

Offer with lemon slices.

Spinach Croquettes

These amazing cheesy spinach fritters are a true treat. The golden exterior reveals a creamy interior. The spinach imparts a fresh, somewhat natural taste, while the cheese gives a rich, umami creaminess. Feel free to swap the cheese with steamed, crushed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Cooking oil for pan-frying (or use sunflower oil)
• Lemon slices, to garnish

For raw spinach, clean it well, removing any hard stems, and roughly chop it into big pieces. Put in a big pot with a bit of water over a medium heat. Once cooked, drain in a strainer for about 15 minutes, then squeeze out any extra water and put aside.

For defrosted spinach, thoroughly squeeze out excess liquid.

Warm the oil in a skillet over a medium heat and cook the chopped onion and garlic until tender, about 4 minutes. Remove from the flame.

Combine the cooked spinach, fried onion and softened garlic, grated cheese, creamy cheese, nutmeg, red spice, breadcrumbs and beaten eggs in a container and season with seasoning. Combine completely until blended. If the dough looks too loose, mix in some extra breadcrumbs.

Using your hands, mold the preparation into oval croquettes somewhat larger than a walnut but more compact than an egg, and set them on a plate lined with baking paper. Wrap and chill for at least one hour.

In a large frying pan over medium flame, heat cooking oil to a level of about 1 centimeter. Cook the fritters a small batch for a couple of minutes each side, turning so they are crispy everywhere, then put on paper towel.

Serve with lemon wedges.

Kroketes Fakes

Boasting a crunchy outside and moist center, these patties are not only delicious but also a extremely healthy appetizer or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Yogurt and lemon slices, to accompany

Place the brown lentils in a pot and fill with ample fresh water. Boil over a moderate heat for about twenty minutes or until almost cooked, including additional water to maintain the pulses immersed if needed.

Stir in the bulgur wheat and keep cooking until fully cooked. Remove the water from the ingredients well and reserve in a container.

Heat 50% of the