🔗 Share this article

Leek Croquettes

Bite-sized crispy patties, typically known as keftedes, are a beloved speciality in Sephardic cuisine. These leek fritters present a tasty blend of savory beef with the subtle, mildly sweet taste of fresh leeks, and they are absolutely crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon wedges, to serve

Clean the fresh leeks carefully and cut away the roots and most of the green stalk. Slice in half lengthways then into 1.5-centimeter slices. Place in a deep frying pan and cover with fresh water, then cook over a medium flame for about twenty minutes or until softened.

Remove the water from the softened leeks and place in a mixing bowl with the ground beef, beaten eggs, crumbs, fresh dill, parsley and sweet paprika and spice well with pepper and salt. Stir thoroughly using your fingers then shape a couple of tablespoonfuls into a patty, shaping a bit. Place on a platter and repeat for the rest of the ingredients.

Warm oil in a pan to a depth of about 2cm over a medium heat. When the olive oil is sizzling, fry the patties in small groups until golden on all sides. (Avoid overcrowding the skillet as this drops the heat of the cooking oil.) Remove the cooked fritters to a tray lined with paper towel and let to cool.

Serve with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese patties are a real pleasure. The golden exterior opens up to a soft center. The fresh spinach brings a fresh, moderately natural flavor, while the grated cheese offers a savory, savory richness. Feel free to swap the cheesy element with steamed, crushed potato if you wish.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Oil for frying (or alternatively neutral oil)
• Fresh lemon, to accompany

When using raw spinach, clean it thoroughly, getting rid of any tough stems, and roughly chop it into big pieces. Transfer in a large saucepan with a little water over a moderate heat. Once wilted, strain in a strainer for about 15 mins, then press out any extra water and reserve.

For thawed frozen spinach, thoroughly remove unwanted moisture.

Preheat the oil in a pan over a moderate heat and fry the diced onion and garlic cloves until translucent, about four minutes. Take off the heat.

Combine the cooked spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, spice, red spice, breadcrumbs and eggs in a big mixing bowl and season with seasoning. Combine completely until incorporated. If the dough appears too loose, mix in some extra breading.

Using your hands, mold the preparation into oval croquettes a bit bigger than a walnut shell but less bulky than an chicken egg, and place them on a baking sheet lined with parchment paper. Cover and chill for at least 60 minutes.

In a large frying pan over medium heat, preheat olive oil to a depth of about 1 centimeter. Cook the patties a small batch for two to three minutes on both sides, rotating so they are crispy everywhere, then transfer on absorbent paper.

Offer with lemon wedges.

Kroketes Fakes

With their crispy exterior and tender interior, these patties are not only tasty but also a wonderfully nutritious bite or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to garnish

Put the lentils in a pot and submerge with ample fresh water. Cook over a medium flame for about 20 mins or until nearly done, adding additional water to keep the lentils covered if needed.

Add the cracked wheat and keep cooking until fully cooked. Strain the mixture well and put aside in a container.

Preheat 50% of the