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Leek Croquettes

Petite crispy patties, commonly called keftedes, represent a beloved signature dish in Sephardic cooking. These leek fritters present a flavorful fusion of savory beef with the gentle, mildly sweet taste of tender leeks, rendering them truly irresistible.

Produces 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Clean the fresh leeks carefully and trim off the roots and most of the green tops. Cut in half longways then into half-inch pieces. Put in a large skillet and fill with fresh water, then simmer over a moderate heat for about 20 mins or until cooked through.

Drain the softened leeks and put in a large mixing bowl with the minced beef, beaten eggs, crumbs, dill, parsley and spice and spice liberally with salt and pepper. Mix well using your palms then form a couple of tablespoonfuls into a patty, shaping a bit. Set on a platter and repeat for the rest of the ingredients.

Warm cooking oil in a pan to a amount of about 2 centimeters over a moderate heat. When the oil is sizzling, fry the croquettes in small groups until crispy on all sides. (Do not fill the frying pan as this lowers the temperature of the cooking oil.) Take out the finished croquettes to a tray covered with absorbent paper and permit to cool.

Present with lemon slices.

Keftes de Espinacha

These spinach and cheese fritters are a genuine treat. The crispy exterior reveals a smooth center. The spinach imparts a vibrant, moderately green taste, while the grated cheese offers a savory, savory richness. You can substitute the cheesy element with boiled, mashed potato if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 eggs
• Olive oil for pan-frying (or neutral oil)
• Lemon wedges, to garnish

For leafy greens, wash it thoroughly, removing any tough stems, and cut into it into sizable portions. Transfer in a big pot with a little hot water over a medium heat. Once softened, remove in a sieve for about 15 minutes, then remove any excess liquid and reserve.

For defrosted spinach, thoroughly squeeze out unwanted moisture.

Warm the olive oil in a pan over a medium heat and saute the onion and garlic until tender, about a few minutes. Take off the heat.

Put the wilted spinach, fried onion and garlic, grated cheese, creamy cheese, grated nutmeg, red spice, breading and eggs in a container and spice with salt and pepper. Combine thoroughly until combined. If the mixture looks too wet, incorporate some additional breading.

With your fingers, form the mixture into oval croquettes a bit bigger than a walnut but less bulky than an chicken egg, and place them on a baking sheet topped with wax paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over moderate heat, heat oil to a amount of about half an inch. Cook the croquettes a handful for two to three minutes each side, rotating so they are golden everywhere, then put on paper towel.

Offer with lemon wedges.

Lentil Patties

Boasting a crunchy outside and soft inside, these fritters are not only delicious but also a extremely healthy appetizer or meal.

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to serve

Put the lentils in a saucepan and fill with plenty of cold water. Cook over a medium flame for about 20 mins or until almost cooked, pouring additional water to maintain the legumes immersed if required.

Stir in the bulgur wheat and keep cooking until fully cooked. Strain the ingredients completely and reserve in a mixing bowl.

Heat half of the