Bite-sized crispy croquettes, typically known as keftedes, stand as a beloved signature dish in Sephardic Jewish cooking. These wonderful leek croquettes present a delicious blend of rich ground beef with the delicate, slightly sweet essence of tender leeks, making them utterly irresistible.
Makes 12
Wash the green leeks well and cut away the root ends and the bulk of the dark green parts. Slice in half lengthways then into 1.5-centimeter slices. Put in a deep pan and submerge with fresh water, then heat over a medium flame for about twenty minutes or until softened.
Drain the cooked leeks and transfer in a mixing bowl with the minced beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and paprika and season well with salt and pepper. Stir well using your palms then form a several scoops into a patty, shaping a little. Set on a plate and repeat for the balance of the mixture.
Warm oil in a skillet to a depth of about 2cm over a medium heat. When the olive oil is ready, fry the fritters in batches until golden on both sides. (Do not fill the frying pan as this reduces the heat of the cooking oil.) Transfer the finished patties to a tray lined with paper towel and permit to rest.
Serve with lemon wedges.
These amazing spinach with cheese croquettes are a real delight. The golden exterior gives way to a smooth filling. The spinach brings a vibrant, somewhat natural taste, while the grated cheese provides a deep, savory creaminess. You can substitute the cheese with steamed, pureed potato if you like.
Yields 16–18
For raw spinach, rinse it well, discarding any hard stems, and cut into it into large chunks. Transfer in a large saucepan with a little liquid over a medium heat. Once softened, strain in a colander for about a quarter hour, then remove any excess liquid and reserve.
If using thawed frozen spinach, carefully press out extra water.
Heat the oil in a frying pan over a medium heat and saute the diced onion and garlic until softened, about 4 minutes. Turn off the heat.
Place the wilted spinach, fried onion and garlic, hard cheese, ricotta, nutmeg, paprika, breading and beaten eggs in a large bowl and season with seasoning. Stir well until incorporated. If the preparation seems too loose, mix in some extra breading.
Using your hands, shape the mixture into oval croquettes slightly larger than a nut but smaller than an egg, and put them on a tray covered with wax paper. Cover and chill for at least one hour.
In a big skillet over medium flame, preheat cooking oil to a amount of about half an inch. Brown the croquettes a small batch for a couple of minutes on both sides, turning so they are golden everywhere, then place on paper towel.
Present with lemon wedges.
With their crunchy outside and moist center, these croquettes are not only tasty but also a highly wholesome snack or dish.
Makes 12
Place the brown lentils in a pot and fill with ample cold water. Boil over a medium heat for about 20 mins or until partially softened, pouring additional water to keep the legumes covered if needed.
Mix in the bulgur wheat and keep cooking until fully cooked. Drain the lentils and burghul well and reserve in a container.
Heat 50% of the
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