Bite-sized fried croquettes, commonly called keftedes, are a treasured signature dish in Sephardic culinary traditions. These leek patties present a flavorful combination of savory minced beef with the subtle, sweetly mild flavour of leeks, making them absolutely crave-worthy.
Yields 12
Thoroughly wash the leeks carefully and trim off the root ends and the majority of the green tops. Cut in half lengthways then into half-inch rounds. Place in a deep pan and fill with fresh water, then simmer over a moderate heat for about 20 mins or until cooked through.
Remove the water from the leeks and transfer in a big bowl with the beef, eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and season liberally with pepper and salt. Mix well using your fingers then shape a few tablespoonfuls into a patty, shaping a little. Set on a tray and proceed for the balance of the mixture.
Heat olive oil in a frying pan to a level of about 2 centimeters over a medium heat. When the heated oil is ready, fry the fritters in small groups until golden brown on both sides. (Avoid overcrowding the pan as this lowers the oil temperature of the oil.) Transfer the ready fritters to a tray covered with paper towel and allow to drain.
Serve with fresh lemon.
These delightful spinach and cheese croquettes are a true delight. The crispy exterior opens up to a soft center. The fresh spinach brings a vibrant, slightly earthy taste, while the dairy provides a rich, umami richness. You can substitute the dairy cheese with cooked, crushed potato if you prefer.
Makes 16–18
When using raw spinach, clean it well, discarding any tough stems, and coarsely chop it into large chunks. Transfer in a deep pan with a small amount water over a medium flame. Once cooked, remove in a strainer for about 15 minutes, then squeeze out any remaining moisture and put aside.
When working with thawed frozen spinach, completely remove excess liquid.
Heat the cooking oil in a skillet over a medium flame and fry the chopped onion and minced garlic until translucent, about 4 minutes. Take off the flame.
Put the cooked spinach, fried onion and garlic, grated cheese, ricotta, spice, red spice, breading and beaten eggs in a big mixing bowl and flavor with pepper and salt. Mix thoroughly until combined. If the mixture looks too soft, incorporate some additional breadcrumbs.
With your fingers, mold the preparation into oval shapes slightly larger than a nut but smaller than an large egg, and place them on a baking sheet lined with parchment paper. Seal and chill for at least one hour.
In a big skillet over moderate heat, warm olive oil to a amount of about half an inch. Brown the patties a few at a time for a couple of minutes each side, rotating so they are golden all over, then place on kitchen roll.
Present with lemon wedges.
Featuring a crispy exterior and soft inside, these fritters are not only flavorful but also a highly nutritious snack or dish.
Yields 12
Place the lentils in a pot and submerge with ample fresh water. Cook over a moderate heat for about 20 mins or until almost cooked, adding additional water to maintain the lentils covered if needed.
Add the cracked wheat and proceed cooking until tender. Strain the ingredients well and put aside in a bowl.
Preheat half of the
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