Leek Croquettes
Petite pan-fried patties, typically called keftedes, are a treasured signature dish in Sephardic Jewish culinary traditions. These wonderful leek patties offer a tasty blend of hearty ground beef with the gentle, sweetly mild taste of fresh leeks, and they are absolutely irresistible.
Produces 12
- 4 leeks
- 250g ground beef meat
- 2 large eggs
- 1 tbsp dry breadcrumbs
- 1 tbsp chopped dill, diced
- 1 tbsp parsley, finely chopped
- ½ tsp sweet paprika
- Extra virgin olive oil, for pan-frying
- Lemon slices, to garnish
Clean the leeks well and remove the base and the bulk of the green stalk. Chop in half lengthways then into 1.5-centimeter pieces. Place in a large skillet and submerge with water, then cook over a moderate heat for about 20 minutes or until cooked through.
Drain the leeks and transfer in a large mixing bowl with the ground beef, eggs, crumbs, chopped dill, chopped parsley and spice and spice generously with seasoning. Mix well using your palms then form a few scoops into a ball, pressing a little. Place on a platter and proceed for the rest of the ingredients.
Heat oil in a frying pan to a depth of about 2cm over a moderate heat. When the oil is ready, brown the fritters in small groups until golden brown on all sides. (Don't overcrowd the frying pan as this reduces the temperature of the cooking oil.) Transfer the finished croquettes to a tray lined with kitchen paper and allow to drain.
Present with fresh lemon.
Spinach Croquettes
These amazing spinach with cheese patties are a genuine treat. The crunchy outside reveals a smooth filling. The leafy spinach imparts a vibrant, slightly natural note, while the cheese gives a savory, savory richness. Feel free to swap the cheese with boiled, crushed spuds if you wish.
Yields 16–18
- 1kg baby spinach (alternatively about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
- 3 tbsp extra virgin oil
- 1 yellow onion, minced
- 2 cloves of garlic, crushed
- 100g hard cheese, grated
- 80g soft cheese
- ½ tsp nutmeg spice
- ½ tsp paprika
- 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
- 3 eggs
- Olive oil for frying (or use neutral oil)
- Fresh lemon, to serve
If using fresh spinach, wash it thoroughly, removing any stalks, and coarsely chop it into sizable portions. Place in a large saucepan with a little liquid over a moderate heat. Once cooked, strain in a strainer for about a quarter hour, then press out any excess liquid and set aside.
When working with thawed frozen spinach, completely press out unwanted moisture.
Warm the olive oil in a skillet over a medium heat and fry the onion and garlic cloves until translucent, about four minutes. Take off the stove.
Put the prepared spinach, cooked onion and softened garlic, kefalotyri, ricotta, spice, red spice, breadcrumbs and eggs in a large bowl and spice with pepper and salt. Stir well until incorporated. If the dough looks too loose, incorporate some more breadcrumbs.
With your fingers, mold the preparation into elongated patties somewhat larger than a walnut shell but more compact than an egg, and place them on a tray covered with parchment paper. Seal and refrigerate for at least 1 hour.
In a big skillet over moderate heat, warm oil to a depth of about half an inch. Brown the croquettes a handful for two to three minutes per side, rotating so they are golden all over, then transfer on absorbent paper.
Serve with lemon slices.
Lentil Croquettes
Boasting a crunchy outside and soft inside, these croquettes are not only flavorful but also a wonderfully wholesome appetizer or meal.
Yields 12
- 45g dry lentils (one-quarter cup)
- 90g cracked wheat (½ cup)
- 125ml olive oil (½ cup)
- 1 large onion, minced
- 1 tsp ground cumin
- 1 tbsp mint leaves, chopped
- 1 tbsp parsley, minced
- 1 fresh egg
- Pepper and salt, to liking
- Greek yoghurt and fresh lemon, to serve
Add the brown lentils in a pot and submerge with ample cold water. Simmer over a medium flame for about twenty minutes or until partially softened, adding additional water to keep the legumes immersed if necessary.
Mix in the bulgur wheat and proceed cooking until softened. Remove the water from the mixture well and put aside in a mixing bowl.
Preheat 50% of the
