🔗 Share this article

Leek Croquettes

Bite-sized fried patties, often called keftedes, are a cherished signature dish in Jewish culinary traditions. These leek fritters present a delicious fusion of hearty minced beef with the subtle, mildly sweet essence of fresh leeks, making them truly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to garnish

Clean the leeks properly and cut away the roots and the bulk of the green tops. Chop into halves longways then into 1.5-centimeter rounds. Put in a large skillet and cover with cold water, then heat over a medium flame for about 20 minutes or until cooked through.

Strain the leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and flavor generously with salt and pepper. Mix thoroughly using your palms then shape a couple of tablespoonfuls into a patty, flattening a slightly. Set on a tray and repeat for the balance of the preparation.

Warm oil in a frying pan to a depth of about ¾ inch over a medium heat. When the oil is sizzling, fry the croquettes in small batches until golden on all sides. (Don't overcrowd the skillet as this lowers the heat of the oil.) Transfer the cooked patties to a tray topped with absorbent paper and permit to rest.

Serve with lemon slices.

Spinach Patties

These delightful cheesy spinach patties are a real delight. The golden outside reveals a creamy center. The leafy spinach brings a vibrant, somewhat earthy note, while the cheese offers a savory, flavorful smoothness. You can substitute the dairy cheese with cooked, crushed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or use neutral oil)
• Lemon wedges, to serve

For fresh spinach, rinse it carefully, getting rid of any tough stems, and cut into it into large chunks. Transfer in a large saucepan with a small amount liquid over a medium heat. Once softened, strain in a colander for about 15 mins, then squeeze out any extra water and set aside.

For thawed frozen spinach, carefully press out extra water.

Warm the oil in a pan over a medium heat and fry the onion and garlic cloves until softened, about 4 minutes. Turn off the flame.

Put the cooked spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a container and spice with pepper and salt. Combine thoroughly until combined. If the dough appears too soft, incorporate some extra breadcrumbs.

By hand, mold the mixture into oval croquettes slightly larger than a walnut but more compact than an egg, and place them on a plate lined with parchment paper. Wrap and chill for at least 60 minutes.

In a large frying pan over medium flame, preheat cooking oil to a depth of about 1 centimeter. Fry the fritters a small batch for 2–3 minutes on both sides, turning so they are golden brown completely, then transfer on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

With their golden crust and moist center, these croquettes are not only delicious but also a extremely wholesome appetizer or dish.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to garnish

Add the dry lentils in a pot and submerge with plenty of water. Cook over a moderate heat for about 20 mins or until nearly done, including more water to maintain the legumes covered if necessary.

Add the burghul and keep cooking until tender. Strain the ingredients well and reserve in a container.

Heat a portion of the