🔗 Share this article

Leek Croquettes

Bite-sized fried patties, typically called keftedes, represent a treasured speciality in Jewish culinary traditions. These particular leek patties present a delicious combination of hearty beef with the delicate, slightly sweet essence of tender leeks, rendering them utterly irresistible.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Thoroughly wash the leeks well and trim off the base and the majority of the green tops. Cut in half longways then into 1.5-centimeter rounds. Transfer in a large skillet and submerge with fresh water, then heat over a moderate heat for about twenty minutes or until cooked through.

Remove the water from the leeks and place in a big bowl with the minced beef, eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and spice well with seasoning. Stir thoroughly using your palms then shape a several spoonfuls into a ball, pressing a bit. Put on a plate and continue for the rest of the mixture.

Preheat oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the olive oil is ready, fry the croquettes in small batches until golden on both sides. (Don't overcrowd the frying pan as this reduces the oil temperature of the oil.) Remove the finished croquettes to a dish topped with kitchen paper and permit to rest.

Serve with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese fritters are a true treat. The golden outside gives way to a creamy center. The fresh spinach adds a vibrant, somewhat green taste, while the dairy provides a deep, savory smoothness. Feel free to swap the dairy cheese with boiled, crushed potato if you like.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 eggs
• Cooking oil for deep-frying (or use neutral oil)
• Fresh lemon, to garnish

If using raw spinach, wash it thoroughly, getting rid of any stalks, and coarsely chop it into large chunks. Transfer in a big pot with a bit of hot water over a moderate heat. Once softened, drain in a sieve for about 15 minutes, then squeeze out any remaining moisture and put aside.

For thawed frozen spinach, thoroughly remove unwanted moisture.

Heat the oil in a skillet over a medium flame and cook the diced onion and garlic cloves until tender, about 4 minutes. Turn off the stove.

Combine the wilted spinach, sauteed onion and garlic, kefalotyri, soft cheese, spice, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with seasoning. Stir well until incorporated. If the mixture appears too wet, add some more crumbs.

With your fingers, mold the mixture into oval croquettes somewhat larger than a walnut shell but more compact than an egg, and set them on a baking sheet topped with baking paper. Seal and cool for at least one hour.

In a big skillet over medium flame, preheat oil to a depth of about half an inch. Cook the fritters a small batch for two to three minutes per side, flipping so they are crispy completely, then place on paper towel.

Serve with lemon wedges.

Kroketes Fakes

With their crispy exterior and moist center, these fritters are not only tasty but also a extremely nutritious bite or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to garnish

Add the lentils in a pan and cover with enough fresh water. Simmer over a moderate heat for about twenty minutes or until almost cooked, adding additional water to ensure the lentils immersed if required.

Stir in the burghul and proceed cooking until softened. Strain the ingredients completely and reserve in a container.

Heat half of the