🔗 Share this article

Leek Croquettes

Small crispy patties, often known as keftedes, represent a treasured speciality in Jewish culinary traditions. These leek fritters offer a flavorful fusion of savory beef with the subtle, sweetly mild taste of leeks, rendering them absolutely crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Lemon wedges, to accompany

Clean the green leeks carefully and remove the base and the majority of the dark green parts. Slice lengthwise along the length then into 1.5-centimeter rounds. Put in a large skillet and submerge with cold water, then heat over a moderate heat for about 20 mins or until softened.

Remove the water from the cooked leeks and put in a big bowl with the beef, eggs, matzo meal, dill, parsley and sweet paprika and spice well with seasoning. Mix well using your hands then form a couple of tablespoonfuls into a croquette, shaping a bit. Put on a platter and repeat for the balance of the preparation.

Heat cooking oil in a frying pan to a depth of about ¾ inch over a medium heat. When the heated oil is sizzling, fry the fritters in small groups until crispy on all sides. (Do not fill the frying pan as this lowers the temperature of the oil.) Take out the finished fritters to a plate topped with kitchen paper and let to drain.

Offer with fresh lemon.

Keftes de Espinacha

These cheesy spinach croquettes are a genuine pleasure. The crunchy exterior opens up to a smooth filling. The leafy spinach imparts a fresh, slightly natural taste, while the grated cheese provides a savory, umami creaminess. You can substitute the cheese with cooked, crushed potato if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Olive oil for deep-frying (or use vegetable oil)
• Lemon slices, to accompany

When using fresh spinach, clean it carefully, removing any tough stems, and roughly chop it into sizable portions. Transfer in a big pot with a bit of hot water over a medium flame. Once softened, remove in a colander for about a quarter hour, then press out any remaining moisture and set aside.

If using thawed frozen spinach, carefully remove excess liquid.

Warm the cooking oil in a pan over a medium heat and cook the onion and garlic cloves until tender, about a few minutes. Turn off the stove.

Put the wilted spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, spice, paprika, breadcrumbs and eggs in a big mixing bowl and season with pepper and salt. Mix thoroughly until blended. If the dough appears too loose, add some additional breadcrumbs.

By hand, shape the preparation into oval croquettes somewhat larger than a nut but more compact than an chicken egg, and place them on a baking sheet covered with parchment paper. Cover and cool for at least one hour.

In a wide pan over moderate heat, heat olive oil to a amount of about 1 centimeter. Cook the fritters a handful for two to three minutes on both sides, turning so they are golden all over, then put on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

With their crispy exterior and moist center, these patties are not only delicious but also a wonderfully wholesome bite or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to preference
• Yogurt and lemon wedges, to serve

Place the lentils in a pot and cover with enough fresh water. Boil over a medium heat for about twenty minutes or until almost cooked, adding extra liquid to maintain the pulses covered if needed.

Add the cracked wheat and keep cooking until fully cooked. Remove the water from the mixture thoroughly and set aside in a mixing bowl.

Preheat 50% of the