🔗 Share this article

Leek Croquettes

Bite-sized fried patties, typically referred to as keftedes, stand as a cherished speciality in Jewish culinary traditions. These particular leek croquettes offer a delicious combination of hearty minced beef with the subtle, sweetly mild essence of leeks, making them utterly crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Clean the green leeks carefully and trim off the roots and the majority of the green stalk. Chop into halves longways then into 1.5cm pieces. Place in a large skillet and submerge with cold water, then cook over a medium flame for about 20 minutes or until softened.

Drain the cooked leeks and transfer in a large mixing bowl with the minced beef, beaten eggs, crumbs, fresh dill, chopped parsley and paprika and season liberally with salt and pepper. Stir thoroughly using your hands then form a couple of spoonfuls into a ball, shaping a slightly. Place on a tray and repeat for the remaining of the mixture.

Warm olive oil in a pan to a level of about 2 centimeters over a moderate heat. When the oil is ready, brown the patties in small groups until golden on all sides. (Don't overcrowd the pan as this drops the heat of the oil.) Remove the cooked fritters to a plate covered with paper towel and allow to drain.

Offer with fresh lemon.

Spinach Patties

These amazing cheesy spinach patties are a genuine treat. The crispy exterior reveals a creamy filling. The leafy spinach adds a bright, moderately earthy flavor, while the dairy offers a savory, savory smoothness. It's possible to replace the dairy cheese with steamed, mashed spuds if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted overnight in the cooler)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Oil for pan-frying (or use neutral oil)
• Lemon slices, to garnish

For raw spinach, wash it thoroughly, discarding any stalks, and cut into it into big pieces. Place in a big pot with a bit of hot water over a medium heat. Once cooked, drain in a colander for about a quarter hour, then press out any extra water and set aside.

When working with previously frozen spinach, thoroughly remove extra water.

Preheat the oil in a skillet over a medium flame and cook the chopped onion and garlic until tender, about four minutes. Turn off the stove.

Put the cooked spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, spice, paprika, breading and beaten eggs in a container and season with salt and pepper. Combine thoroughly until combined. If the mixture seems too loose, add some more breadcrumbs.

By hand, shape the dough into elongated patties slightly larger than a nut but smaller than an large egg, and put them on a tray topped with parchment paper. Seal and cool for at least 1 hour.

In a large frying pan over medium heat, heat olive oil to a level of about 1cm. Brown the croquettes a handful for a couple of minutes on both sides, rotating so they are crispy everywhere, then transfer on paper towel.

Serve with lemon slices.

Kroketes Fakes

Boasting a golden crust and soft inside, these croquettes are not only delicious but also a highly healthy bite or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and lemon slices, to accompany

Add the brown lentils in a saucepan and submerge with ample fresh water. Cook over a medium flame for about twenty minutes or until almost cooked, adding additional water to keep the lentils immersed if necessary.

Add the cracked wheat and keep cooking until softened. Remove the water from the ingredients well and put aside in a bowl.

Heat 50% of the