🔗 Share this article

Leek Croquettes

Small fried fritters, commonly referred to as keftedes, represent a cherished speciality in Jewish culinary traditions. These leek fritters offer a delicious combination of hearty beef with the delicate, mildly sweet taste of tender leeks, rendering them utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Lemon wedges, to serve

Wash the leeks well and trim off the roots and most of the green stalk. Chop lengthwise along the length then into half-inch slices. Place in a deep frying pan and fill with fresh water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the leeks and place in a large mixing bowl with the minced beef, beaten eggs, matzo meal, fresh dill, chopped parsley and paprika and flavor generously with salt and pepper. Stir thoroughly using your palms then shape a couple of spoonfuls into a croquette, pressing a little. Set on a platter and repeat for the remaining of the mixture.

Preheat oil in a pan to a amount of about 2cm over a medium heat. When the olive oil is ready, fry the fritters in small batches until golden on all sides. (Avoid overcrowding the frying pan as this reduces the heat of the oil.) Take out the finished patties to a plate covered with kitchen paper and allow to cool.

Serve with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a true delight. The golden outside reveals a soft filling. The leafy spinach imparts a vibrant, moderately natural note, while the dairy offers a deep, savory creaminess. Feel free to swap the cheese with cooked, pureed potato if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 large eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to serve

If using leafy greens, clean it thoroughly, discarding any tough stems, and cut into it into large chunks. Transfer in a deep pan with a little water over a medium heat. Once wilted, drain in a sieve for about 15 minutes, then press out any extra water and set aside.

For defrosted spinach, thoroughly remove extra water.

Heat the cooking oil in a skillet over a medium flame and saute the chopped onion and minced garlic until softened, about four minutes. Take off the heat.

Put the prepared spinach, fried onion and garlic, kefalotyri, ricotta, spice, red spice, breading and eggs in a container and flavor with pepper and salt. Combine completely until blended. If the preparation seems too wet, mix in some additional breading.

By hand, mold the preparation into oval croquettes slightly larger than a walnut but less bulky than an chicken egg, and set them on a baking sheet lined with wax paper. Cover and cool for at least 60 minutes.

In a wide pan over medium flame, warm olive oil to a level of about 1 centimeter. Fry the fritters a few at a time for 2–3 minutes each side, rotating so they are golden brown completely, then place on absorbent paper.

Serve with fresh lemon.

Lentil Patties

With their crispy exterior and moist center, these croquettes are not only tasty but also a extremely wholesome bite or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to garnish

Put the lentils in a saucepan and submerge with ample cold water. Simmer over a medium flame for about twenty minutes or until almost cooked, adding more water to keep the lentils covered if required.

Mix in the cracked wheat and keep cooking until tender. Strain the mixture thoroughly and reserve in a mixing bowl.

Preheat a portion of the