🔗 Share this article

Leek Croquettes

Bite-sized pan-fried croquettes, commonly known as keftedes, represent a treasured speciality in Jewish culinary traditions. These particular leek fritters present a tasty fusion of savory ground beef with the gentle, sweetly mild flavour of leeks, and they are utterly addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon wedges, to accompany

Clean the leeks properly and cut away the root ends and the majority of the green tops. Chop into halves lengthways then into half-inch slices. Place in a large skillet and cover with fresh water, then cook over a medium heat for about twenty minutes or until tender.

Remove the water from the softened leeks and put in a large mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and flavor generously with pepper and salt. Combine thoroughly using your palms then mold a couple of tablespoonfuls into a croquette, flattening a little. Put on a tray and continue for the remaining of the ingredients.

Preheat cooking oil in a skillet to a depth of about 2 centimeters over a medium heat. When the oil is ready, fry the fritters in batches until golden on all sides. (Don't overcrowd the skillet as this lowers the heat of the oil.) Transfer the finished croquettes to a dish covered with paper towel and allow to rest.

Present with lemon slices.

Spinach Patties

These amazing spinach and cheese patties are a true pleasure. The crispy outside gives way to a creamy filling. The fresh spinach imparts a fresh, somewhat earthy flavor, while the cheese provides a savory, savory richness. It's possible to replace the dairy cheese with cooked, mashed spuds if you like.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Cooking oil for frying (or use neutral oil)
• Lemon wedges, to accompany

If using raw spinach, clean it thoroughly, getting rid of any stalks, and cut into it into big pieces. Transfer in a deep pan with a little water over a moderate heat. Once wilted, strain in a sieve for about a quarter hour, then press out any extra water and put aside.

If using defrosted spinach, thoroughly remove extra water.

Preheat the olive oil in a frying pan over a medium heat and saute the onion and garlic until tender, about 4 minutes. Turn off the stove.

Combine the prepared spinach, fried onion and softened garlic, hard cheese, soft cheese, spice, sweet paprika, breading and eggs in a container and spice with pepper and salt. Mix completely until blended. If the preparation seems too loose, incorporate some extra crumbs.

By hand, shape the mixture into elongated patties a bit bigger than a walnut shell but smaller than an egg, and place them on a tray covered with wax paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over medium flame, warm cooking oil to a level of about 1cm. Brown the croquettes a small batch for two to three minutes each side, flipping so they are crispy all over, then transfer on kitchen roll.

Present with lemon slices.

Kroketes Fakes

Featuring a golden crust and tender interior, these croquettes are not only delicious but also a highly nutritious bite or main course.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to serve

Add the brown lentils in a pan and submerge with enough fresh water. Boil over a medium flame for about twenty minutes or until nearly done, adding additional water to keep the lentils immersed if required.

Stir in the burghul and proceed cooking until tender. Remove the water from the mixture completely and put aside in a container.

Warm a portion of the