🔗 Share this article

Leek Croquettes

Petite crispy croquettes, typically called keftedes, stand as a treasured delicacy in Jewish culinary traditions. These wonderful leek patties deliver a delicious fusion of savory minced beef with the delicate, sweetly mild essence of tender leeks, making them utterly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to serve

Clean the green leeks properly and cut away the root ends and the majority of the green stalk. Slice into halves lengthways then into 1.5-centimeter pieces. Put in a deep pan and submerge with water, then heat over a medium heat for about 20 minutes or until tender.

Drain the leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, dill, chopped parsley and paprika and flavor well with seasoning. Combine thoroughly using your fingers then form a few spoonfuls into a croquette, shaping a bit. Set on a plate and continue for the rest of the preparation.

Preheat cooking oil in a pan to a amount of about 2cm over a medium flame. When the oil is hot, cook the fritters in small groups until golden on both sides. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Take out the ready patties to a tray covered with paper towel and permit to rest.

Serve with lemon wedges.

Spinach Patties

These amazing cheesy spinach fritters are a real treat. The crispy exterior opens up to a smooth filling. The spinach brings a fresh, moderately green flavor, while the grated cheese offers a deep, savory creaminess. You can substitute the cheese with steamed, crushed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, thawed in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Cooking oil for deep-frying (or use sunflower oil)
• Lemon slices, to garnish

When using raw spinach, wash it well, getting rid of any stalks, and cut into it into large chunks. Place in a deep pan with a small amount hot water over a medium flame. Once cooked, drain in a strainer for about a quarter hour, then press out any excess liquid and put aside.

If using previously frozen spinach, thoroughly squeeze out extra water.

Warm the oil in a skillet over a moderate heat and fry the chopped onion and garlic until translucent, about four minutes. Turn off the heat.

Combine the cooked spinach, cooked onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, red spice, dry crumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Stir thoroughly until combined. If the dough appears too loose, add some additional breadcrumbs.

By hand, mold the mixture into oval shapes somewhat larger than a nut but smaller than an large egg, and set them on a tray lined with wax paper. Wrap and chill for at least one hour.

In a wide pan over medium flame, preheat cooking oil to a amount of about 1cm. Brown the patties a handful for two to three minutes on both sides, rotating so they are golden completely, then transfer on paper towel.

Offer with fresh lemon.

Kroketes Fakes

With their crunchy outside and moist center, these croquettes are not only delicious but also a wonderfully wholesome bite or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to serve

Put the brown lentils in a saucepan and fill with enough water. Boil over a moderate heat for about 20 minutes or until almost cooked, pouring additional water to ensure the legumes immersed if necessary.

Add the cracked wheat and proceed cooking until tender. Drain the lentils and burghul well and reserve in a bowl.

Heat a portion of the