🔗 Share this article

Leek Croquettes

Bite-sized pan-fried patties, commonly referred to as keftedes, represent a treasured speciality in Jewish cuisine. These wonderful leek patties offer a tasty fusion of rich ground beef with the gentle, sweetly mild taste of tender leeks, and they are absolutely irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon wedges, to garnish

Wash the leeks well and trim off the roots and the majority of the dark green parts. Cut lengthwise lengthways then into half-inch pieces. Put in a deep frying pan and cover with cold water, then cook over a medium heat for about twenty minutes or until softened.

Strain the cooked leeks and transfer in a big bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and spice and spice well with salt and pepper. Combine thoroughly using your fingers then shape a several scoops into a patty, pressing a little. Set on a tray and proceed for the balance of the mixture.

Heat oil in a skillet to a level of about 2cm over a medium flame. When the heated oil is sizzling, fry the patties in batches until crispy on both sides. (Do not fill the frying pan as this lowers the oil temperature of the oil.) Take out the cooked patties to a dish lined with kitchen paper and allow to drain.

Offer with lemon wedges.

Spinach Patties

These delightful spinach with cheese fritters are a real treat. The crunchy crust reveals a soft filling. The leafy spinach adds a vibrant, slightly earthy flavor, while the dairy offers a savory, flavorful richness. It's possible to replace the dairy cheese with cooked, pureed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 fresh eggs
• Oil for deep-frying (or vegetable oil)
• Fresh lemon, to serve

If using raw spinach, wash it carefully, getting rid of any stalks, and roughly chop it into large chunks. Place in a big pot with a small amount water over a medium heat. Once softened, strain in a colander for about a quarter hour, then press out any excess liquid and reserve.

When working with thawed frozen spinach, completely press out unwanted moisture.

Warm the cooking oil in a pan over a medium flame and fry the onion and minced garlic until softened, about 4 minutes. Remove from the heat.

Place the wilted spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, spice, red spice, dry crumbs and eggs in a container and season with seasoning. Stir completely until incorporated. If the preparation appears too loose, add some extra breadcrumbs.

By hand, mold the mixture into oval shapes somewhat larger than a nut but less bulky than an egg, and put them on a plate covered with baking paper. Wrap and chill for at least one hour.

In a big skillet over moderate heat, preheat olive oil to a depth of about half an inch. Fry the fritters a handful for a couple of minutes on both sides, flipping so they are crispy all over, then place on absorbent paper.

Serve with fresh lemon.

Kroketes Fakes

Boasting a golden crust and moist center, these patties are not only delicious but also a highly nutritious bite or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to garnish

Put the lentils in a pan and submerge with plenty of cold water. Cook over a medium flame for about 20 mins or until nearly done, including extra liquid to ensure the legumes immersed if needed.

Add the bulgur wheat and keep cooking until tender. Remove the water from the ingredients completely and put aside in a mixing bowl.

Warm half of the