🔗 Share this article

Leek Croquettes

Petite crispy patties, typically called keftedes, are a cherished delicacy in Jewish cooking. These leek croquettes deliver a flavorful combination of hearty ground beef with the gentle, mildly sweet essence of fresh leeks, and they are utterly addictive.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for frying
• Lemon slices, to garnish

Wash the green leeks properly and trim off the base and most of the dark green parts. Cut in half longways then into 1.5cm pieces. Transfer in a deep pan and fill with fresh water, then simmer over a medium heat for about twenty minutes or until tender.

Remove the water from the cooked leeks and put in a large mixing bowl with the ground beef, beaten eggs, crumbs, fresh dill, chopped parsley and sweet paprika and spice generously with salt and pepper. Mix completely using your hands then form a few tablespoonfuls into a ball, pressing a bit. Put on a platter and continue for the rest of the ingredients.

Preheat olive oil in a skillet to a level of about 2cm over a medium heat. When the heated oil is hot, brown the fritters in batches until golden on both sides. (Do not fill the skillet as this reduces the heat of the oil.) Remove the cooked patties to a dish covered with kitchen paper and permit to rest.

Present with lemon slices.

Spinach Croquettes

These amazing spinach and cheese patties are a true pleasure. The crunchy exterior reveals a creamy interior. The leafy spinach adds a bright, somewhat green flavor, while the cheese provides a rich, flavorful richness. Feel free to swap the cheese with boiled, crushed potatoes if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Olive oil for frying (or alternatively neutral oil)
• Lemon slices, to accompany

When using fresh spinach, rinse it well, discarding any stalks, and cut into it into large chunks. Place in a large saucepan with a small amount liquid over a medium flame. Once wilted, drain in a colander for about 15 mins, then remove any remaining moisture and set aside.

For previously frozen spinach, completely press out unwanted moisture.

Heat the olive oil in a frying pan over a medium heat and fry the diced onion and minced garlic until tender, about a few minutes. Turn off the heat.

Put the prepared spinach, sauteed onion and garlic, kefalotyri, ricotta, spice, paprika, breading and eggs in a large bowl and season with seasoning. Combine completely until blended. If the preparation seems too soft, mix in some more breading.

With your fingers, shape the preparation into oval croquettes slightly larger than a nut but smaller than an egg, and place them on a baking sheet covered with baking paper. Seal and chill for at least 1 hour.

In a large frying pan over medium flame, warm cooking oil to a amount of about half an inch. Brown the fritters a few at a time for 2–3 minutes on both sides, rotating so they are golden all over, then place on absorbent paper.

Serve with lemon wedges.

Lentil Patties

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

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to accompany

Add the brown lentils in a saucepan and submerge with ample fresh water. Simmer over a moderate heat for about 20 mins or until nearly done, pouring more water to maintain the legumes immersed if needed.

Add the cracked wheat and continue cooking until softened. Strain the ingredients thoroughly and set aside in a mixing bowl.

Heat 50% of the