🔗 Share this article

Leek Croquettes

Petite pan-fried patties, commonly known as keftedes, stand as a treasured signature dish in Jewish cuisine. These particular leek fritters offer a delicious combination of savory beef with the delicate, sweetly mild flavour of fresh leeks, rendering them utterly irresistible.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to accompany

Wash the fresh leeks carefully and trim off the roots and the bulk of the green stalk. Cut lengthwise longways then into 1.5cm rounds. Transfer in a large skillet and fill with cold water, then simmer over a medium heat for about twenty minutes or until tender.

Strain the leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and flavor generously with seasoning. Combine well using your fingers then shape a couple of spoonfuls into a croquette, pressing a bit. Set on a platter and continue for the balance of the preparation.

Warm cooking oil in a frying pan to a depth of about 2cm over a medium heat. When the olive oil is sizzling, cook the patties in small batches until golden on all sides. (Do not fill the skillet as this reduces the temperature of the cooking oil.) Transfer the finished patties to a tray topped with paper towel and permit to drain.

Offer with lemon slices.

Spinach Croquettes

These amazing spinach with cheese patties are a true treat. The crispy exterior opens up to a soft interior. The leafy spinach imparts a bright, somewhat earthy flavor, while the dairy gives a deep, umami creaminess. Feel free to swap the cheesy element with steamed, crushed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 eggs
• Oil for frying (or use neutral oil)
• Lemon wedges, to serve

For leafy greens, rinse it well, removing any stalks, and roughly chop it into big pieces. Put in a big pot with a small amount hot water over a medium heat. Once wilted, strain in a strainer for about a quarter hour, then press out any extra water and put aside.

When working with previously frozen spinach, carefully squeeze out unwanted moisture.

Warm the olive oil in a pan over a medium flame and cook the onion and minced garlic until tender, about a few minutes. Turn off the heat.

Put the cooked spinach, cooked onion and garlic, grated cheese, creamy cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Stir well until incorporated. If the mixture appears too wet, mix in some extra breadcrumbs.

By hand, shape the dough into oval shapes a bit bigger than a nut but more compact than an large egg, and set them on a baking sheet lined with wax paper. Cover and refrigerate for at least 1 hour.

In a wide pan over medium flame, heat cooking oil to a depth of about 1 centimeter. Brown the fritters a handful for 2–3 minutes on both sides, flipping so they are golden brown everywhere, then put on paper towel.

Serve with fresh lemon.

Kroketes Fakes

Boasting a golden crust and tender interior, these patties are not only flavorful but also a extremely nutritious appetizer or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to accompany

Place the brown lentils in a pot and submerge with enough water. Simmer over a medium heat for about 20 mins or until almost cooked, including more water to ensure the pulses submerged if necessary.

Stir in the burghul and proceed cooking until softened. Strain the ingredients thoroughly and set aside in a container.

Preheat a portion of the