🔗 Share this article

Leek Croquettes

Small fried patties, commonly known as keftedes, represent a beloved signature dish in Jewish culinary traditions. These wonderful leek croquettes deliver a delicious fusion of savory ground beef with the delicate, sweetly mild taste of fresh leeks, rendering them absolutely addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to serve

Wash the green leeks carefully and remove the base and the bulk of the green stalk. Slice into halves longways then into half-inch rounds. Place in a large skillet and submerge with fresh water, then cook over a medium heat for about 20 minutes or until tender.

Drain the leeks and place in a big bowl with the beef, eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and season generously with salt and pepper. Combine completely using your fingers then mold a couple of spoonfuls into a patty, flattening a little. Place on a platter and proceed for the balance of the ingredients.

Warm olive oil in a frying pan to a depth of about ¾ inch over a medium flame. When the olive oil is ready, brown the patties in small groups until crispy on each side. (Avoid overcrowding the skillet as this reduces the heat of the oil.) Transfer the finished croquettes to a plate topped with kitchen paper and permit to drain.

Offer with lemon slices.

Spinach Patties

These spinach and cheese fritters are a real pleasure. The crunchy outside reveals a soft interior. The fresh spinach adds a vibrant, slightly natural flavor, while the dairy offers a deep, savory richness. You can substitute the cheesy element with steamed, pureed spuds if you like.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Oil for frying (or neutral oil)
• Lemon wedges, to serve

For raw spinach, wash it carefully, removing any stalks, and cut into it into sizable portions. Put in a deep pan with a little liquid over a medium flame. Once softened, drain in a colander for about 15 mins, then press out any extra water and reserve.

If using thawed frozen spinach, carefully press out unwanted moisture.

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

Combine the cooked spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, spice, paprika, breadcrumbs and beaten eggs in a big mixing bowl and season with pepper and salt. Combine thoroughly until combined. If the mixture looks too soft, mix in some more crumbs.

Using your hands, shape the mixture into oval shapes slightly larger than a nut but more compact than an egg, and put them on a tray topped with parchment paper. Wrap and chill for at least 1 hour.

In a big skillet over medium flame, preheat olive oil to a level of about 1cm. Fry the patties a few at a time for 2–3 minutes per side, flipping so they are golden brown all over, then put on paper towel.

Serve with fresh lemon.

Kroketes Fakes

With their crunchy outside and tender interior, these fritters are not only delicious but also a highly healthy appetizer or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to accompany

Add the lentils in a saucepan and submerge with plenty of fresh water. Simmer over a moderate heat for about 20 minutes or until nearly done, adding additional water to keep the pulses immersed if needed.

Add the burghul and proceed cooking until softened. Strain the ingredients thoroughly and reserve in a container.

Warm a portion of the