🔗 Share this article

Leek Croquettes

Bite-sized crispy fritters, typically called keftedes, stand as a cherished signature dish in Jewish cuisine. These wonderful leek patties offer a delicious blend of rich beef with the delicate, slightly sweet essence of tender leeks, making them truly irresistible.

Produces 12

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

Thoroughly wash the fresh leeks well and trim off the root ends and most of the green stalk. Cut into halves lengthways then into half-inch slices. Transfer in a deep frying pan and submerge with cold water, then heat over a moderate heat for about twenty minutes or until cooked through.

Drain the softened leeks and transfer in a mixing bowl with the minced beef, eggs, crumbs, dill, parsley and paprika and spice well with seasoning. Mix thoroughly using your fingers then form a few scoops into a ball, flattening a bit. Put on a plate and continue for the remaining of the ingredients.

Heat cooking oil in a skillet to a depth of about ¾ inch over a medium flame. When the oil is sizzling, brown the patties in batches until golden on all sides. (Avoid overcrowding the skillet as this lowers the temperature of the oil.) Take out the finished croquettes to a dish lined with absorbent paper and let to rest.

Present with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese patties are a genuine pleasure. The golden crust reveals a creamy interior. The fresh spinach brings a bright, somewhat green note, while the dairy offers a savory, umami creaminess. Feel free to swap the cheesy element with steamed, mashed spuds if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Oil for pan-frying (or vegetable oil)
• Lemon slices, to accompany

When using leafy greens, wash it carefully, getting rid of any stalks, and roughly chop it into big pieces. Put in a large saucepan with a little hot water over a medium heat. Once wilted, strain in a colander for about a quarter hour, then remove any excess liquid and set aside.

When working with previously frozen spinach, thoroughly press out excess liquid.

Heat the cooking oil in a frying pan over a moderate heat and saute the chopped onion and garlic cloves until tender, about four minutes. Take off the heat.

Combine the wilted spinach, fried onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, red spice, dry crumbs and eggs in a container and spice with pepper and salt. Combine completely until blended. If the dough looks too loose, incorporate some extra crumbs.

Using your hands, form the dough into oval shapes somewhat larger than a walnut but smaller than an large egg, and put them on a baking sheet covered with wax paper. Seal and refrigerate for at least one hour.

In a big skillet over medium heat, warm cooking oil to a level of about 1 centimeter. Fry the patties a small batch for 2–3 minutes on both sides, rotating so they are golden everywhere, then place on absorbent paper.

Serve with fresh lemon.

Lentil Patties

Boasting a crunchy outside and moist center, these croquettes are not only delicious but also a extremely nutritious appetizer or dish.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to accompany

Place the brown lentils in a saucepan and fill with enough water. Boil over a medium flame for about 20 mins or until nearly done, pouring more water to keep the pulses submerged if necessary.

Mix in the burghul and proceed cooking until fully cooked. Strain the ingredients thoroughly and set aside in a container.

Preheat a portion of the