🔗 Share this article

Leek Patties

Small crispy croquettes, commonly called keftedes, stand as a treasured signature dish in Jewish cooking. These wonderful leek patties present a flavorful fusion of hearty beef with the delicate, mildly sweet taste of tender leeks, making them absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks properly and remove the roots and the bulk of the green stalk. Chop in half along the length then into 1.5cm rounds. Place in a large skillet and cover with cold water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the softened leeks and put in a mixing bowl with the ground beef, beaten eggs, matzo meal, dill, parsley and sweet paprika and season liberally with pepper and salt. Stir well using your palms then shape a couple of scoops into a croquette, flattening a slightly. Place on a plate and proceed for the balance of the preparation.

Preheat olive oil in a skillet to a amount of about ¾ inch over a medium heat. When the oil is sizzling, cook the patties in small groups until golden on both sides. (Don't overcrowd the skillet as this lowers the oil temperature of the oil.) Remove the finished croquettes to a plate topped with absorbent paper and permit to cool.

Offer with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese fritters are a true treat. The crunchy outside opens up to a smooth interior. The leafy spinach adds a vibrant, slightly green taste, while the cheese gives a savory, flavorful richness. It's possible to replace the dairy cheese with steamed, mashed spuds if you prefer.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, defrosted overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if needed
• 3 fresh eggs
• Oil for frying (or vegetable oil)
• Lemon slices, to accompany

When using raw spinach, clean it well, getting rid of any tough stems, and roughly chop it into big pieces. Place in a large saucepan with a bit of water over a medium heat. Once wilted, drain in a colander for about 15 mins, then remove any remaining moisture and put aside.

If using thawed frozen spinach, completely remove unwanted moisture.

Warm the olive oil in a skillet over a medium heat and fry the diced onion and garlic until tender, about four minutes. Remove from the flame.

Combine the wilted spinach, cooked onion and garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breading and eggs in a large bowl and season with pepper and salt. Combine well until incorporated. If the dough appears too loose, add some additional crumbs.

Using your hands, mold the dough into oval shapes slightly larger than a nut but less bulky than an large egg, and set them on a baking sheet covered with parchment paper. Cover and cool for at least 60 minutes.

In a big skillet over medium heat, warm olive oil to a amount of about half an inch. Brown the fritters a small batch for a couple of minutes per side, turning so they are golden brown all over, then transfer on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these croquettes are not only tasty but also a wonderfully healthy appetizer or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to accompany

Put the dry lentils in a saucepan and fill with enough water. Boil over a moderate heat for about 20 minutes or until almost cooked, adding more water to maintain the pulses submerged if needed.

Add the bulgur wheat and continue cooking until tender. Remove the water from the mixture completely and reserve in a mixing bowl.

Heat a portion of the