🔗 Share this article

Leek Croquettes

Bite-sized fried croquettes, often called keftedes, stand as a treasured delicacy in Jewish culinary traditions. These particular leek patties present a flavorful blend of savory minced beef with the gentle, slightly sweet essence of fresh leeks, and they are truly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to serve

Clean the fresh leeks carefully and trim off the roots and the majority of the green stalk. Cut in half longways then into 1.5-centimeter rounds. Transfer in a deep frying pan and submerge with cold water, then simmer over a medium flame for about twenty minutes or until cooked through.

Remove the water from the softened leeks and put in a large mixing bowl with the beef, eggs, crumbs, chopped dill, flat-leaf parsley and sweet paprika and spice well with salt and pepper. Stir thoroughly using your fingers then shape a few spoonfuls into a patty, flattening a slightly. Set on a platter and continue for the rest of the mixture.

Warm cooking oil in a pan to a level of about 2 centimeters over a medium flame. When the olive oil is ready, brown the fritters in batches until golden on each side. (Avoid overcrowding the pan as this lowers the oil temperature of the oil.) Take out the finished croquettes to a tray topped with kitchen paper and permit to drain.

Offer with lemon wedges.

Keftes de Espinacha

These delightful spinach and cheese patties are a real delight. The crispy crust gives way to a creamy interior. The spinach imparts a fresh, somewhat earthy taste, while the dairy provides a deep, savory richness. Feel free to swap the dairy cheese with steamed, pureed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Cooking oil for frying (or alternatively vegetable oil)
• Lemon wedges, to serve

If using raw spinach, rinse it well, discarding any stalks, and coarsely chop it into sizable portions. Transfer in a large saucepan with a little liquid over a moderate heat. Once wilted, remove in a colander for about a quarter hour, then squeeze out any remaining moisture and put aside.

If using defrosted spinach, completely squeeze out extra water.

Heat the olive oil in a skillet over a medium flame and cook the diced onion and minced garlic until tender, about a few minutes. Turn off the flame.

Put the wilted spinach, cooked onion and softened garlic, hard cheese, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a large bowl and season with pepper and salt. Mix thoroughly until combined. If the dough looks too wet, incorporate some more crumbs.

With your fingers, form the preparation into oval shapes a bit bigger than a walnut but less bulky than an chicken egg, and set them on a tray covered with baking paper. Cover and refrigerate for at least one hour.

In a large frying pan over medium heat, preheat oil to a amount of about half an inch. Cook the patties a handful for two to three minutes each side, flipping so they are golden everywhere, then transfer on paper towel.

Serve with lemon slices.

Kroketes Fakes

With their golden crust and tender interior, these croquettes are not only tasty but also a wonderfully wholesome snack or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to accompany

Put the dry lentils in a pan and cover with ample water. Boil over a medium flame for about twenty minutes or until partially softened, pouring extra liquid to ensure the pulses covered if necessary.

Mix in the bulgur wheat and continue cooking until fully cooked. Strain the mixture well and reserve in a mixing bowl.

Preheat 50% of the