🔗 Share this article

Leek Croquettes

Bite-sized crispy patties, often called keftedes, represent a treasured signature dish in Jewish cooking. These particular leek patties offer a delicious fusion of rich ground beef with the gentle, slightly sweet taste of fresh leeks, and they are truly crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks carefully and trim off the root ends and most of the green tops. Slice lengthwise lengthways then into 1.5cm pieces. Place in a large skillet and submerge with cold water, then simmer over a moderate heat for about twenty minutes or until cooked through.

Drain the softened leeks and transfer in a large mixing bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and flavor well with salt and pepper. Mix completely using your hands then mold a few tablespoonfuls into a croquette, pressing a little. Place on a platter and repeat for the remaining of the preparation.

Preheat oil in a frying pan to a level of about 2cm over a moderate heat. When the olive oil is hot, cook the fritters in small groups until golden brown on each side. (Don't overcrowd the frying pan as this drops the temperature of the oil.) Take out the finished fritters to a tray topped with kitchen paper and permit to drain.

Serve with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a real delight. The crunchy crust opens up to a creamy filling. The fresh spinach adds a vibrant, slightly natural flavor, while the cheese gives a savory, flavorful smoothness. It's possible to replace the cheesy element with steamed, pureed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Cooking oil for frying (or use neutral oil)
• Fresh lemon, to garnish

For leafy greens, clean it carefully, removing any tough stems, and roughly chop it into big pieces. Place in a deep pan with a bit of liquid over a medium flame. Once wilted, drain in a strainer for about 15 mins, then squeeze out any remaining moisture and put aside.

When working with thawed frozen spinach, completely press out excess liquid.

Heat the cooking oil in a pan over a medium heat and cook the onion and garlic until softened, about four minutes. Remove from the flame.

Combine the cooked spinach, fried onion and sauteed garlic, grated cheese, soft cheese, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and season with salt and pepper. Mix well until combined. If the preparation looks too soft, add some extra breadcrumbs.

With your fingers, 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 lined with parchment paper. Cover and chill for at least 1 hour.

In a wide pan over medium flame, heat oil to a depth of about 1cm. Cook the croquettes a small batch for a couple of minutes per side, turning so they are golden brown everywhere, then transfer on paper towel.

Offer with lemon wedges.

Lentil Croquettes

With their crispy exterior and soft inside, these fritters are not only flavorful but also a highly wholesome appetizer or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to serve

Place the lentils in a pot and cover with enough fresh water. Boil over a medium heat for about twenty minutes or until partially softened, including more water to maintain the lentils immersed if necessary.

Mix in the cracked wheat and proceed cooking until fully cooked. Strain the lentils and burghul completely and put aside in a bowl.

Heat 50% of the