🔗 Share this article

Leek Croquettes

Bite-sized crispy patties, often known as keftedes, represent a cherished speciality in Jewish culinary traditions. These wonderful leek patties present a flavorful combination of savory ground beef with the subtle, slightly sweet taste of leeks, rendering them utterly addictive.

Yields 12

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

Wash the fresh leeks carefully and cut away the base and the bulk of the green tops. Chop in half longways then into half-inch slices. Transfer in a large skillet and fill with cold water, then simmer over a medium heat for about 20 minutes or until softened.

Drain the leeks and transfer in a large mixing bowl with the beef, beaten eggs, matzo meal, dill, flat-leaf parsley and spice and season liberally with seasoning. Mix completely using your fingers then shape a few spoonfuls into a croquette, pressing a bit. Place on a tray and proceed for the balance of the ingredients.

Heat olive oil in a frying pan to a depth of about 2 centimeters over a moderate heat. When the heated oil is hot, cook the fritters in batches until crispy on each side. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Take out the cooked croquettes to a plate lined with kitchen paper and permit to drain.

Serve with lemon slices.

Spinach Croquettes

These spinach with cheese croquettes are a true delight. The golden crust reveals a smooth interior. The leafy spinach brings a bright, moderately earthy taste, while the grated cheese provides a rich, savory creaminess. Feel free to swap the cheesy element with boiled, crushed potato if you like.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to garnish

When using leafy greens, rinse it well, getting rid of any stalks, and coarsely chop it into sizable portions. Put in a deep pan with a little hot water over a medium flame. Once wilted, drain in a colander for about 15 mins, then squeeze out any extra water and reserve.

For previously frozen spinach, carefully remove excess liquid.

Warm the oil in a frying pan over a medium flame and cook the chopped onion and minced garlic until tender, about a few minutes. Take off the stove.

Put the prepared spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, paprika, breading and eggs in a big mixing bowl and season with salt and pepper. Stir thoroughly until incorporated. If the dough seems too wet, add some more breading.

Using your hands, form the dough into oval croquettes slightly larger than a walnut shell but more compact than an large egg, and set them on a baking sheet lined with parchment paper. Seal and chill for at least 1 hour.

In a big skillet over medium heat, heat olive oil to a depth of about 1 centimeter. Fry the patties a small batch for 2–3 minutes per side, rotating so they are golden brown completely, then put on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these patties are not only delicious but also a highly healthy appetizer or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to accompany

Place the dry lentils in a pot and fill with enough fresh water. Simmer over a medium flame for about 20 minutes or until nearly done, including extra liquid to maintain the lentils immersed if needed.

Mix in the cracked wheat and proceed cooking until softened. Drain the ingredients completely and set aside in a bowl.

Preheat a portion of the