🔗 Share this article

Leek Croquettes

Bite-sized pan-fried patties, often known as keftedes, are a treasured signature dish in Jewish culinary traditions. These leek patties offer a flavorful blend of hearty minced beef with the gentle, sweetly mild taste of leeks, rendering them utterly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks properly and cut away the roots and most of the dark green parts. Cut into halves lengthways then into 1.5cm rounds. Transfer in a deep pan and cover with cold water, then heat over a medium heat for about 20 minutes or until cooked through.

Drain the leeks and place in a large mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and paprika and spice well with seasoning. Mix completely using your fingers then form a several scoops into a ball, shaping a slightly. Set on a tray and repeat for the remaining of the ingredients.

Preheat olive oil in a pan to a amount of about 2cm over a medium heat. When the oil is ready, fry the patties in small batches until golden on both sides. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Remove the cooked fritters to a dish covered with paper towel and allow to rest.

Offer with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a real treat. The golden outside gives way to a soft interior. The fresh spinach imparts a vibrant, slightly green note, while the cheese offers a deep, savory smoothness. You can substitute the cheese with boiled, pureed spuds if you like.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 eggs
• Oil for pan-frying (or sunflower oil)
• Lemon wedges, to serve

If using raw spinach, clean it carefully, removing any stalks, and coarsely chop it into big pieces. Transfer in a deep pan with a little water over a moderate heat. Once cooked, strain in a strainer for about a quarter hour, then press out any remaining moisture and reserve.

For previously frozen spinach, carefully press out extra water.

Preheat the cooking oil in a pan over a moderate heat and saute the chopped onion and garlic cloves until translucent, about 4 minutes. Remove from the heat.

Place the prepared spinach, sauteed onion and garlic, hard cheese, soft cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a container and spice with seasoning. Mix completely until combined. If the preparation looks too wet, add some extra crumbs.

By hand, shape the preparation into oval shapes slightly larger than a nut but more compact than an large egg, and put them on a baking sheet lined with baking paper. Seal and refrigerate for at least one hour.

In a wide pan over moderate heat, heat olive oil to a depth of about 1cm. Cook the fritters a few at a time for a couple of minutes on both sides, rotating so they are golden brown all over, then transfer on kitchen roll.

Present with fresh lemon.

Lentil Patties

Boasting a crispy exterior and moist center, these croquettes are not only flavorful but also a wonderfully nutritious appetizer or dish.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to accompany

Put the dry lentils in a pot and cover with plenty of fresh water. Boil over a medium heat for about 20 mins or until nearly done, adding extra liquid to ensure the lentils submerged if required.

Stir in the bulgur wheat and proceed cooking until softened. Drain the lentils and burghul well and reserve in a mixing bowl.

Warm half of the