🔗 Share this article

Leek Croquettes

Petite crispy patties, commonly called keftedes, represent a beloved delicacy in Jewish culinary traditions. These wonderful leek patties deliver a tasty blend of savory ground beef with the subtle, slightly sweet flavour of fresh leeks, and they are absolutely irresistible.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to garnish

Clean the fresh leeks carefully and remove the roots and the majority of the dark green parts. Cut lengthwise longways then into 1.5-centimeter slices. Place in a large skillet and submerge with fresh water, then simmer over a medium heat for about twenty minutes or until softened.

Strain the cooked leeks and put in a large mixing bowl with the ground beef, eggs, matzo meal, dill, chopped parsley and sweet paprika and spice well with salt and pepper. Mix completely using your fingers then shape a few spoonfuls into a ball, shaping a little. Put on a platter and proceed for the remaining of the preparation.

Warm oil in a pan to a depth of about 2cm over a medium flame. When the oil is ready, fry the fritters in small groups until golden on both sides. (Avoid overcrowding the frying pan as this reduces the temperature of the oil.) Take out the finished fritters to a dish covered with absorbent paper and let to drain.

Serve with lemon wedges.

Spinach Croquettes

These cheesy spinach patties are a genuine treat. The crunchy crust reveals a smooth interior. The leafy spinach brings a vibrant, slightly natural flavor, while the grated cheese provides a rich, savory creaminess. Feel free to swap the cheesy element with boiled, pureed potato if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 large eggs
• Oil for deep-frying (or use neutral oil)
• Lemon wedges, to garnish

For leafy greens, clean it thoroughly, getting rid of any tough stems, and cut into it into sizable portions. Put in a big pot with a little water over a moderate heat. Once cooked, strain in a sieve for about a quarter hour, then squeeze out any extra water and set aside.

For defrosted spinach, thoroughly squeeze out unwanted moisture.

Preheat the cooking oil in a pan over a moderate heat and saute the diced onion and garlic cloves until tender, about a few minutes. Take off the flame.

Place the cooked spinach, fried onion and garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breading and beaten eggs in a container and spice with seasoning. Combine well until incorporated. If the mixture looks too wet, add some more breading.

With your fingers, mold the mixture into oval croquettes slightly larger than a nut but more compact than an egg, and set them on a tray lined with wax paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over medium heat, heat cooking oil to a level of about 1cm. Brown the fritters a handful for two to three minutes per side, flipping so they are golden everywhere, then put on paper towel.

Present with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these patties are not only tasty but also a extremely nutritious appetizer or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Yogurt and fresh lemon, to serve

Place the brown lentils in a saucepan and fill with enough water. Boil over a moderate heat for about 20 mins or until nearly done, pouring additional water to maintain the legumes covered if required.

Stir in the cracked wheat and continue cooking until tender. Strain the ingredients completely and reserve in a mixing bowl.

Warm a portion of the