🔗 Share this article

Leek Croquettes

Petite pan-fried patties, typically called keftedes, are a cherished speciality in Jewish culinary traditions. These leek patties offer a tasty fusion of savory ground beef with the delicate, mildly sweet taste of fresh leeks, and they are truly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Wash the leeks properly and cut away the roots and the bulk of the green tops. Cut into halves along the length then into half-inch slices. Place in a deep frying pan and submerge with cold water, then heat over a medium flame for about 20 mins or until softened.

Remove the water from the cooked leeks and transfer in a mixing bowl with the beef, eggs, crumbs, chopped dill, parsley and sweet paprika and spice generously with pepper and salt. Mix well using your fingers then mold a couple of tablespoonfuls into a patty, flattening a little. Set on a tray and repeat for the rest of the preparation.

Preheat oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the heated oil is ready, fry the fritters in small batches until crispy on each side. (Do not fill the frying pan as this drops the temperature of the cooking oil.) Transfer the ready fritters to a dish topped with kitchen paper and permit to cool.

Offer with lemon wedges.

Spinach Croquettes

These spinach with cheese fritters are a real delight. The crispy exterior reveals a creamy center. The leafy spinach imparts a bright, somewhat earthy flavor, while the dairy provides a savory, flavorful creaminess. Feel free to swap the dairy cheese with boiled, crushed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), with more if required
• 3 eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

If using raw spinach, rinse it thoroughly, removing any tough stems, and coarsely chop it into large chunks. Place in a large saucepan with a bit of water over a moderate heat. Once cooked, remove in a sieve for about 15 minutes, then remove any remaining moisture and reserve.

When working with defrosted spinach, carefully squeeze out unwanted moisture.

Warm the olive oil in a skillet over a medium heat and saute the diced onion and minced garlic until translucent, about a few minutes. Take off the stove.

Place the cooked spinach, sauteed onion and softened garlic, grated cheese, ricotta, nutmeg, red spice, breadcrumbs and beaten eggs in a large bowl and season with pepper and salt. Mix thoroughly until combined. If the dough seems too wet, mix in some more breading.

By hand, form the dough into oval shapes somewhat larger than a walnut shell but more compact than an chicken egg, and set them on a tray topped with baking paper. Cover and refrigerate for at least 1 hour.

In a large frying pan over moderate heat, preheat cooking oil to a amount of about half an inch. Cook the fritters a small batch for two to three minutes on both sides, turning so they are golden brown all over, then put on absorbent paper.

Offer with fresh lemon.

Kroketes Fakes

With their crunchy outside and tender interior, these patties are not only tasty but also a extremely wholesome bite or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and fresh lemon, to accompany

Add the brown lentils in a saucepan and fill with plenty of cold water. Cook over a medium flame for about 20 mins or until partially softened, including additional water to keep the lentils covered if necessary.

Add the cracked wheat and keep cooking until softened. Remove the water from the lentils and burghul well and put aside in a mixing bowl.

Preheat half of the