🔗 Share this article

Leek Patties

Small crispy croquettes, often called keftedes, stand as a cherished delicacy in Jewish culinary traditions. These wonderful leek croquettes present a tasty combination of rich beef with the gentle, slightly sweet taste of fresh leeks, and they are truly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon wedges, to garnish

Wash the fresh leeks well and remove the root ends and most of the dark green parts. Chop into halves lengthways then into 1.5cm pieces. Transfer in a deep pan and cover with fresh water, then cook over a medium flame for about twenty minutes or until tender.

Drain the softened leeks and place in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and sweet paprika and season generously with seasoning. Mix well using your fingers then mold a couple of tablespoonfuls into a patty, pressing a slightly. Place on a tray and continue for the remaining of the mixture.

Warm olive oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the heated oil is ready, brown the croquettes in small batches until golden on each side. (Do not fill the frying pan as this lowers the oil temperature of the oil.) Transfer the cooked patties to a dish lined with paper towel and permit to cool.

Serve with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a real delight. The golden crust reveals a creamy center. The fresh spinach brings a vibrant, moderately earthy flavor, while the grated cheese offers a savory, flavorful richness. It's possible to replace the dairy cheese with steamed, mashed spuds if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 eggs
• Oil for deep-frying (or vegetable oil)
• Lemon slices, to serve

When using leafy greens, rinse it carefully, removing any tough stems, and coarsely chop it into sizable portions. Place in a deep pan with a bit of hot water over a medium flame. Once softened, strain in a strainer for about 15 mins, then squeeze out any excess liquid and reserve.

When working with thawed frozen spinach, carefully remove extra water.

Heat the oil in a frying pan over a medium heat and saute the chopped onion and garlic until translucent, about four minutes. Turn off the heat.

Place the prepared spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, red spice, breading and eggs in a large bowl and flavor with salt and pepper. Stir thoroughly until incorporated. If the mixture seems too loose, add some additional crumbs.

Using your hands, form the preparation into oval croquettes slightly larger than a walnut but less bulky than an chicken egg, and place them on a baking sheet lined with wax paper. Cover and chill for at least one hour.

In a wide pan over moderate heat, warm oil to a amount of about 1 centimeter. Cook the fritters a small batch for 2–3 minutes on both sides, rotating so they are crispy completely, then put on paper towel.

Offer with fresh lemon.

Kroketes Fakes

Boasting a golden crust and moist center, these croquettes are not only delicious but also a extremely nutritious snack or dish.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to accompany

Put the dry lentils in a saucepan and submerge with enough fresh water. Cook over a moderate heat for about 20 mins or until nearly done, adding extra liquid to keep the pulses immersed if needed.

Mix in the burghul and continue cooking until softened. Drain the ingredients thoroughly and put aside in a bowl.

Heat 50% of the