🔗 Share this article

Leek Croquettes

Bite-sized pan-fried fritters, commonly called keftedes, are a beloved delicacy in Jewish cooking. These particular leek croquettes deliver a delicious combination of rich minced beef with the delicate, slightly sweet taste of tender leeks, making them utterly irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon slices, to serve

Wash the green leeks well and cut away the base and the bulk of the green tops. Chop lengthwise lengthways then into 1.5cm rounds. Put in a deep pan and cover with fresh water, then cook over a medium heat for about twenty minutes or until cooked through.

Remove the water from the softened leeks and transfer in a mixing bowl with the beef, eggs, matzo meal, fresh dill, parsley and sweet paprika and season well with pepper and salt. Mix thoroughly using your palms then mold a several spoonfuls into a patty, shaping a slightly. Set on a tray and continue for the rest of the ingredients.

Warm oil in a skillet to a level of about ¾ inch over a moderate heat. When the heated oil is ready, brown the patties in batches until golden on each side. (Don't overcrowd the pan as this lowers the oil temperature of the cooking oil.) Remove the finished patties to a dish lined with kitchen paper and permit to rest.

Present with lemon slices.

Spinach Croquettes

These spinach and cheese fritters are a genuine delight. The crunchy crust opens up to a creamy filling. The leafy spinach brings a bright, somewhat earthy taste, while the grated cheese offers a savory, umami richness. It's possible to replace the dairy cheese with steamed, pureed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, thawed in the fridge in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 large eggs
• Cooking oil for deep-frying (or vegetable oil)
• Fresh lemon, to garnish

If using fresh spinach, wash it well, discarding any tough stems, and coarsely chop it into big pieces. Put in a deep pan with a bit of liquid over a medium flame. Once wilted, strain in a colander for about 15 mins, then press out any remaining moisture and put aside.

When working with previously frozen spinach, completely press out unwanted moisture.

Heat the olive oil in a frying pan over a medium flame and fry the diced onion and garlic until softened, about a few minutes. Remove from the flame.

Put the cooked spinach, cooked onion and softened garlic, hard cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and season with salt and pepper. Combine completely until blended. If the preparation seems too wet, add some more crumbs.

By hand, form the preparation into elongated patties a bit bigger than a walnut but less bulky than an egg, and set them on a tray lined with baking paper. Cover and cool for at least 1 hour.

In a big skillet over medium flame, warm oil to a level of about 1cm. Brown the patties a few at a time for a couple of minutes per side, rotating so they are golden brown all over, then transfer on paper towel.

Serve with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these fritters are not only flavorful but also a wonderfully healthy appetizer or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and lemon slices, to accompany

Place the dry lentils in a pan and fill with plenty of water. Boil over a medium heat for about 20 mins or until partially softened, adding additional water to keep the pulses submerged if necessary.

Add the cracked wheat and continue cooking until fully cooked. Remove the water from the lentils and burghul completely and reserve in a mixing bowl.

Preheat 50% of the