🔗 Share this article

Leek Croquettes

Petite crispy fritters, often called keftedes, represent a cherished signature dish in Jewish culinary traditions. These wonderful leek patties present a delicious fusion of rich minced beef with the delicate, mildly sweet essence of tender leeks, making them absolutely irresistible.

Produces 12

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

Clean the fresh leeks carefully and remove the root ends and the bulk of the green stalk. Chop into halves lengthways then into half-inch slices. Place in a deep pan and submerge with fresh water, then simmer over a medium heat for about 20 mins or until softened.

Strain the softened leeks and place in a mixing bowl with the beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and season well with salt and pepper. Stir completely using your fingers then form a couple of spoonfuls into a croquette, pressing a little. Put on a plate and proceed for the rest of the ingredients.

Warm cooking oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the oil is sizzling, cook the patties in small batches until golden brown on each side. (Avoid overcrowding the frying pan as this reduces the heat of the cooking oil.) Remove the ready fritters to a dish topped with absorbent paper and permit to drain.

Present with lemon wedges.

Spinach Patties

These cheesy spinach fritters are a true treat. The crispy crust opens up to a soft filling. The leafy spinach imparts a bright, somewhat green taste, while the dairy offers a savory, umami richness. It's possible to replace the dairy cheese with boiled, mashed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Oil for pan-frying (or use neutral oil)
• Lemon slices, to accompany

For leafy greens, clean it thoroughly, removing any stalks, and roughly chop it into big pieces. Put in a big pot with a small amount liquid over a moderate heat. Once wilted, drain in a strainer for about 15 mins, then squeeze out any remaining moisture and reserve.

If using thawed frozen spinach, carefully press out unwanted moisture.

Heat the cooking oil in a pan over a moderate heat and fry the diced onion and garlic cloves until translucent, about a few minutes. Take off the flame.

Combine the wilted spinach, sauteed onion and garlic, kefalotyri, creamy cheese, nutmeg, red spice, dry crumbs and eggs in a large bowl and flavor with seasoning. Mix well until incorporated. If the dough appears too wet, incorporate some more breading.

By hand, shape the dough into elongated patties slightly larger than a nut but more compact than an large egg, and put them on a plate covered with baking paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over medium flame, heat cooking oil to a level of about 1cm. Fry the fritters a small batch for 2–3 minutes per side, rotating so they are golden brown everywhere, then place on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and tender interior, these patties are not only tasty but also a highly healthy snack or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to garnish

Place the brown lentils in a saucepan and cover with enough fresh water. Cook over a medium flame for about twenty minutes or until partially softened, pouring more water to maintain the legumes covered if needed.

Stir in the burghul and proceed cooking until tender. Drain the mixture completely and set aside in a container.

Warm half of the