🔗 Share this article

Leek Croquettes

Small crispy patties, typically referred to as keftedes, stand as a treasured speciality in Jewish cooking. These leek croquettes present a tasty combination of savory ground beef with the subtle, sweetly mild taste of tender leeks, and they are utterly addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to accompany

Wash the fresh leeks carefully and trim off the base and the majority of the green stalk. Cut lengthwise longways then into half-inch rounds. Place in a deep frying pan and fill with fresh water, then heat over a medium heat for about 20 minutes or until tender.

Strain the leeks and place in a large mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and spice generously with pepper and salt. Combine completely using your hands then form a several spoonfuls into a patty, flattening a bit. Put on a tray and repeat for the rest of the mixture.

Warm oil in a skillet to a amount of about ¾ inch over a moderate heat. When the heated oil is ready, fry the patties in small batches until crispy on each side. (Don't overcrowd the skillet as this drops the heat of the oil.) Take out the finished patties to a dish lined with absorbent paper and let to rest.

Serve with lemon wedges.

Spinach Croquettes

These amazing cheesy spinach fritters are a real delight. The golden exterior gives way to a soft center. The fresh spinach brings a bright, moderately natural note, while the cheese provides a savory, umami smoothness. Feel free to swap the dairy cheese with boiled, pureed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Cooking oil for deep-frying (or neutral oil)
• Fresh lemon, to accompany

When using raw spinach, wash it carefully, getting rid of any tough stems, and cut into it into sizable portions. Put in a big pot with a little hot water over a medium heat. Once softened, remove in a colander for about 15 mins, then squeeze out any excess liquid and set aside.

For thawed frozen spinach, thoroughly remove unwanted moisture.

Warm the oil in a pan over a medium flame and cook the diced onion and minced garlic until translucent, about four minutes. Turn off the flame.

Combine the prepared spinach, fried onion and softened garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, breading and eggs in a large bowl and flavor with salt and pepper. Combine thoroughly until incorporated. If the mixture seems too wet, mix in some additional breadcrumbs.

Using your hands, shape the mixture into elongated patties somewhat larger than a nut but less bulky than an large egg, and put them on a tray covered with wax paper. Seal and refrigerate for at least one hour.

In a big skillet over moderate heat, warm olive oil to a depth of about half an inch. Cook the croquettes a few at a time for a couple of minutes each side, flipping so they are crispy everywhere, then put on paper towel.

Offer with fresh lemon.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these croquettes are not only flavorful but also a highly wholesome bite or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to accompany

Add the brown lentils in a pan and submerge with enough cold water. Cook over a moderate heat for about twenty minutes or until nearly done, pouring extra liquid to ensure the lentils covered if needed.

Stir in the burghul and keep cooking until fully cooked. Strain the mixture completely and reserve in a mixing bowl.

Warm half of the