🔗 Share this article

Leek Patties

Petite crispy croquettes, often referred to as keftedes, represent a beloved delicacy in Jewish cuisine. These leek patties deliver a tasty fusion of hearty ground beef with the subtle, sweetly mild essence of fresh leeks, rendering them truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon wedges, to accompany

Wash the leeks well and cut away the base and the majority of the green tops. Chop into halves longways then into 1.5-centimeter rounds. Put in a large skillet and cover with fresh water, then simmer over a moderate heat for about 20 minutes or until softened.

Remove the water from the cooked leeks and put in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and season liberally with pepper and salt. Stir completely using your fingers then shape a few scoops into a patty, flattening a little. Put on a tray and continue for the remaining of the preparation.

Heat oil in a skillet to a level of about ¾ inch over a medium flame. When the olive oil is hot, brown the fritters in batches until crispy on each side. (Avoid overcrowding the skillet as this lowers the temperature of the oil.) Transfer the ready fritters to a tray lined with kitchen paper and allow to rest.

Offer with fresh lemon.

Keftes de Espinacha

These cheesy spinach croquettes are a genuine pleasure. The crispy outside gives way to a creamy filling. The leafy spinach brings a vibrant, moderately green taste, while the grated cheese offers a savory, umami richness. It's possible to replace the cheese with cooked, pureed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Oil for pan-frying (or use sunflower oil)
• Lemon slices, to serve

For fresh spinach, wash it carefully, getting rid of any hard stems, and coarsely chop it into sizable portions. Put in a deep pan with a little liquid over a moderate heat. Once softened, remove in a strainer for about a quarter hour, then squeeze out any excess liquid and reserve.

When working with defrosted spinach, completely squeeze out excess liquid.

Warm the oil in a frying pan over a medium flame and saute the diced onion and minced garlic until translucent, about 4 minutes. Remove from the flame.

Put the wilted spinach, sauteed onion and garlic, kefalotyri, creamy cheese, nutmeg, paprika, dry crumbs and eggs in a large bowl and flavor with pepper and salt. Combine well until blended. If the dough seems too wet, mix in some more breadcrumbs.

Using your hands, form the preparation into oval croquettes slightly larger than a walnut but more compact than an egg, and place them on a baking sheet lined with wax paper. Wrap and cool for at least 1 hour.

In a wide pan over medium heat, warm olive oil to a level of about 1 centimeter. Cook the fritters a small batch for 2–3 minutes per side, turning so they are crispy all over, then put on absorbent paper.

Serve with fresh lemon.

Kroketes Fakes

With their golden crust and tender interior, these croquettes are not only flavorful but also a extremely nutritious bite or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to accompany

Put the brown lentils in a pan and cover with enough cold water. Boil over a moderate heat for about twenty minutes or until almost cooked, adding extra liquid to ensure the lentils immersed if necessary.

Add the cracked wheat and proceed cooking until tender. Strain the mixture well and reserve in a bowl.

Warm half of the