🔗 Share this article

Leek Croquettes

Bite-sized fried patties, often called keftedes, stand as a cherished delicacy in Jewish cuisine. These particular leek croquettes offer a delicious blend of savory ground beef with the subtle, slightly sweet taste of tender leeks, rendering them utterly addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the green leeks well and trim off the roots and the majority of the green stalk. Chop lengthwise lengthways then into 1.5cm rounds. Transfer in a deep frying pan and submerge with cold water, then simmer over a moderate heat for about 20 minutes or until softened.

Strain the softened leeks and put in a large mixing bowl with the ground beef, eggs, breadcrumbs, dill, chopped parsley and spice and spice well with seasoning. Stir thoroughly using your fingers then form a several scoops into a patty, pressing a little. Set on a platter and proceed for the rest of the mixture.

Preheat cooking oil in a pan to a depth of about ¾ inch over a medium flame. When the heated oil is hot, cook the croquettes in small batches until crispy on each side. (Do not fill the pan as this drops the oil temperature of the oil.) Transfer the cooked croquettes to a tray lined with paper towel and permit to cool.

Offer with lemon wedges.

Spinach Patties

These delightful cheesy spinach fritters are a true pleasure. The crunchy exterior opens up to a smooth filling. The spinach brings a fresh, moderately green note, while the grated cheese gives a savory, umami richness. You can substitute the cheese with steamed, pureed potatoes if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Oil for pan-frying (or use sunflower oil)
• Lemon wedges, to serve

For leafy greens, clean it carefully, discarding any tough stems, and coarsely chop it into large chunks. Transfer in a large saucepan with a little liquid over a medium flame. Once cooked, drain in a sieve for about 15 mins, then remove any extra water and reserve.

If using thawed frozen spinach, completely squeeze out extra water.

Preheat the olive oil in a pan over a medium flame and fry the chopped onion and minced garlic until translucent, about a few minutes. Remove from the stove.

Combine the prepared spinach, fried onion and softened garlic, hard cheese, creamy cheese, grated nutmeg, paprika, breadcrumbs and beaten eggs in a container and flavor with salt and pepper. Mix well until combined. If the preparation appears too soft, add some additional breading.

With your fingers, mold the dough into oval croquettes a bit bigger than a nut but smaller than an large egg, and place them on a plate topped with baking paper. Wrap and chill for at least 60 minutes.

In a large frying pan over medium heat, warm cooking oil to a level of about 1 centimeter. Fry the fritters a small batch for two to three minutes each side, rotating so they are golden brown completely, then put on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

Featuring a crunchy outside and tender interior, these fritters are not only delicious but also a extremely wholesome bite or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and fresh lemon, to accompany

Put the brown lentils in a pot and cover with ample fresh water. Simmer over a medium heat for about twenty minutes or until almost cooked, pouring more water to keep the legumes submerged if needed.

Add the bulgur wheat and keep cooking until tender. Drain the mixture well and put aside in a bowl.

Preheat 50% of the