🔗 Share this article

Leek Croquettes

Bite-sized pan-fried fritters, typically known as keftedes, are a treasured delicacy in Jewish cuisine. These particular leek patties offer a tasty blend of rich minced beef with the gentle, mildly sweet flavour of leeks, making them utterly addictive.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon wedges, to garnish

Clean the leeks well and trim off the root ends and the bulk of the green tops. Cut lengthwise lengthways then into 1.5cm rounds. Put in a large skillet and submerge with cold water, then cook over a moderate heat for about twenty minutes or until cooked through.

Strain the cooked leeks and put in a big bowl with the beef, eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and spice generously with pepper and salt. Mix well using your fingers then shape a several tablespoonfuls into a patty, pressing a slightly. Put on a tray and proceed for the rest of the mixture.

Preheat oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the oil is hot, brown the patties in batches until golden on both sides. (Do not fill the pan as this lowers the oil temperature of the oil.) Remove the cooked patties to a tray covered with absorbent paper and let to drain.

Serve with fresh lemon.

Keftes de Espinacha

These cheesy spinach croquettes are a genuine treat. The golden exterior gives way to a creamy interior. The fresh spinach brings a vibrant, slightly green flavor, while the dairy offers a rich, umami creaminess. It's possible to replace the dairy cheese with boiled, mashed spuds if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Oil for deep-frying (or vegetable oil)
• Fresh lemon, to serve

If using fresh spinach, wash it well, removing any stalks, and cut into it into large chunks. Put in a large saucepan with a small amount hot water over a medium heat. Once wilted, drain in a strainer for about 15 mins, then remove any extra water and put aside.

If using previously frozen spinach, thoroughly press out extra water.

Heat the oil in a skillet over a medium heat and cook the diced onion and garlic until translucent, about a few minutes. Take off the flame.

Place the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, spice, red spice, breadcrumbs and eggs in a big mixing bowl and spice with seasoning. Mix well until incorporated. If the dough appears too wet, incorporate some extra breading.

With your fingers, shape the mixture into oval shapes a bit bigger than a walnut shell but more compact than an chicken egg, and set them on a tray lined with parchment paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium flame, warm oil to a depth of about half an inch. Fry the croquettes a handful for a couple of minutes per side, flipping so they are golden everywhere, then transfer on paper towel.

Present with lemon slices.

Lentil Patties

Featuring a golden crust and soft inside, these patties are not only flavorful but also a extremely healthy appetizer or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to accompany

Place the brown lentils in a pan and cover with ample fresh water. Boil over a moderate heat for about twenty minutes or until nearly done, pouring more water to keep the pulses submerged if necessary.

Stir in the bulgur wheat and continue cooking until tender. Drain the lentils and burghul thoroughly and put aside in a container.

Heat 50% of the