🔗 Share this article

Leek Croquettes

Small pan-fried fritters, typically known as keftedes, represent a cherished delicacy in Jewish cooking. These leek fritters deliver a tasty fusion of hearty minced beef with the gentle, slightly sweet taste of leeks, making them truly crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to garnish

Wash the fresh leeks properly and trim off the roots and the majority of the dark green parts. Cut into halves along the length then into half-inch rounds. Transfer in a large skillet and fill with fresh water, then heat over a moderate heat for about 20 minutes or until cooked through.

Strain the softened leeks and transfer in a big bowl with the minced beef, eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and flavor generously with pepper and salt. Mix completely using your hands then mold a few scoops into a croquette, shaping a bit. Set on a platter and repeat for the remaining of the ingredients.

Heat oil in a skillet to a level of about ¾ inch over a moderate heat. When the oil is hot, brown the croquettes in batches until golden on both sides. (Do not fill the frying pan as this lowers the heat of the oil.) Remove the finished patties to a dish topped with absorbent paper and permit to rest.

Present with lemon slices.

Spinach Croquettes

These delightful spinach and cheese patties are a real treat. The golden exterior opens up to a soft center. The leafy spinach adds a fresh, somewhat green flavor, while the dairy gives a deep, savory creaminess. Feel free to swap the cheese with cooked, crushed potatoes if you like.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Fresh lemon, to serve

If using raw spinach, wash it thoroughly, discarding any stalks, and roughly chop it into big pieces. Transfer in a large saucepan with a small amount hot water over a moderate heat. Once wilted, strain in a strainer for about 15 minutes, then squeeze out any excess liquid and put aside.

If using previously frozen spinach, completely squeeze out unwanted moisture.

Preheat the olive oil in a pan over a moderate heat and cook the diced onion and garlic cloves until softened, about a few minutes. Remove from the heat.

Combine the wilted spinach, sauteed onion and softened garlic, grated cheese, ricotta, nutmeg, red spice, breadcrumbs and eggs in a large bowl and season with pepper and salt. Combine well until combined. If the mixture appears too soft, add some more breadcrumbs.

By hand, shape the dough into oval shapes slightly larger than a walnut but smaller than an egg, and place them on a tray covered with wax paper. Seal and chill for at least 60 minutes.

In a big skillet over medium heat, heat oil to a level of about 1cm. Fry the croquettes a handful for a couple of minutes each side, turning so they are golden brown completely, then transfer on kitchen roll.

Serve with lemon wedges.

Lentil Patties

Featuring a golden crust and tender interior, these fritters are not only tasty but also a highly wholesome bite or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to garnish

Put the brown lentils in a pan and submerge with plenty of fresh water. Cook over a medium heat for about 20 minutes or until partially softened, including more water to ensure the pulses covered if needed.

Add the burghul and continue cooking until tender. Remove the water from the mixture completely and set aside in a bowl.

Warm a portion of the