🔗 Share this article

Leek Croquettes

Small crispy fritters, often referred to as keftedes, represent a beloved speciality in Jewish cooking. These particular leek croquettes deliver a tasty combination of rich ground beef with the delicate, sweetly mild flavour of fresh leeks, rendering them utterly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Clean the leeks well and remove the roots and most of the green tops. Slice in half lengthways then into half-inch slices. Place in a deep frying pan and cover with cold water, then simmer over a medium heat for about twenty minutes or until softened.

Strain the leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and spice generously with salt and pepper. Stir well using your palms then mold a couple of spoonfuls into a patty, shaping a bit. Place on a tray and proceed for the remaining of the mixture.

Heat oil in a frying pan to a level of about 2cm over a moderate heat. When the heated oil is sizzling, brown the patties in small groups until golden on each side. (Don't overcrowd the skillet as this drops the heat of the oil.) Transfer the ready croquettes to a dish covered with kitchen paper and let to cool.

Serve with lemon wedges.

Spinach Croquettes

These spinach with cheese patties are a real treat. The golden crust reveals a smooth interior. The fresh spinach imparts a bright, somewhat green taste, while the grated cheese gives a deep, umami creaminess. Feel free to swap the cheesy element with cooked, crushed spuds if you like.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Lemon slices, to accompany

When using raw spinach, wash it carefully, getting rid of any stalks, and coarsely chop it into large chunks. Put in a large saucepan with a bit of water over a medium flame. Once cooked, strain in a colander for about 15 mins, then press out any excess liquid and put aside.

When working with previously frozen spinach, completely press out excess liquid.

Heat the oil in a pan over a medium heat and cook the chopped onion and minced garlic until tender, about a few minutes. Take off the flame.

Combine the wilted spinach, sauteed onion and softened garlic, hard cheese, soft cheese, nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and flavor with seasoning. Stir thoroughly until combined. If the dough looks too wet, incorporate some additional crumbs.

By hand, form the mixture into oval croquettes slightly larger than a walnut but smaller than an egg, and put them on a plate covered with wax paper. Cover and chill for at least 60 minutes.

In a large frying pan over medium heat, preheat cooking oil to a depth of about half an inch. Brown the fritters a handful for a couple of minutes each side, turning so they are golden all over, then put on kitchen roll.

Serve with fresh lemon.

Kroketes Fakes

With their crunchy outside and soft inside, these fritters are not only delicious but also a extremely nutritious bite or main course.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to serve

Place the dry lentils in a saucepan and submerge with plenty of water. Simmer over a medium heat for about twenty minutes or until almost cooked, pouring extra liquid to ensure the pulses covered if required.

Stir in the cracked wheat and proceed cooking until softened. Drain the ingredients thoroughly and put aside in a container.

Preheat 50% of the