🔗 Share this article

Leek Croquettes

Bite-sized pan-fried patties, often referred to as keftedes, represent a cherished signature dish in Jewish culinary traditions. These particular leek patties present a delicious fusion of hearty ground beef with the gentle, sweetly mild essence of fresh leeks, making them absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the leeks carefully and trim off the roots and the majority of the green stalk. Chop in half lengthways then into 1.5cm pieces. Transfer in a deep frying pan and submerge with water, then cook over a moderate heat for about 20 minutes or until tender.

Drain the softened leeks and put in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, parsley and paprika and spice generously with pepper and salt. Mix completely using your palms then mold a couple of scoops into a ball, flattening a bit. Place on a tray and proceed for the balance of the ingredients.

Preheat cooking oil in a skillet to a level of about ¾ inch over a medium flame. When the oil is ready, fry the patties in batches until crispy on both sides. (Don't overcrowd the frying pan as this drops the oil temperature of the oil.) Transfer the finished croquettes to a dish lined with absorbent paper and let to drain.

Present with lemon wedges.

Spinach Patties

These delightful spinach with cheese patties are a true treat. The golden exterior gives way to a soft center. The fresh spinach imparts a bright, slightly natural flavor, while the cheese gives a deep, flavorful smoothness. It's possible to replace the cheese with steamed, crushed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

For fresh spinach, wash it thoroughly, removing any stalks, and coarsely chop it into large chunks. Place in a big pot with a bit of liquid over a medium flame. Once wilted, remove in a strainer for about a quarter hour, then squeeze out any extra water and put aside.

When working with thawed frozen spinach, thoroughly press out unwanted moisture.

Preheat the olive oil in a pan over a medium heat and saute the diced onion and minced garlic until tender, about a few minutes. Take off the stove.

Place the cooked spinach, sauteed onion and garlic, grated cheese, soft cheese, grated nutmeg, red spice, dry crumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Stir thoroughly until blended. If the preparation seems too loose, add some additional breadcrumbs.

With your fingers, mold the mixture into elongated patties a bit bigger than a walnut shell but less bulky than an egg, and place them on a tray covered with baking paper. Seal and chill for at least one hour.

In a wide pan over moderate heat, warm cooking oil to a amount of about 1 centimeter. Fry the croquettes a few at a time for two to three minutes per side, flipping so they are crispy all over, then place on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

With their golden crust and moist center, these fritters are not only delicious but also a wonderfully healthy bite or main course.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to accompany

Add the dry lentils in a pan and cover with plenty of fresh water. Simmer over a moderate heat for about 20 mins or until almost cooked, including more water to keep the legumes covered if needed.

Stir in the burghul and keep cooking until fully cooked. Drain the ingredients completely and put aside in a container.

Preheat 50% of the