🔗 Share this article

Leek Croquettes

Small fried croquettes, commonly known as keftedes, are a beloved signature dish in Jewish cuisine. These leek patties deliver a flavorful blend of savory ground beef with the delicate, slightly sweet taste of leeks, making them truly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon slices, to serve

Clean the fresh leeks well and trim off the root ends and most of the green tops. Cut in half longways then into 1.5cm rounds. Transfer in a deep pan and cover with fresh water, then heat over a medium heat for about 20 minutes or until cooked through.

Remove the water from the softened leeks and transfer in a mixing bowl with the beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and flavor well with pepper and salt. Combine completely using your palms then mold a several scoops into a ball, shaping a slightly. Set on a plate and repeat for the rest of the preparation.

Heat oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the heated oil is sizzling, fry the fritters in small batches until golden brown on all sides. (Avoid overcrowding the skillet as this reduces the temperature of the cooking oil.) Transfer the ready croquettes to a tray covered with kitchen paper and allow to drain.

Present with lemon wedges.

Keftes de Espinacha

These spinach and cheese patties are a genuine treat. The golden crust gives way to a creamy filling. The fresh spinach adds a vibrant, moderately earthy flavor, while the dairy provides a savory, savory smoothness. It's possible to replace the dairy cheese with cooked, crushed potatoes if you like.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 eggs
• Olive oil for frying (or use neutral oil)
• Lemon wedges, to accompany

If using leafy greens, rinse it carefully, getting rid of any tough stems, and roughly chop it into big pieces. Put in a big pot with a little water over a medium heat. Once softened, strain in a colander for about 15 minutes, then remove any excess liquid and set aside.

For previously frozen spinach, carefully press out excess liquid.

Preheat the cooking oil in a pan over a medium flame and cook the diced onion and garlic cloves until translucent, about 4 minutes. Remove from the stove.

Put the cooked spinach, cooked onion and softened garlic, hard cheese, soft cheese, nutmeg, paprika, breadcrumbs and eggs in a container and flavor with seasoning. Mix thoroughly until combined. If the dough seems too soft, mix in some extra crumbs.

With your fingers, form the dough into oval shapes a bit bigger than a walnut but smaller than an chicken egg, and set them on a plate topped with baking paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over medium heat, preheat cooking oil to a amount of about 1 centimeter. Fry the patties a few at a time for two to three minutes each side, flipping so they are crispy completely, then put on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and soft inside, these fritters are not only flavorful but also a extremely healthy appetizer or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to accompany

Add the lentils in a pot and cover with ample fresh water. Simmer over a medium flame for about twenty minutes or until partially softened, including extra liquid to keep the legumes submerged if required.

Mix in the bulgur wheat and keep cooking until fully cooked. Remove the water from the ingredients completely and set aside in a mixing bowl.

Warm a portion of the