🔗 Share this article

Leek Patties

Small crispy patties, typically referred to as keftedes, are a cherished speciality in Jewish cooking. These leek fritters present a flavorful combination of rich beef with the gentle, mildly sweet essence of fresh leeks, rendering them absolutely crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to accompany

Clean the leeks well and remove the roots and the majority of the dark green parts. Chop in half longways then into 1.5cm slices. Place in a large skillet and submerge with fresh water, then heat over a medium heat for about 20 minutes or until tender.

Drain the leeks and put in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and paprika and season well with seasoning. Stir well using your hands then mold a couple of scoops into a patty, shaping a little. Set on a plate and repeat for the balance of the mixture.

Heat cooking oil in a skillet to a depth of about 2 centimeters over a medium flame. When the olive oil is sizzling, brown the fritters in small batches until golden on both sides. (Do not fill the pan as this reduces the temperature of the oil.) Take out the cooked croquettes to a plate covered with absorbent paper and allow to rest.

Offer with lemon slices.

Spinach Croquettes

These spinach with cheese patties are a real delight. The golden outside gives way to a soft interior. The leafy spinach adds a vibrant, moderately natural taste, while the grated cheese gives a rich, savory smoothness. It's possible to replace the cheese with cooked, crushed potato if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Oil for frying (or vegetable oil)
• Lemon wedges, to garnish

If using raw spinach, rinse it thoroughly, getting rid of any hard stems, and coarsely chop it into sizable portions. Transfer in a big pot with a bit of hot water over a medium heat. Once softened, remove in a strainer for about 15 minutes, then press out any remaining moisture and reserve.

For thawed frozen spinach, thoroughly squeeze out excess liquid.

Preheat the cooking oil in a pan over a moderate heat and saute the onion and garlic cloves until tender, about four minutes. Remove from the heat.

Combine the cooked spinach, fried onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, dry crumbs and eggs in a container and flavor with pepper and salt. Stir well until blended. If the mixture looks too soft, add some more breading.

By hand, form the preparation into elongated patties a bit bigger than a walnut but smaller than an egg, and set them on a baking sheet topped with baking paper. Wrap and refrigerate for at least one hour.

In a wide pan over medium heat, heat cooking oil to a amount of about 1cm. Fry the patties a small batch for two to three minutes per side, rotating so they are golden everywhere, then put on absorbent paper.

Present with lemon slices.

Lentil Patties

With their crispy exterior and moist center, these croquettes are not only flavorful but also a wonderfully nutritious appetizer or main course.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Yogurt and fresh lemon, to serve

Put the brown lentils in a saucepan and submerge with plenty of cold water. Simmer over a medium flame for about twenty minutes or until almost cooked, including more water to maintain the lentils immersed if required.

Mix in the burghul and proceed cooking until softened. Strain the mixture thoroughly and reserve in a bowl.

Warm half of the