🔗 Share this article

Leek Patties

Bite-sized pan-fried fritters, typically called keftedes, are a cherished speciality in Jewish cuisine. These leek fritters deliver a delicious blend of rich ground beef with the gentle, sweetly mild taste of leeks, rendering them utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the green leeks well and trim off the roots and the majority of the green stalk. Slice into halves lengthways then into half-inch pieces. Place in a deep frying pan and submerge with cold water, then cook over a medium heat for about 20 mins or until tender.

Strain the leeks and put in a big bowl with the beef, eggs, crumbs, chopped dill, chopped parsley and sweet paprika and season well with seasoning. Combine completely using your hands then mold a couple of tablespoonfuls into a ball, shaping a little. Place on a tray and repeat for the remaining of the preparation.

Heat cooking oil in a pan to a depth of about ¾ inch over a medium heat. When the olive oil is hot, brown the croquettes in small batches until golden brown on all sides. (Don't overcrowd the pan as this lowers the temperature of the oil.) Transfer the ready croquettes to a dish topped with absorbent paper and allow to drain.

Present with lemon wedges.

Keftes de Espinacha

These amazing spinach and cheese croquettes are a real treat. The crispy outside opens up to a soft center. The fresh spinach adds a fresh, slightly green taste, while the cheese gives a savory, umami creaminess. You can substitute the dairy cheese with boiled, pureed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Cooking oil for pan-frying (or sunflower oil)
• Lemon wedges, to accompany

For raw spinach, clean it well, discarding any tough stems, and roughly chop it into sizable portions. Put in a deep pan with a little liquid over a moderate heat. Once cooked, strain in a strainer for about 15 mins, then remove any extra water and reserve.

When working with defrosted spinach, carefully press out extra water.

Heat the olive oil in a skillet over a moderate heat and fry the onion and minced garlic until translucent, about four minutes. Take off the heat.

Combine the wilted spinach, fried onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breadcrumbs and beaten eggs in a container and flavor with seasoning. Stir thoroughly until incorporated. If the preparation looks too soft, incorporate some extra breadcrumbs.

With your fingers, shape the preparation into elongated patties a bit bigger than a nut but more compact than an egg, and place them on a tray topped with wax paper. Seal and refrigerate for at least one hour.

In a big skillet over medium flame, warm olive oil to a depth of about half an inch. Cook the patties a handful for 2–3 minutes each side, flipping so they are golden brown everywhere, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Patties

Boasting a crunchy outside and tender interior, these croquettes are not only delicious but also a wonderfully nutritious bite or main course.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to serve

Put the dry lentils in a pan and cover with ample cold water. Simmer over a medium flame for about twenty minutes or until partially softened, adding extra liquid to maintain the pulses immersed if necessary.

Mix in the bulgur wheat and continue cooking until softened. Strain the lentils and burghul completely and put aside in a mixing bowl.

Heat a portion of the