🔗 Share this article

Leek Patties

Small crispy patties, often referred to as keftedes, are a cherished speciality in Jewish cuisine. These wonderful leek fritters present a tasty combination of rich beef with the gentle, mildly sweet flavour of leeks, rendering them utterly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Wash the fresh leeks properly and cut away the roots and the bulk of the green tops. Chop into halves lengthways then into 1.5-centimeter rounds. Transfer in a deep frying pan and fill with water, then cook over a medium flame for about 20 mins or until tender.

Drain the cooked leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, chopped parsley and spice and season well with pepper and salt. Mix thoroughly using your palms then mold a several tablespoonfuls into a croquette, pressing a slightly. Put on a platter and repeat for the balance of the preparation.

Warm cooking oil in a frying pan to a level of about ¾ inch over a medium flame. When the olive oil is sizzling, brown the croquettes in small batches until golden brown on each side. (Don't overcrowd the skillet as this lowers the heat of the oil.) Transfer the ready fritters to a tray lined with absorbent paper and let to cool.

Offer with fresh lemon.

Keftes de Espinacha

These spinach and cheese patties are a genuine pleasure. The crunchy crust reveals a creamy filling. The spinach adds a vibrant, moderately green note, while the cheese offers a rich, flavorful creaminess. It's possible to replace the cheese with steamed, pureed potatoes if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Oil for pan-frying (or use sunflower oil)
• Lemon wedges, to serve

When using fresh spinach, rinse it well, discarding any stalks, and roughly chop it into sizable portions. Place in a large saucepan with a small amount liquid over a moderate heat. Once cooked, strain in a sieve for about 15 mins, then squeeze out any remaining moisture and set aside.

When working with previously frozen spinach, carefully squeeze out extra water.

Preheat the oil in a skillet over a medium heat and saute the chopped onion and garlic until translucent, about 4 minutes. Turn off the heat.

Combine the wilted spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, breading and beaten eggs in a big mixing bowl and flavor with seasoning. Combine well until combined. If the dough looks too loose, add some more breadcrumbs.

With your fingers, form the dough into oval croquettes a bit bigger than a nut but less bulky than an large egg, and set them on a baking sheet covered with parchment paper. Wrap and chill for at least one hour.

In a big skillet over medium heat, heat olive oil to a amount of about half an inch. Fry the fritters a few at a time for two to three minutes per side, flipping so they are crispy all over, then place on kitchen roll.

Serve with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and soft inside, these croquettes are not only delicious but also a extremely healthy appetizer or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to serve

Add the lentils in a pan and submerge with plenty of water. Boil over a medium heat for about 20 minutes or until nearly done, including additional water to keep the pulses covered if needed.

Stir in the cracked wheat and continue cooking until softened. Strain the lentils and burghul well and put aside in a container.

Heat a portion of the