🔗 Share this article

Leek Patties

Petite crispy croquettes, often called keftedes, stand as a treasured delicacy in Jewish cooking. These particular leek fritters present a tasty fusion of rich ground beef with the gentle, slightly sweet essence of leeks, rendering them absolutely addictive.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon wedges, to garnish

Clean the leeks carefully and trim off the root ends and most of the dark green parts. Chop into halves longways then into 1.5-centimeter pieces. Place in a deep frying pan and submerge with water, then cook over a moderate heat for about twenty minutes or until tender.

Strain the cooked leeks and transfer in a mixing bowl with the beef, eggs, crumbs, chopped dill, chopped parsley and paprika and spice liberally with pepper and salt. Stir thoroughly using your hands then shape a several spoonfuls into a croquette, shaping a little. Place on a tray and continue for the rest of the mixture.

Heat olive oil in a pan to a depth of about 2cm over a medium flame. When the heated oil is sizzling, cook the fritters in small groups until golden brown on each side. (Do not fill the skillet as this reduces the oil temperature of the cooking oil.) Transfer the finished fritters to a dish lined with kitchen paper and permit to cool.

Offer with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a genuine pleasure. The golden outside gives way to a smooth interior. The leafy spinach imparts a vibrant, slightly green taste, while the cheese offers a rich, savory richness. Feel free to swap the dairy cheese with steamed, crushed spuds if you like.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to serve

When using fresh spinach, clean it thoroughly, getting rid of any stalks, and cut into it into sizable portions. Put in a large saucepan with a little water over a medium heat. Once cooked, remove in a strainer for about a quarter hour, then squeeze out any remaining moisture and reserve.

For thawed frozen spinach, completely remove extra water.

Preheat the oil in a pan over a medium heat and fry the onion and minced garlic until translucent, about a few minutes. Take off the heat.

Put the wilted spinach, fried onion and garlic, grated cheese, soft cheese, nutmeg, sweet paprika, dry crumbs and beaten eggs in a large bowl and spice with salt and pepper. Stir thoroughly until combined. If the preparation appears too wet, incorporate some additional breading.

By hand, shape the mixture into oval shapes slightly larger than a walnut shell but less bulky than an egg, and set them on a tray topped with baking paper. Wrap and chill for at least one hour.

In a wide pan over medium flame, preheat cooking oil to a amount of about half an inch. Brown the patties a small batch for a couple of minutes per side, turning so they are crispy completely, then transfer on paper towel.

Present with lemon slices.

Lentil Patties

Boasting a crispy exterior and tender interior, these patties are not only tasty but also a extremely healthy snack or main course.

Yields 12

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

Place the brown lentils in a pot and cover with ample water. Boil over a medium heat for about twenty minutes or until nearly done, including extra liquid to maintain the pulses covered if required.

Add the burghul and proceed cooking until fully cooked. Drain the lentils and burghul well and put aside in a container.

Heat a portion of the