🔗 Share this article

Leek Patties

Bite-sized pan-fried patties, commonly known as keftedes, represent a treasured speciality in Jewish cooking. These wonderful leek fritters present a flavorful blend of rich ground beef with the delicate, mildly sweet essence of fresh leeks, rendering them truly addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon wedges, to serve

Thoroughly wash the leeks carefully and trim off the roots and most of the green tops. Chop lengthwise along the length then into half-inch pieces. Transfer in a deep pan and submerge with water, then simmer over a medium flame for about 20 mins or until cooked through.

Remove the water from the cooked leeks and place in a large mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, parsley and spice and spice liberally with pepper and salt. Mix thoroughly using your fingers then form a several tablespoonfuls into a patty, pressing a little. Place on a plate and repeat for the balance of the preparation.

Preheat olive oil in a frying pan to a amount of about 2cm over a medium flame. When the heated oil is hot, fry the fritters in small groups until crispy on all sides. (Don't overcrowd the pan as this drops the temperature of the cooking oil.) Take out the cooked patties to a dish covered with kitchen paper and allow to rest.

Serve with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese fritters are a real delight. The golden outside gives way to a smooth filling. The fresh spinach imparts a bright, slightly natural taste, while the cheese gives a rich, savory smoothness. It's possible to replace the dairy cheese with cooked, mashed potato if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 large eggs
• Olive oil for frying (or alternatively sunflower oil)
• Lemon wedges, to serve

For raw spinach, wash it well, discarding any stalks, and cut into it into sizable portions. Transfer in a large saucepan with a bit of hot water over a medium flame. Once wilted, drain in a colander for about a quarter hour, then press out any remaining moisture and set aside.

For defrosted spinach, carefully remove unwanted moisture.

Preheat the olive oil in a frying pan over a medium flame and cook the diced onion and minced garlic until softened, about 4 minutes. Take off the flame.

Put the cooked spinach, sauteed onion and garlic, grated cheese, ricotta, grated nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and spice with pepper and salt. Combine completely until incorporated. If the preparation seems too loose, mix in some additional breading.

With your fingers, mold the mixture into elongated patties slightly larger than a nut but less bulky than an chicken egg, and put them on a baking sheet lined with wax paper. Cover and chill for at least one hour.

In a big skillet over medium flame, heat cooking oil to a amount of about 1cm. Brown the croquettes a few at a time for 2–3 minutes on both sides, flipping so they are golden brown everywhere, then transfer on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

Featuring a golden crust and tender interior, these patties are not only delicious but also a extremely wholesome bite or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to accompany

Add the brown lentils in a pot and submerge with enough water. Simmer over a moderate heat for about twenty minutes or until almost cooked, including more water to ensure the pulses submerged if required.

Stir in the cracked wheat and keep cooking until softened. Strain the ingredients thoroughly and reserve in a container.

Heat half of the