🔗 Share this article

Leek Patties

Small crispy patties, commonly referred to as keftedes, stand as a cherished speciality in Jewish culinary traditions. These leek croquettes present a tasty fusion of rich minced beef with the delicate, mildly sweet essence of tender leeks, rendering them truly crave-worthy.

Yields 12

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

Wash the green leeks well and remove the root ends and the bulk of the dark green parts. Slice in half along the length then into 1.5cm rounds. Place in a deep pan and fill with fresh water, then heat over a medium heat for about 20 mins or until tender.

Strain the softened leeks and transfer in a large mixing bowl with the beef, eggs, crumbs, fresh dill, chopped parsley and sweet paprika and flavor liberally with pepper and salt. Stir thoroughly using your fingers then form a few tablespoonfuls into a ball, flattening a little. Put on a platter and continue for the remaining of the mixture.

Preheat olive oil in a skillet to a depth of about ¾ inch over a moderate heat. When the heated oil is hot, fry the patties in small groups until crispy on both sides. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Remove the finished croquettes to a tray covered with paper towel and allow to rest.

Offer with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese patties are a real delight. The crunchy exterior opens up to a creamy center. The leafy spinach adds a fresh, moderately green flavor, while the dairy offers a rich, umami creaminess. It's possible to replace the cheese with boiled, crushed spuds if you like.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

For raw spinach, wash it well, removing any tough stems, and roughly chop it into sizable portions. Transfer in a deep pan with a small amount liquid over a medium heat. Once softened, drain in a sieve for about a quarter hour, then squeeze out any extra water and reserve.

For thawed frozen spinach, completely remove extra water.

Warm the oil in a skillet over a medium flame and saute the onion and minced garlic until tender, about a few minutes. Turn off the flame.

Place the prepared spinach, fried onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a large bowl and season with pepper and salt. Stir thoroughly until blended. If the dough looks too soft, incorporate some extra breadcrumbs.

With your fingers, mold the dough into oval shapes somewhat larger than a walnut but less bulky than an chicken egg, and put them on a tray covered with parchment paper. Seal and chill for at least 60 minutes.

In a wide pan over moderate heat, heat olive oil to a amount of about 1cm. Fry the fritters a handful for 2–3 minutes on both sides, flipping so they are crispy all over, then put on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and moist center, these patties are not only delicious but also a highly wholesome appetizer or dish.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to accompany

Add the dry lentils in a saucepan and fill with ample cold water. Simmer over a medium heat for about 20 mins or until almost cooked, adding more water to maintain the pulses covered if required.

Mix in the cracked wheat and proceed cooking until softened. Drain the lentils and burghul thoroughly and put aside in a mixing bowl.

Heat 50% of the