🔗 Share this article

Leek Patties

Small pan-fried patties, often referred to as keftedes, stand as a cherished speciality in Jewish culinary traditions. These wonderful leek fritters deliver a flavorful fusion of savory ground beef with the subtle, sweetly mild taste of fresh leeks, and they are truly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Lemon wedges, to serve

Clean the green leeks well and cut away the base and the majority of the green stalk. Slice lengthwise along the length then into 1.5cm slices. Place in a deep pan and cover with cold water, then simmer over a medium flame for about 20 minutes or until softened.

Strain the leeks and transfer in a large mixing bowl with the beef, eggs, breadcrumbs, dill, parsley and paprika and flavor well with seasoning. Stir thoroughly using your fingers then shape a few tablespoonfuls into a ball, pressing a slightly. Place on a tray and continue for the remaining of the mixture.

Warm olive oil in a frying pan to a depth of about 2 centimeters over a moderate heat. When the oil is ready, brown the croquettes in small groups until golden on each side. (Don't overcrowd the frying pan as this drops the temperature of the oil.) Take out the ready croquettes to a plate covered with absorbent paper and allow to drain.

Offer with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese croquettes are a true delight. The golden outside opens up to a soft center. The fresh spinach brings a fresh, slightly green flavor, while the dairy gives a deep, umami richness. Feel free to swap the cheesy element with steamed, pureed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 fresh eggs
• Cooking oil for deep-frying (or sunflower oil)
• Lemon slices, to accompany

If using fresh spinach, rinse it carefully, removing any tough stems, and coarsely chop it into large chunks. Transfer in a big pot with a small amount liquid over a moderate heat. Once wilted, drain in a colander for about a quarter hour, then press out any extra water and reserve.

When working with thawed frozen spinach, carefully press out unwanted moisture.

Preheat the cooking oil in a frying pan over a moderate heat and fry the chopped onion and garlic cloves until translucent, about four minutes. Take off the stove.

Place the wilted spinach, sauteed onion and softened garlic, grated cheese, soft cheese, spice, paprika, dry crumbs and eggs in a container and flavor with pepper and salt. Mix completely until blended. If the mixture seems too soft, incorporate some additional crumbs.

Using your hands, mold the dough into oval shapes a bit bigger than a walnut but smaller than an chicken egg, and place them on a plate topped with wax paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over medium heat, preheat cooking oil to a amount of about half an inch. Brown the patties a small batch for 2–3 minutes each side, rotating so they are golden brown completely, then put on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

Boasting a golden crust and tender interior, these croquettes are not only tasty but also a wonderfully nutritious snack or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to accompany

Add the dry lentils in a pan and cover with ample water. Cook over a medium flame for about twenty minutes or until nearly done, pouring more water to ensure the lentils covered if necessary.

Stir in the cracked wheat and keep cooking until fully cooked. Remove the water from the ingredients completely and put aside in a container.

Heat half of the