🔗 Share this article

Leek Patties

Small pan-fried croquettes, typically referred to as keftedes, represent a treasured signature dish in Jewish culinary traditions. These leek fritters present a delicious blend of hearty minced beef with the subtle, slightly sweet flavour of leeks, making them utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Clean the fresh leeks carefully and trim off the root ends and most of the dark green parts. Cut in half along the length then into 1.5cm pieces. Place in a large skillet and cover with cold water, then heat over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and flavor well with salt and pepper. Combine thoroughly using your palms then mold a few tablespoonfuls into a ball, pressing a little. Set on a platter and continue for the remaining of the preparation.

Heat cooking oil in a pan to a amount of about 2 centimeters over a medium flame. When the oil is ready, brown the croquettes in batches until golden on both sides. (Do not fill the pan as this reduces the temperature of the oil.) Take out the cooked croquettes to a dish lined with kitchen paper and let to drain.

Present with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a real delight. The golden exterior reveals a soft center. The leafy spinach brings a bright, slightly natural taste, while the cheese provides a deep, savory creaminess. It's possible to replace the cheese with cooked, mashed potato if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, softened in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

When using leafy greens, rinse it well, removing any stalks, and coarsely chop it into large chunks. Put in a big pot with a small amount liquid over a medium heat. Once wilted, drain in a sieve for about 15 mins, then squeeze out any excess liquid and put aside.

For thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Warm the oil in a frying pan over a medium heat and cook the diced onion and minced garlic until tender, about four minutes. Turn off the heat.

Put the wilted spinach, sauteed onion and garlic, grated cheese, soft cheese, spice, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with seasoning. Combine completely until incorporated. If the mixture seems too loose, add some more crumbs.

Using your hands, form the dough into oval shapes a bit bigger than a walnut shell but less bulky than an egg, and set them on a tray lined with baking paper. Wrap and chill for at least 60 minutes.

In a big skillet over medium heat, preheat cooking oil to a depth of about 1 centimeter. Cook the fritters a few at a time for a couple of minutes on both sides, turning so they are crispy all over, then put on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

With their golden crust and moist center, these croquettes are not only flavorful but also a extremely nutritious appetizer or dish.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Creamy yogurt and lemon slices, to serve

Place the lentils in a saucepan and submerge with plenty of water. Cook over a moderate heat for about 20 mins or until almost cooked, pouring additional water to ensure the lentils immersed if needed.

Add the burghul and keep cooking until fully cooked. Drain the lentils and burghul completely and reserve in a bowl.

Preheat 50% of the