🔗 Share this article

Leek Patties

Petite crispy croquettes, typically called keftedes, are a cherished signature dish in Jewish cooking. These leek croquettes offer a delicious blend of rich minced beef with the subtle, mildly sweet taste of leeks, and they are truly addictive.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Lemon slices, to garnish

Wash the fresh leeks carefully and remove the roots and the bulk of the green tops. Chop in half lengthways then into half-inch rounds. Put in a deep pan and submerge with water, then simmer over a moderate heat for about 20 minutes or until tender.

Drain the cooked leeks and place in a large mixing bowl with the minced beef, eggs, crumbs, chopped dill, flat-leaf parsley and sweet paprika and season liberally with salt and pepper. Combine completely using your hands then shape a few scoops into a croquette, pressing a slightly. Put on a plate and proceed for the rest of the ingredients.

Preheat cooking oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the heated oil is sizzling, cook the croquettes in small batches until golden on each side. (Don't overcrowd the frying pan as this drops the heat of the oil.) Transfer the finished fritters to a tray lined with kitchen paper and let to drain.

Serve with lemon slices.

Spinach Patties

These cheesy spinach fritters are a real treat. The golden exterior reveals a smooth interior. The spinach brings a bright, somewhat earthy taste, while the dairy gives a savory, savory richness. Feel free to swap the dairy cheese with steamed, pureed potatoes if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if required
• 3 eggs
• Olive oil for deep-frying (or sunflower oil)
• Fresh lemon, to accompany

If using raw spinach, clean it thoroughly, discarding any stalks, and coarsely chop it into big pieces. Put in a deep pan with a little hot water over a medium heat. Once softened, drain in a colander for about 15 minutes, then press out any remaining moisture and reserve.

If using previously frozen spinach, carefully press out extra water.

Preheat the cooking oil in a pan over a moderate heat and fry the diced onion and garlic cloves until softened, about 4 minutes. Turn off the stove.

Place the wilted spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, dry crumbs and beaten eggs in a container and season with pepper and salt. Stir well until incorporated. If the preparation appears too loose, incorporate some extra crumbs.

With your fingers, form the preparation into oval croquettes a bit bigger than a walnut but less bulky than an egg, and place them on a baking sheet topped with parchment paper. Seal and cool for at least 60 minutes.

In a wide pan over medium heat, preheat cooking oil to a level of about 1 centimeter. Brown the croquettes a handful for 2–3 minutes on both sides, rotating so they are golden brown completely, then transfer on paper towel.

Present with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and moist center, these fritters are not only delicious but also a extremely nutritious bite or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Yogurt and lemon wedges, to accompany

Place the lentils in a pan and cover with plenty of cold water. Simmer over a medium flame for about 20 minutes or until partially softened, pouring more water to maintain the pulses submerged if needed.

Stir in the burghul and continue cooking until tender. Strain the ingredients completely and set aside in a container.

Warm 50% of the