🔗 Share this article

Leek Patties

Bite-sized fried croquettes, commonly known as keftedes, stand as a beloved delicacy in Jewish cuisine. These particular leek patties present a delicious fusion of savory ground beef with the subtle, slightly sweet essence of fresh leeks, making them absolutely addictive.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks carefully and trim off the roots and the majority of the dark green parts. Slice lengthwise lengthways then into 1.5cm slices. Place in a deep frying pan and fill with fresh water, then simmer over a medium heat for about 20 minutes or until softened.

Strain the softened leeks and transfer in a mixing bowl with the minced beef, beaten eggs, crumbs, dill, chopped parsley and spice and spice liberally with salt and pepper. Mix thoroughly using your palms then form a couple of spoonfuls into a croquette, pressing a little. Set on a tray and continue for the remaining of the preparation.

Warm olive oil in a skillet to a level of about 2 centimeters over a medium flame. When the olive oil is sizzling, brown the patties in small batches until golden brown on all sides. (Don't overcrowd the skillet as this drops the temperature of the cooking oil.) Transfer the cooked croquettes to a tray topped with kitchen paper and let to cool.

Present with lemon slices.

Spinach Croquettes

These cheesy spinach croquettes are a genuine pleasure. The crunchy outside reveals a creamy filling. The leafy spinach adds a bright, somewhat green flavor, while the cheese gives a rich, umami smoothness. It's possible to replace the cheese with boiled, pureed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if required
• 3 fresh eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Fresh lemon, to garnish

For raw spinach, wash it carefully, removing any stalks, and cut into it into big pieces. Put in a big pot with a small amount liquid over a medium flame. Once cooked, strain in a sieve for about 15 minutes, then remove any remaining moisture and reserve.

When working with defrosted spinach, completely remove unwanted moisture.

Preheat the olive oil in a frying pan over a moderate heat and saute the chopped onion and garlic cloves until translucent, about 4 minutes. Take off the flame.

Combine the cooked spinach, fried onion and sauteed garlic, hard cheese, ricotta, spice, paprika, breadcrumbs and eggs in a container and spice with salt and pepper. Combine completely until incorporated. If the preparation seems too wet, incorporate some extra breadcrumbs.

With your fingers, mold the preparation into elongated patties somewhat larger than a walnut but smaller than an egg, and place them on a tray topped with wax paper. Cover and chill for at least 60 minutes.

In a large frying pan over medium flame, heat oil to a level of about 1 centimeter. Fry the fritters a small batch for two to three minutes each side, rotating so they are crispy everywhere, then put on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these patties are not only tasty but also a extremely healthy bite or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to garnish

Put the dry lentils in a saucepan and cover with ample cold water. Cook over a medium heat for about 20 minutes or until nearly done, pouring extra liquid to ensure the legumes covered if required.

Mix in the burghul and proceed cooking until fully cooked. Strain the mixture thoroughly and put aside in a mixing bowl.

Warm a portion of the