🔗 Share this article

Leek Patties

Small fried patties, typically known as keftedes, stand as a treasured signature dish in Jewish cooking. These leek croquettes offer a delicious combination of hearty ground beef with the delicate, sweetly mild flavour of leeks, rendering them truly addictive.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Wash the leeks well and cut away the root ends and the bulk of the dark green parts. Cut lengthwise longways then into 1.5-centimeter pieces. Place in a deep pan and cover with cold water, then heat over a moderate heat for about 20 mins or until cooked through.

Drain the cooked leeks and put in a mixing bowl with the beef, eggs, crumbs, dill, flat-leaf parsley and paprika and spice liberally with seasoning. Mix thoroughly using your hands then shape a several tablespoonfuls into a patty, shaping a bit. Set on a platter and repeat for the rest of the preparation.

Warm cooking oil in a pan to a level of about 2cm over a medium flame. When the olive oil is sizzling, brown the fritters in batches until golden brown on both sides. (Do not fill the pan as this reduces the heat of the oil.) Transfer the cooked croquettes to a tray covered with paper towel and allow to drain.

Present with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach patties are a genuine pleasure. The crunchy crust gives way to a creamy interior. The leafy spinach brings a fresh, slightly earthy flavor, while the cheese provides a deep, flavorful smoothness. You can substitute the cheese with steamed, pureed potato if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if required
• 3 large eggs
• Olive oil for frying (or neutral oil)
• Lemon wedges, to accompany

When using leafy greens, rinse it well, removing any stalks, and cut into it into sizable portions. Put in a large saucepan with a little liquid over a moderate heat. Once cooked, strain in a colander for about a quarter hour, then squeeze out any excess liquid and set aside.

If using previously frozen spinach, thoroughly press out excess liquid.

Warm the cooking oil in a skillet over a moderate heat and saute the chopped onion and minced garlic until translucent, about four minutes. Remove from the flame.

Place the wilted spinach, fried onion and softened garlic, grated cheese, soft cheese, spice, red spice, dry crumbs and eggs in a container and spice with salt and pepper. Mix completely until incorporated. If the mixture looks too loose, mix in some additional breadcrumbs.

Using your hands, shape the preparation into oval shapes slightly larger than a walnut shell but more compact than an chicken egg, and put them on a tray topped with baking paper. Cover and refrigerate for at least one hour.

In a wide pan over medium flame, warm cooking oil to a level of about 1 centimeter. Cook the patties a small batch for two to three minutes per side, flipping so they are golden all over, then transfer on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

Boasting a crunchy outside and soft inside, these croquettes are not only tasty but also a extremely wholesome appetizer or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to garnish

Place the lentils in a pot and submerge with plenty of water. Boil over a medium heat for about twenty minutes or until nearly done, adding additional water to maintain the pulses covered if required.

Add the bulgur wheat and keep cooking until tender. Drain the ingredients thoroughly and put aside in a container.

Preheat a portion of the