🔗 Share this article

Leek Patties

Bite-sized crispy patties, often known as keftedes, stand as a cherished speciality in Jewish culinary traditions. These wonderful leek croquettes deliver a tasty blend of rich ground beef with the subtle, mildly sweet flavour of leeks, rendering them absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Wash the green leeks well and cut away the roots and the majority of the green stalk. Slice into halves lengthways then into 1.5-centimeter slices. Place in a deep pan and cover with cold water, then simmer over a medium heat for about 20 minutes or until softened.

Drain the softened leeks and put in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and spice and flavor liberally with salt and pepper. Mix well using your hands then mold a few spoonfuls into a croquette, flattening a slightly. Place on a platter and repeat for the remaining of the preparation.

Heat oil in a frying pan to a level of about 2cm over a medium heat. When the oil is hot, fry the croquettes in batches until golden brown on all sides. (Don't overcrowd the frying pan as this reduces the oil temperature of the cooking oil.) Transfer the cooked patties to a plate covered with paper towel and let to rest.

Offer with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach patties are a real pleasure. The crispy exterior opens up to a creamy interior. The spinach imparts a vibrant, somewhat natural note, while the dairy provides a deep, umami smoothness. Feel free to swap the cheesy element with cooked, crushed spuds if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 eggs
• Olive oil for frying (or use neutral oil)
• Lemon slices, to serve

If using fresh spinach, clean it carefully, discarding any hard stems, and cut into it into sizable portions. Place in a large saucepan with a small amount hot water over a medium heat. Once wilted, strain in a strainer for about 15 minutes, then press out any extra water and put aside.

When working with previously frozen spinach, carefully remove excess liquid.

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

Put the cooked spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, dry crumbs and eggs in a container and season with seasoning. Combine well until incorporated. If the mixture looks too wet, mix in some additional breading.

By hand, mold the mixture into elongated patties slightly larger than a walnut shell but less bulky than an large egg, and place them on a plate lined with wax paper. Cover and cool for at least one hour.

In a large frying pan over medium heat, warm olive oil to a level of about 1 centimeter. Brown the patties a handful for 2–3 minutes per side, rotating so they are golden completely, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

With their crispy exterior and soft inside, these croquettes are not only tasty but also a extremely healthy bite or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to accompany

Put the dry lentils in a pot and fill with plenty of fresh water. Boil over a moderate heat for about 20 minutes or until nearly done, pouring additional water to keep the pulses covered if needed.

Stir in the burghul and continue cooking until tender. Drain the ingredients well and reserve in a container.

Preheat a portion of the