🔗 Share this article

Leek Patties

Bite-sized pan-fried croquettes, commonly referred to as keftedes, represent a beloved signature dish in Jewish cooking. These leek fritters offer a flavorful fusion of rich ground beef with the subtle, slightly sweet taste of tender leeks, rendering them absolutely addictive.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Wash the green leeks well and remove the base and most of the green tops. Cut in half along the length then into 1.5-centimeter pieces. Put in a deep frying pan and cover with cold water, then heat over a medium flame for about twenty minutes or until tender.

Drain the softened leeks and put in a big bowl with the beef, beaten eggs, crumbs, chopped dill, parsley and sweet paprika and flavor well with salt and pepper. Stir completely using your hands then mold a several tablespoonfuls into a ball, shaping a bit. Place on a platter and continue for the rest of the ingredients.

Preheat oil in a skillet to a depth of about 2 centimeters over a medium flame. When the oil is sizzling, cook the patties in small groups until crispy on both sides. (Don't overcrowd the pan as this lowers the oil temperature of the cooking oil.) Transfer the ready croquettes to a tray covered with paper towel and let to cool.

Serve with lemon wedges.

Keftes de Espinacha

These spinach and cheese croquettes are a true treat. The golden crust reveals a soft interior. The leafy spinach brings a fresh, moderately green flavor, while the grated cheese provides a deep, savory smoothness. You can substitute the cheesy element with steamed, pureed potato if you like.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Fresh lemon, to garnish

If using fresh spinach, clean it carefully, discarding any hard stems, and cut into it into large chunks. Place in a large saucepan with a small amount water over a medium flame. Once wilted, drain in a sieve for about 15 mins, then press out any extra water and set aside.

If using previously frozen spinach, completely squeeze out extra water.

Preheat the olive oil in a pan over a moderate heat and saute the chopped onion and minced garlic until tender, about four minutes. Remove from the heat.

Combine the prepared spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and spice with seasoning. Stir completely until combined. If the preparation looks too loose, mix in some more breading.

Using your hands, mold the dough into oval shapes somewhat larger than a walnut shell but more compact than an large egg, and set them on a plate topped with wax paper. Cover and refrigerate for at least 60 minutes.

In a large frying pan over medium flame, heat olive oil to a level of about 1cm. Fry the patties a small batch for a couple of minutes each side, turning so they are golden brown everywhere, then put on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

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

Produces 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to serve

Add the lentils in a pan and fill with plenty of fresh water. Cook over a medium heat for about twenty minutes or until almost cooked, adding more water to ensure the legumes covered if required.

Mix in the bulgur wheat and proceed cooking until softened. Strain the lentils and burghul thoroughly and set aside in a container.

Heat half of the