🔗 Share this article

Leek Patties

Bite-sized fried croquettes, typically called keftedes, are a treasured delicacy in Jewish cuisine. These leek patties present a tasty blend of hearty minced beef with the subtle, mildly sweet essence of leeks, rendering them absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon slices, to serve

Wash the leeks carefully and cut away the base and most of the green tops. Slice in half along the length then into half-inch rounds. Put in a deep frying pan and cover with fresh water, then cook over a medium heat for about 20 mins or until tender.

Strain the softened leeks and transfer in a large mixing bowl with the ground beef, eggs, matzo meal, dill, flat-leaf parsley and spice and spice generously with salt and pepper. Combine completely using your fingers then shape a few scoops into a croquette, flattening a slightly. Set on a plate and continue for the balance of the preparation.

Warm oil in a pan to a level of about 2cm over a medium heat. When the oil is sizzling, brown the patties in small groups until crispy on all sides. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Remove the ready croquettes to a plate covered with paper towel and let to rest.

Present with lemon slices.

Spinach Patties

These cheesy spinach patties are a genuine delight. The crunchy exterior opens up to a creamy center. The leafy spinach adds a bright, somewhat green note, while the dairy offers a deep, savory smoothness. You can substitute the cheese with steamed, pureed potato if you like.

Yields 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Oil for deep-frying (or sunflower oil)
• Fresh lemon, to accompany

When using raw spinach, clean it well, getting rid of any hard stems, and cut into it into sizable portions. Transfer in a big pot with a little liquid over a medium flame. Once cooked, remove in a strainer for about 15 minutes, then squeeze out any excess liquid and set aside.

When working with previously frozen spinach, carefully remove extra water.

Warm the oil in a pan over a moderate heat and saute the chopped onion and minced garlic until translucent, about four minutes. Take off the heat.

Combine the cooked spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, spice, red spice, dry crumbs and beaten eggs in a large bowl and spice with pepper and salt. Stir thoroughly until blended. If the mixture looks too wet, incorporate some extra breading.

Using your hands, shape the dough into oval shapes a bit bigger than a walnut but smaller than an egg, and place them on a plate topped with wax paper. Seal and chill for at least 1 hour.

In a big skillet over medium flame, heat olive oil to a level of about 1cm. Fry the patties a handful for a couple of minutes each side, turning so they are golden brown everywhere, then transfer on paper towel.

Present with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and moist center, these fritters are not only delicious but also a wonderfully healthy snack or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to accompany

Place the dry lentils in a pot and fill with enough fresh water. Cook over a medium heat for about 20 minutes or until almost cooked, adding more water to keep the pulses covered if needed.

Stir in the bulgur wheat and keep cooking until fully cooked. Drain the ingredients well and put aside in a mixing bowl.

Heat half of the