🔗 Share this article

Leek Patties

Small crispy croquettes, commonly known as keftedes, stand as a cherished speciality in Jewish cuisine. These leek patties present a delicious combination of hearty minced beef with the gentle, mildly sweet flavour of leeks, and they are utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the fresh leeks carefully and cut away the roots and most of the green tops. Chop into halves along the length then into 1.5-centimeter pieces. Put in a deep frying pan and submerge with fresh water, then heat over a medium heat for about 20 minutes or until softened.

Strain the cooked leeks and put in a mixing bowl with the minced beef, eggs, crumbs, chopped dill, chopped parsley and spice and spice well with seasoning. Mix completely using your fingers then form a couple of spoonfuls into a ball, shaping a little. Place on a tray and repeat for the rest of the mixture.

Heat cooking oil in a pan to a depth of about 2 centimeters over a moderate heat. When the heated oil is hot, fry the fritters in small batches until golden on both sides. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Take out the ready patties to a dish lined with kitchen paper and let to drain.

Serve with lemon slices.

Spinach Patties

These spinach and cheese croquettes are a real pleasure. The golden outside opens up to a soft filling. The fresh spinach imparts a fresh, somewhat green flavor, while the cheese gives a rich, flavorful creaminess. Feel free to swap the cheese with boiled, crushed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 eggs
• Olive oil for frying (or alternatively sunflower oil)
• Lemon wedges, to serve

When using fresh spinach, wash it well, discarding any hard stems, and cut into it into big pieces. Transfer in a big pot with a small amount water over a medium heat. Once cooked, drain in a strainer for about 15 minutes, then squeeze out any excess liquid and reserve.

For previously frozen spinach, thoroughly press out unwanted moisture.

Warm the oil in a frying pan over a moderate heat and saute the chopped onion and minced garlic until softened, about four minutes. Remove from the stove.

Combine the cooked spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, spice, red spice, dry crumbs and eggs in a container and spice with seasoning. Mix well until incorporated. If the preparation appears too loose, add some extra breading.

By hand, mold the mixture into elongated patties slightly larger than a walnut but more compact than an chicken egg, and put them on a plate lined with parchment paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium flame, heat cooking oil to a amount of about half an inch. Brown the patties a few at a time for two to three minutes on both sides, rotating so they are crispy all over, then put on absorbent paper.

Present with fresh lemon.

Lentil Patties

Boasting a crunchy outside and soft inside, these croquettes are not only tasty but also a highly healthy bite or dish.

Yields 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and lemon slices, to serve

Add the dry lentils in a saucepan and cover with plenty of cold water. Cook over a medium heat for about twenty minutes or until nearly done, including more water to maintain the legumes submerged if needed.

Add the cracked wheat and proceed cooking until fully cooked. Remove the water from the lentils and burghul well and put aside in a container.

Warm a portion of the