🔗 Share this article

Leek Patties

Bite-sized crispy patties, typically known as keftedes, are a treasured speciality in Jewish cooking. These leek fritters offer a delicious fusion of rich minced beef with the gentle, mildly sweet flavour of fresh leeks, and they are utterly addictive.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Clean the fresh leeks well and remove the base and the bulk of the green stalk. Cut in half lengthways then into half-inch slices. Place in a deep frying pan and cover with fresh water, then simmer over a medium flame for about twenty minutes or until tender.

Drain the cooked leeks and place in a mixing bowl with the minced beef, eggs, matzo meal, dill, chopped parsley and spice and season generously with seasoning. Combine thoroughly using your hands then mold a couple of spoonfuls into a croquette, pressing a slightly. Put on a platter and proceed for the rest of the preparation.

Warm olive oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the oil is hot, cook the patties in small groups until crispy on both sides. (Don't overcrowd the pan as this lowers the oil temperature of the oil.) Remove the ready croquettes to a tray topped with kitchen paper and let to rest.

Offer with lemon wedges.

Spinach Patties

These delightful spinach and cheese patties are a genuine delight. The crunchy crust opens up to a soft filling. The leafy spinach adds a bright, moderately green taste, while the grated cheese gives a savory, savory richness. You can substitute the dairy cheese with boiled, crushed potato if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Oil for frying (or neutral oil)
• Lemon slices, to accompany

For raw spinach, clean it thoroughly, getting rid of any stalks, and roughly chop it into big pieces. Transfer in a deep pan with a small amount hot water over a moderate heat. Once wilted, strain in a strainer for about 15 mins, then press out any excess liquid and put aside.

If using defrosted spinach, carefully press out excess liquid.

Preheat the olive oil in a pan over a moderate heat and cook the chopped onion and garlic cloves until translucent, about four minutes. Take off the stove.

Put the wilted spinach, sauteed onion and garlic, kefalotyri, ricotta, spice, paprika, breadcrumbs and beaten eggs in a big mixing bowl and spice with seasoning. Mix well until blended. If the preparation looks too soft, incorporate some more breadcrumbs.

With your fingers, shape the preparation into oval croquettes a bit bigger than a nut but less bulky than an large egg, and put them on a plate lined with wax paper. Wrap and cool for at least 60 minutes.

In a large frying pan over medium heat, warm oil to a level of about 1 centimeter. Fry the patties a handful for 2–3 minutes each side, turning so they are golden brown all over, then transfer on paper towel.

Present with lemon wedges.

Lentil Patties

With their crispy exterior and moist center, these fritters are not only delicious but also a highly nutritious appetizer or main course.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to garnish

Put the dry lentils in a saucepan and fill with plenty of water. Simmer over a medium flame for about twenty minutes or until nearly done, pouring additional water to maintain the lentils immersed if required.

Add the bulgur wheat and keep cooking until tender. Remove the water from the mixture completely and reserve in a container.

Preheat 50% of the