🔗 Share this article

Leek Patties

Bite-sized pan-fried patties, often referred to as keftedes, represent a cherished signature dish in Jewish cuisine. These wonderful leek croquettes present a flavorful fusion of hearty beef with the delicate, mildly sweet essence of leeks, making them utterly addictive.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Thoroughly wash the green leeks carefully and remove the base and the bulk of the green tops. Cut in half lengthways then into half-inch rounds. Transfer in a deep frying pan and fill with water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Drain the leeks and place in a big bowl with the ground beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and season generously with salt and pepper. Stir completely using your fingers then form a several tablespoonfuls into a croquette, shaping a little. Put on a plate and proceed for the balance of the ingredients.

Heat cooking oil in a pan to a depth of about 2cm over a moderate heat. When the oil is hot, cook the croquettes in batches until golden on all sides. (Do not fill the skillet as this lowers the heat of the cooking oil.) Take out the ready croquettes to a dish covered with paper towel and permit to rest.

Present with lemon wedges.

Spinach Croquettes

These spinach with cheese fritters are a real treat. The crispy crust gives way to a smooth interior. The fresh spinach adds a fresh, somewhat green taste, while the cheese gives a rich, savory richness. You can substitute the cheesy element with boiled, pureed potato if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), with more if needed
• 3 eggs
• Olive oil for frying (or alternatively vegetable oil)
• Lemon slices, to accompany

If using raw spinach, clean it thoroughly, getting rid of any stalks, and coarsely chop it into large chunks. Put in a big pot with a little liquid over a medium flame. Once cooked, remove in a strainer for about a quarter hour, then press out any extra water and set aside.

For thawed frozen spinach, carefully press out excess liquid.

Warm the olive oil in a skillet over a medium flame and cook the chopped onion and garlic cloves until translucent, about four minutes. Take off the flame.

Place the prepared spinach, fried onion and softened garlic, grated cheese, ricotta, grated nutmeg, red spice, breading and beaten eggs in a large bowl and spice with pepper and salt. Combine completely until combined. If the preparation appears too wet, add some more breading.

By hand, shape the mixture into oval croquettes slightly larger than a walnut but more compact than an chicken egg, and put them on a plate covered with wax paper. Wrap and cool for at least 60 minutes.

In a wide pan over moderate heat, heat oil to a depth of about half an inch. Brown the patties a few at a time for 2–3 minutes on both sides, rotating so they are golden brown everywhere, then place on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

Featuring a golden crust and soft inside, these croquettes are not only flavorful but also a highly wholesome bite or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to garnish

Put the brown lentils in a pot and cover with plenty of fresh water. Boil over a medium heat for about twenty minutes or until partially softened, including more water to keep the pulses immersed if necessary.

Stir in the cracked wheat and proceed cooking until softened. Remove the water from the lentils and burghul thoroughly and set aside in a mixing bowl.

Heat half of the