🔗 Share this article

Leek Patties

Small fried patties, typically referred to as keftedes, represent a beloved delicacy in Jewish cooking. These leek fritters offer a delicious combination of rich beef with the delicate, sweetly mild essence of tender leeks, and they are truly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Clean the fresh leeks carefully and remove the root ends and most of the green stalk. Slice into halves along the length then into half-inch pieces. Place in a deep pan and submerge with fresh water, then simmer over a medium flame for about 20 mins or until tender.

Remove the water from the softened leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and spice and spice generously with seasoning. Stir well using your fingers then form a few tablespoonfuls into a croquette, pressing a bit. Set on a plate and continue for the balance of the ingredients.

Heat cooking oil in a frying pan to a amount of about ¾ inch over a medium heat. When the oil is ready, cook the croquettes in batches until crispy on both sides. (Do not fill the frying pan as this drops the temperature of the oil.) Transfer the cooked patties to a dish topped with paper towel and let to rest.

Serve with lemon wedges.

Spinach Patties

These spinach and cheese fritters are a genuine treat. The golden exterior reveals a smooth filling. The leafy spinach imparts a vibrant, somewhat green note, while the dairy gives a rich, umami richness. Feel free to swap the dairy cheese with cooked, crushed spuds if you prefer.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to serve

If using fresh spinach, rinse it carefully, removing any stalks, and roughly chop it into sizable portions. Transfer in a large saucepan with a little liquid over a moderate heat. Once softened, strain in a colander for about a quarter hour, then remove any extra water and reserve.

For defrosted spinach, carefully squeeze out unwanted moisture.

Heat the olive oil in a pan over a medium flame and saute the chopped onion and minced garlic until tender, about four minutes. Take off the heat.

Place the wilted spinach, fried onion and garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Combine completely until blended. If the mixture appears too soft, mix in some extra breadcrumbs.

By hand, mold the mixture into elongated patties a bit bigger than a walnut shell but more compact than an large egg, and set them on a baking sheet covered with baking paper. Cover and refrigerate for at least one hour.

In a big skillet over medium flame, heat olive oil to a depth of about half an inch. Brown the croquettes a handful for 2–3 minutes per side, flipping so they are crispy completely, then place on paper towel.

Serve with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and soft inside, these patties are not only tasty but also a wonderfully wholesome appetizer or meal.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Yogurt and lemon slices, to accompany

Put the dry lentils in a saucepan and submerge with enough cold water. Boil over a medium flame for about 20 minutes or until nearly done, adding extra liquid to ensure the legumes covered if needed.

Mix in the burghul and proceed cooking until fully cooked. Drain the lentils and burghul thoroughly and reserve in a bowl.

Heat 50% of the