🔗 Share this article

Leek Patties

Bite-sized fried patties, typically known as keftedes, stand as a beloved speciality in Jewish culinary traditions. These wonderful leek patties offer a delicious fusion of rich beef with the delicate, sweetly mild essence of fresh leeks, making them utterly crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the fresh leeks properly and remove the root ends and most of the dark green parts. Cut in half along the length then into half-inch slices. Transfer in a deep pan and fill with cold water, then heat over a medium flame for about twenty minutes or until tender.

Remove the water from the leeks and put in a large mixing bowl with the minced beef, eggs, crumbs, dill, chopped parsley and paprika and season generously with pepper and salt. Combine thoroughly using your palms then shape a couple of scoops into a croquette, shaping a bit. Set on a tray and repeat for the balance of the mixture.

Preheat oil in a pan to a depth of about 2 centimeters over a medium heat. When the olive oil is hot, cook the croquettes in batches until golden on each side. (Don't overcrowd the pan as this drops the heat of the oil.) Remove the ready fritters to a plate covered with paper towel and allow to cool.

Offer with fresh lemon.

Spinach Croquettes

These spinach and cheese croquettes are a genuine treat. The crunchy exterior reveals a smooth center. The spinach imparts a bright, slightly natural note, while the grated cheese offers a deep, savory richness. Feel free to swap the cheese with cooked, pureed spuds if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Oil for pan-frying (or vegetable oil)
• Lemon slices, to garnish

For fresh spinach, clean it thoroughly, getting rid of any stalks, and cut into it into big pieces. Place in a deep pan with a small amount hot water over a medium heat. Once cooked, strain in a sieve for about 15 mins, then squeeze out any remaining moisture and set aside.

For thawed frozen spinach, thoroughly press out extra water.

Heat the oil in a skillet over a moderate heat and fry the diced onion and minced garlic until softened, about 4 minutes. Remove from the stove.

Place the prepared spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and season with seasoning. Stir thoroughly until incorporated. If the preparation appears too wet, add some extra crumbs.

Using your hands, form the preparation into elongated patties a bit bigger than a walnut but more compact than an chicken egg, and put them on a tray lined with parchment paper. Wrap and cool for at least one hour.

In a wide pan over medium flame, preheat olive oil to a level of about 1 centimeter. Brown the croquettes a handful for 2–3 minutes per side, flipping so they are crispy everywhere, then put on paper towel.

Offer with fresh lemon.

Lentil Croquettes

Boasting a crunchy outside and soft inside, these fritters are not only delicious but also a extremely nutritious appetizer or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Yogurt and lemon slices, to garnish

Place the dry lentils in a saucepan and submerge with plenty of fresh water. Cook over a medium flame for about 20 minutes or until partially softened, including additional water to keep the legumes immersed if required.

Mix in the bulgur wheat and continue cooking until tender. Drain the lentils and burghul completely and reserve in a mixing bowl.

Warm 50% of the