🔗 Share this article

Leek Patties

Petite pan-fried patties, often known as keftedes, stand as a cherished signature dish in Jewish cooking. These particular leek patties present a flavorful fusion of savory minced beef with the delicate, sweetly mild taste of tender leeks, and they are truly irresistible.

Yields 12

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

Wash the fresh leeks well and cut away the base and the bulk of the dark green parts. Slice into halves longways then into half-inch slices. Place in a deep pan and submerge with cold water, then cook over a medium heat for about twenty minutes or until softened.

Drain the cooked leeks and put in a large mixing bowl with the minced beef, eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and spice liberally with salt and pepper. Stir well using your palms then mold a few spoonfuls into a ball, pressing a bit. Place on a plate and repeat for the balance of the mixture.

Preheat olive oil in a frying pan to a level of about ¾ inch over a medium heat. When the heated oil is ready, brown the patties in small batches until golden brown on each side. (Don't overcrowd the pan as this lowers the heat of the oil.) Take out the finished croquettes to a tray covered with absorbent paper and let to rest.

Present with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese patties are a real treat. The crispy outside reveals a soft interior. The fresh spinach adds a bright, moderately green note, while the cheese offers a savory, savory richness. You can substitute the dairy cheese with boiled, crushed spuds if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen spinach, thawed for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Oil for deep-frying (or sunflower oil)
• Lemon wedges, to serve

When using leafy greens, wash it well, removing any hard stems, and roughly chop it into big pieces. Place in a deep pan with a small amount hot water over a medium flame. Once softened, drain in a colander for about 15 mins, then press out any extra water and reserve.

If using defrosted spinach, completely squeeze out excess liquid.

Preheat the olive oil in a skillet over a moderate heat and saute the onion and garlic cloves until tender, about 4 minutes. Turn off the heat.

Put the prepared spinach, sauteed onion and softened garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a container and season with salt and pepper. Combine well until blended. If the mixture looks too soft, mix in some more crumbs.

By hand, mold the preparation into oval croquettes slightly larger than a walnut but more compact than an chicken egg, and set them on a plate topped with baking paper. Cover and refrigerate for at least one hour.

In a big skillet over medium flame, warm olive oil to a amount of about 1cm. Cook the patties a small batch for two to three minutes each side, flipping so they are golden completely, then place on kitchen roll.

Serve with lemon wedges.

Lentil Patties

Boasting a crunchy outside and moist center, these croquettes are not only tasty but also a wonderfully healthy snack or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to serve

Put the brown lentils in a pan and cover with ample water. Simmer over a medium flame for about 20 minutes or until nearly done, including more water to keep the legumes covered if required.

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

Heat a portion of the