🔗 Share this article

Leek Patties

Petite pan-fried patties, commonly called keftedes, are a treasured signature dish in Jewish cuisine. These leek fritters offer a flavorful combination of rich ground beef with the gentle, mildly sweet taste of tender leeks, making them absolutely addictive.

Yields 12

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

Clean the green leeks properly and cut away the base and the majority of the dark green parts. Chop lengthwise lengthways then into 1.5cm pieces. Put in a deep pan and cover with water, then cook over a moderate heat for about 20 minutes or until tender.

Remove the water from the cooked leeks and transfer in a big bowl with the ground beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and spice and season well with pepper and salt. Stir completely using your fingers then shape a several spoonfuls into a croquette, shaping a little. Put on a tray and repeat for the rest of the preparation.

Preheat olive oil in a frying pan to a amount of about ¾ inch over a medium heat. When the heated oil is ready, brown the croquettes in batches until golden brown on all sides. (Do not fill the frying pan as this lowers the oil temperature of the oil.) Transfer the ready fritters to a tray covered with kitchen paper and permit to rest.

Present with lemon wedges.

Spinach Croquettes

These delightful spinach with cheese patties are a true pleasure. The crispy crust reveals a smooth interior. The spinach adds a fresh, somewhat natural taste, while the grated cheese provides a rich, savory richness. You can substitute the dairy cheese with cooked, mashed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Cooking oil for frying (or sunflower oil)
• Lemon slices, to garnish

For leafy greens, wash it carefully, removing any hard stems, and coarsely chop it into big pieces. Put in a deep pan with a small amount liquid over a moderate heat. Once softened, drain in a strainer for about 15 minutes, then squeeze out any excess liquid and reserve.

For previously frozen spinach, thoroughly squeeze out unwanted moisture.

Heat the olive oil in a frying pan over a medium heat and cook the onion and garlic cloves until translucent, about 4 minutes. Take off the heat.

Combine the wilted spinach, cooked onion and garlic, kefalotyri, ricotta, spice, paprika, breadcrumbs and beaten eggs in a big mixing bowl and spice with pepper and salt. Combine well until blended. If the mixture seems too loose, incorporate some additional crumbs.

With your fingers, form the mixture into oval shapes somewhat larger than a walnut shell but smaller than an chicken egg, and place them on a tray lined with wax paper. Wrap and refrigerate for at least one hour.

In a large frying pan over moderate heat, preheat olive oil to a level of about 1 centimeter. Brown the fritters a small batch for a couple of minutes on both sides, rotating so they are crispy all over, then transfer on kitchen roll.

Offer with lemon wedges.

Lentil Patties

With their golden crust and soft inside, these patties are not only delicious but also a extremely nutritious appetizer or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to taste
• Creamy yogurt and lemon slices, to garnish

Put the brown lentils in a saucepan and submerge with plenty of water. Boil over a medium flame for about 20 minutes or until partially softened, including extra liquid to maintain the legumes covered if required.

Mix in the cracked wheat and proceed cooking until fully cooked. Drain the ingredients completely and reserve in a mixing bowl.

Heat half of the