🔗 Share this article

Leek Patties

Bite-sized pan-fried patties, commonly called keftedes, are a treasured signature dish in Jewish culinary traditions. These particular leek fritters present a flavorful blend of rich minced beef with the gentle, sweetly mild flavour of tender leeks, rendering them utterly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Clean the leeks carefully and trim off the roots and the majority of the green stalk. Cut lengthwise longways then into 1.5-centimeter slices. Transfer in a large skillet and fill with fresh water, then heat over a moderate heat for about 20 minutes or until softened.

Drain the softened leeks and put in a big bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and season well with pepper and salt. Combine thoroughly using your hands then form a several scoops into a patty, pressing a little. Set on a platter and repeat for the balance of the mixture.

Preheat oil in a frying pan to a level of about 2cm over a moderate heat. When the olive oil is hot, brown the croquettes in batches until golden on both sides. (Do not fill the frying pan as this lowers the oil temperature of the oil.) Transfer the ready fritters to a plate topped with absorbent paper and let to drain.

Serve with fresh lemon.

Keftes de Espinacha

These spinach and cheese patties are a genuine delight. The crunchy outside reveals a soft filling. The spinach imparts a bright, slightly earthy taste, while the grated cheese offers a rich, umami richness. You can substitute the cheesy element with cooked, pureed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Olive oil for pan-frying (or vegetable oil)
• Fresh lemon, to accompany

When using fresh spinach, wash it well, removing any stalks, and roughly chop it into sizable portions. Put in a big pot with a little water over a medium flame. Once wilted, remove in a strainer for about 15 mins, then remove any excess liquid and set aside.

For defrosted spinach, thoroughly press out extra water.

Preheat the cooking oil in a pan over a moderate heat and cook the diced onion and garlic until softened, about four minutes. Turn off the flame.

Combine the cooked spinach, cooked onion and garlic, hard cheese, soft cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with seasoning. Combine thoroughly until incorporated. If the preparation appears too wet, add some more breadcrumbs.

By hand, shape the dough into oval croquettes a bit bigger than a walnut but more compact than an egg, and place them on a tray topped with parchment paper. Wrap and cool for at least 1 hour.

In a large frying pan over moderate heat, preheat cooking oil to a depth of about 1cm. Brown the patties a small batch for a couple of minutes each side, flipping so they are golden brown completely, then put on absorbent paper.

Serve with lemon slices.

Lentil Patties

Featuring a golden crust and moist center, these fritters are not only flavorful but also a highly healthy appetizer or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to garnish

Add the dry lentils in a saucepan and submerge with plenty of fresh water. Boil over a medium heat for about twenty minutes or until nearly done, pouring extra liquid to maintain the legumes covered if needed.

Mix in the bulgur wheat and continue cooking until tender. Remove the water from the mixture thoroughly and set aside in a container.

Heat a portion of the