🔗 Share this article

Leek Patties

Bite-sized crispy patties, typically known as keftedes, stand as a cherished signature dish in Jewish cuisine. These particular leek fritters present a flavorful combination of rich beef with the gentle, slightly sweet flavour of fresh leeks, and they are absolutely crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the green leeks well and remove the root ends and the majority of the dark green parts. Slice in half longways then into 1.5-centimeter rounds. Transfer in a deep pan and cover with water, then cook over a medium heat for about twenty minutes or until cooked through.

Strain the cooked leeks and transfer in a big bowl with the ground beef, eggs, matzo meal, dill, chopped parsley and spice and flavor well with pepper and salt. Mix completely using your palms then shape a several tablespoonfuls into a ball, pressing a little. Put on a plate and continue for the balance of the preparation.

Warm oil in a pan to a amount of about 2 centimeters over a moderate heat. When the olive oil is sizzling, brown the patties in small groups until golden on each side. (Do not fill the frying pan as this lowers the oil temperature of the cooking oil.) Remove the ready croquettes to a plate lined with paper towel and let to cool.

Serve with fresh lemon.

Spinach Patties

These amazing spinach with cheese croquettes are a real pleasure. The crunchy outside reveals a soft filling. The leafy spinach brings a vibrant, slightly earthy taste, while the grated cheese provides a deep, flavorful richness. Feel free to swap the cheese with boiled, pureed potato if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 large eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

When using raw spinach, clean it well, getting rid of any stalks, and roughly chop it into sizable portions. Put in a big pot with a little hot water over a medium heat. Once softened, remove in a strainer for about 15 mins, then squeeze out any excess liquid and put aside.

When working with thawed frozen spinach, completely remove excess liquid.

Warm the oil in a frying pan over a moderate heat and fry the diced onion and garlic cloves until tender, about 4 minutes. Turn off the stove.

Place the prepared spinach, fried onion and garlic, kefalotyri, soft cheese, spice, sweet paprika, breading and beaten eggs in a container and flavor with seasoning. Mix completely until blended. If the mixture looks too soft, add some additional crumbs.

Using your hands, mold the preparation into oval croquettes somewhat larger than a walnut shell but more compact than an large egg, and set them on a tray covered with baking paper. Seal and cool for at least 60 minutes.

In a wide pan over moderate heat, preheat oil to a level of about 1cm. Fry the fritters a small batch for 2–3 minutes each side, rotating so they are golden brown completely, then transfer on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these fritters are not only flavorful but also a extremely wholesome appetizer or meal.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to garnish

Place the lentils in a pan and fill with enough fresh water. Cook over a medium heat for about 20 minutes or until nearly done, adding additional water to maintain the lentils submerged if required.

Stir in the burghul and continue cooking until tender. Strain the ingredients thoroughly and put aside in a mixing bowl.

Preheat half of the