🔗 Share this article

Leek Patties

Petite fried fritters, often called keftedes, are a beloved signature dish in Jewish culinary traditions. These wonderful leek patties present a tasty blend of savory ground beef with the subtle, slightly sweet flavour of fresh leeks, and they are absolutely irresistible.

Makes 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to garnish

Clean the green leeks carefully and cut away the base and the bulk of the green stalk. Chop into halves lengthways then into 1.5-centimeter rounds. Transfer in a large skillet and submerge with fresh water, then heat over a medium flame for about 20 minutes or until tender.

Strain the softened leeks and place in a big bowl with the beef, eggs, breadcrumbs, dill, chopped parsley and paprika and season well with seasoning. Combine completely using your hands then mold a few scoops into a croquette, pressing a bit. Set on a tray and repeat for the balance of the mixture.

Warm olive oil in a skillet to a level of about 2cm over a medium heat. When the heated oil is ready, fry the croquettes in small groups until golden on both sides. (Don't overcrowd the frying pan as this reduces the oil temperature of the oil.) Take out the cooked croquettes to a dish topped with absorbent paper and allow to cool.

Serve with lemon wedges.

Spinach Patties

These amazing cheesy spinach fritters are a true pleasure. The crispy exterior reveals a soft filling. The spinach imparts a fresh, somewhat earthy flavor, while the dairy gives a savory, flavorful richness. It's possible to replace the dairy cheese with boiled, pureed potato if you like.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Lemon wedges, to accompany

For raw spinach, wash it well, getting rid of any stalks, and roughly chop it into big pieces. Transfer in a big pot with a small amount water over a medium heat. Once cooked, remove in a strainer for about 15 minutes, then remove any extra water and put aside.

When working with thawed frozen spinach, thoroughly squeeze out extra water.

Heat the cooking oil in a pan over a moderate heat and fry the onion and garlic cloves until tender, about a few minutes. Remove from the flame.

Place the prepared spinach, sauteed onion and garlic, hard cheese, creamy cheese, spice, paprika, dry crumbs and eggs in a container and flavor with seasoning. Combine completely until blended. If the dough looks too loose, mix in some more breading.

By hand, shape the mixture into oval shapes a bit bigger than a walnut but more compact than an large egg, and set them on a tray covered with wax paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over medium flame, heat olive oil to a level of about 1cm. Cook the patties a handful for a couple of minutes each side, turning so they are crispy completely, then transfer on paper towel.

Present with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and tender interior, these fritters are not only delicious but also a extremely wholesome appetizer or dish.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to accompany

Put the brown lentils in a pot and submerge with plenty of cold water. Simmer over a medium heat for about 20 minutes or until nearly done, adding additional water to keep the legumes immersed if required.

Add the cracked wheat and keep cooking until softened. Strain the mixture thoroughly and put aside in a bowl.

Preheat 50% of the