🔗 Share this article

Leek Croquettes

Bite-sized pan-fried fritters, typically known as keftedes, stand as a beloved delicacy in Jewish cooking. These leek fritters present a delicious fusion of savory beef with the gentle, slightly sweet taste of tender leeks, and they are absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to serve

Clean the green leeks carefully and remove the roots and most of the dark green parts. Slice lengthwise along the length then into half-inch pieces. Transfer in a deep frying pan and cover with cold water, then heat over a moderate heat for about 20 mins or until cooked through.

Drain the cooked leeks and place in a large mixing bowl with the beef, eggs, crumbs, dill, flat-leaf parsley and sweet paprika and flavor generously with salt and pepper. Combine well using your palms then mold a few scoops into a ball, flattening a little. Place on a tray and proceed for the balance of the ingredients.

Heat oil in a skillet to a level of about ¾ inch over a moderate heat. When the oil is sizzling, fry the croquettes in batches until golden brown on each side. (Do not fill the pan as this lowers the oil temperature of the oil.) Take out the finished fritters to a plate covered with absorbent paper and let to rest.

Present with fresh lemon.

Spinach Patties

These amazing cheesy spinach fritters are a genuine treat. The crunchy outside reveals a soft center. The fresh spinach brings a bright, moderately earthy note, while the grated cheese provides a savory, flavorful richness. It's possible to replace the dairy cheese with cooked, pureed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 fresh eggs
• Olive oil for frying (or neutral oil)
• Fresh lemon, to serve

When using raw spinach, rinse it thoroughly, removing any stalks, and roughly chop it into large chunks. Place in a big pot with a little liquid over a moderate heat. Once softened, drain in a sieve for about 15 mins, then press out any excess liquid and reserve.

For thawed frozen spinach, carefully squeeze out extra water.

Preheat the oil in a pan over a medium flame and cook the chopped onion and garlic cloves until softened, about four minutes. Remove from the heat.

Put the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, ricotta, nutmeg, red spice, breadcrumbs and beaten eggs in a large bowl and flavor with pepper and salt. Stir thoroughly until incorporated. If the preparation seems too soft, incorporate some more breadcrumbs.

By hand, form the preparation into oval shapes slightly larger than a walnut but more compact than an egg, and put them on a baking sheet covered with parchment paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over medium heat, preheat oil to a depth of about 1cm. Cook the croquettes a small batch for two to three minutes each side, rotating so they are golden brown all over, then put on absorbent paper.

Offer with lemon slices.

Lentil Patties

With their golden crust and moist center, these fritters are not only flavorful but also a extremely healthy bite or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to accompany

Place the lentils in a pot and submerge with plenty of cold water. Cook over a medium flame for about twenty minutes or until partially softened, including additional water to maintain the lentils submerged if necessary.

Mix in the bulgur wheat and keep cooking until fully cooked. Strain the ingredients completely and set aside in a mixing bowl.

Warm 50% of the