🔗 Share this article

Leek Patties

Small pan-fried patties, often called keftedes, stand as a cherished speciality in Jewish culinary traditions. These particular leek fritters offer a delicious combination of hearty beef with the delicate, sweetly mild essence of tender leeks, rendering them absolutely addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Lemon slices, to serve

Clean the green leeks properly and cut away the base and the bulk of the green stalk. Slice into halves longways then into 1.5-centimeter rounds. Put in a deep frying pan and submerge with fresh water, then heat over a medium flame for about 20 mins or until cooked through.

Remove the water from the leeks and place in a mixing bowl with the ground beef, eggs, crumbs, dill, chopped parsley and sweet paprika and season generously with pepper and salt. Mix well using your hands then mold a several tablespoonfuls into a croquette, flattening a slightly. Set on a platter and continue for the remaining of the ingredients.

Warm olive oil in a pan to a amount of about ¾ inch over a medium flame. When the olive oil is hot, brown the croquettes in small batches until golden on both sides. (Do not fill the pan as this drops the oil temperature of the oil.) Remove the finished fritters to a dish covered with paper towel and permit to drain.

Offer with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese fritters are a real treat. The crunchy exterior reveals a creamy interior. The spinach adds a bright, moderately green flavor, while the grated cheese provides a deep, savory smoothness. Feel free to swap the cheesy element with steamed, crushed potatoes if you like.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Cooking oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

If using raw spinach, rinse it carefully, discarding any stalks, and coarsely chop it into sizable portions. Transfer in a deep pan with a bit of water over a medium heat. Once cooked, strain in a strainer for about 15 minutes, then squeeze out any extra water and put aside.

If using previously frozen spinach, completely press out unwanted moisture.

Preheat the oil in a skillet over a medium heat and saute the onion and minced garlic until softened, about a few minutes. Turn off the stove.

Combine the prepared spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and flavor with seasoning. Mix thoroughly until incorporated. If the mixture looks too wet, add some extra breading.

With your fingers, shape the dough into elongated patties a bit bigger than a walnut shell but more compact than an egg, and put them on a baking sheet lined with wax paper. Seal and chill for at least 1 hour.

In a large frying pan over medium flame, heat oil to a depth of about 1cm. Cook the fritters a handful for 2–3 minutes per side, turning so they are golden brown all over, then put on kitchen roll.

Present with fresh lemon.

Lentil Patties

Featuring a crispy exterior and soft inside, these fritters are not only flavorful but also a wonderfully nutritious snack or dish.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to garnish

Put the lentils in a saucepan and submerge with ample water. Boil over a moderate heat for about 20 minutes or until partially softened, pouring more water to keep the lentils immersed if required.

Add the cracked wheat and proceed cooking until fully cooked. Remove the water from the mixture thoroughly and set aside in a container.

Preheat a portion of the