🔗 Share this article

Leek Patties

Petite crispy fritters, typically known as keftedes, are a beloved signature dish in Jewish culinary traditions. These leek fritters offer a flavorful fusion of hearty minced beef with the subtle, mildly sweet taste of tender leeks, rendering them utterly irresistible.

Yields 12

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

Thoroughly wash the leeks carefully and trim off the base and most of the green tops. Cut lengthwise longways then into 1.5-centimeter rounds. Transfer in a large skillet and submerge with water, then simmer over a medium heat for about 20 mins or until cooked through.

Remove the water from the cooked leeks and place in a mixing bowl with the beef, eggs, matzo meal, chopped dill, flat-leaf parsley and spice and spice liberally with salt and pepper. Mix well using your palms then shape a couple of tablespoonfuls into a croquette, shaping a little. Put on a tray and continue for the rest of the ingredients.

Heat cooking oil in a skillet to a amount of about 2 centimeters over a medium flame. When the oil is sizzling, brown the patties in batches until golden brown on each side. (Avoid overcrowding the pan as this drops the heat of the cooking oil.) Transfer the finished fritters to a plate lined with kitchen paper and let to rest.

Present with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach fritters are a true treat. The crispy outside opens up to a smooth center. The fresh spinach imparts a bright, moderately natural flavor, while the cheese provides a deep, flavorful smoothness. It's possible to replace the cheese with steamed, pureed spuds if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Olive oil for deep-frying (or sunflower oil)
• Lemon slices, to accompany

For leafy greens, clean it carefully, removing any stalks, and coarsely chop it into sizable portions. Transfer in a deep pan with a little water over a medium heat. Once wilted, remove in a colander for about a quarter hour, then squeeze out any extra water and set aside.

When working with defrosted spinach, thoroughly remove extra water.

Heat the olive oil in a pan over a medium flame and fry the onion and garlic until translucent, about four minutes. Remove from the flame.

Combine the wilted spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, paprika, dry crumbs and eggs in a container and flavor with salt and pepper. Mix well until blended. If the mixture looks too wet, add some more crumbs.

Using your hands, form the preparation into oval shapes somewhat larger than a nut but more compact than an egg, and set them on a plate topped with wax paper. Wrap and cool for at least 60 minutes.

In a wide pan over moderate heat, heat cooking oil to a amount of about 1 centimeter. Fry the croquettes a few at a time for two to three minutes on both sides, flipping so they are golden completely, then place on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

Featuring a golden crust and tender interior, these fritters are not only tasty but also a extremely healthy appetizer or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to accompany

Put the dry lentils in a pan and submerge with enough cold water. Simmer over a medium flame for about 20 minutes or until partially softened, adding extra liquid to keep the legumes covered if needed.

Mix in the burghul and proceed cooking until softened. Remove the water from the lentils and burghul completely and set aside in a mixing bowl.

Heat a portion of the