🔗 Share this article

Leek Patties

Small crispy patties, typically called keftedes, are a cherished signature dish in Jewish cooking. These wonderful leek croquettes offer a flavorful blend of hearty beef with the gentle, sweetly mild taste of leeks, rendering them truly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to serve

Clean the fresh leeks properly and remove the base and the majority of the green stalk. Cut in half along the length then into half-inch slices. Put in a deep frying pan and cover with fresh water, then cook over a medium heat for about 20 minutes or until tender.

Remove the water from the softened leeks and transfer in a mixing bowl with the minced beef, beaten eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and spice liberally with pepper and salt. Stir completely using your fingers then form a couple of tablespoonfuls into a ball, flattening a bit. Place on a plate and proceed for the rest of the ingredients.

Heat oil in a skillet to a level of about ¾ inch over a medium heat. When the oil is ready, brown the croquettes in small batches until crispy on each side. (Avoid overcrowding the pan as this reduces the oil temperature of the oil.) Remove the cooked patties to a dish covered with paper towel and let to drain.

Offer with lemon slices.

Spinach Patties

These delightful cheesy spinach patties are a true treat. The golden outside reveals a smooth filling. The spinach adds a vibrant, moderately earthy taste, while the grated cheese gives a deep, umami smoothness. Feel free to swap the dairy cheese with boiled, crushed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Olive oil for deep-frying (or neutral oil)
• Lemon wedges, to serve

If using fresh spinach, wash it thoroughly, discarding any stalks, and coarsely chop it into big pieces. Place in a deep pan with a small amount hot water over a moderate heat. Once wilted, strain in a sieve for about a quarter hour, then press out any remaining moisture and put aside.

When working with thawed frozen spinach, thoroughly press out excess liquid.

Heat the oil in a skillet over a medium flame and fry the onion and garlic until softened, about four minutes. Turn off the flame.

Place the prepared spinach, cooked onion and sauteed garlic, grated cheese, ricotta, spice, sweet paprika, dry crumbs and eggs in a big mixing bowl and flavor with pepper and salt. Stir well until combined. If the preparation looks too soft, incorporate some additional breadcrumbs.

By hand, form the mixture into oval croquettes slightly larger than a walnut but more compact than an chicken egg, and set them on a tray lined with wax paper. Cover and refrigerate for at least 1 hour.

In a wide pan over medium heat, preheat oil to a level of about 1 centimeter. Fry the patties a few at a time for two to three minutes on both sides, turning so they are golden completely, then put on kitchen roll.

Serve with fresh lemon.

Lentil Patties

Boasting a crunchy outside and moist center, these patties are not only delicious but also a highly nutritious snack or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and lemon slices, to accompany

Place the lentils in a pot and cover with enough fresh water. Cook over a medium heat for about 20 minutes or until nearly done, including additional water to maintain the legumes immersed if required.

Mix in the cracked wheat and continue cooking until softened. Drain the ingredients well and put aside in a mixing bowl.

Heat half of the