🔗 Share this article

Leek Patties

Bite-sized pan-fried fritters, typically referred to as keftedes, represent a cherished signature dish in Jewish culinary traditions. These particular leek fritters present a flavorful combination of hearty minced beef with the subtle, mildly sweet essence of leeks, and they are truly addictive.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the fresh leeks properly and trim off the roots and the majority of the dark green parts. Slice into halves along the length then into 1.5-centimeter slices. Place in a deep pan and fill with water, then cook over a moderate heat for about twenty minutes or until tender.

Drain the softened leeks and put in a large mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and season liberally with pepper and salt. Stir thoroughly using your fingers then mold a couple of scoops into a patty, flattening a slightly. Set on a platter and proceed for the balance of the ingredients.

Preheat oil in a frying pan to a level of about 2 centimeters over a medium flame. When the olive oil is ready, cook the croquettes in batches until golden on both sides. (Avoid overcrowding the skillet as this lowers the oil temperature of the oil.) Remove the ready croquettes to a plate topped with kitchen paper and let to drain.

Serve with lemon wedges.

Spinach Patties

These spinach and cheese fritters are a real delight. The crunchy crust gives way to a soft filling. The spinach adds a bright, slightly natural flavor, while the dairy gives a deep, flavorful richness. It's possible to replace the cheese with cooked, pureed spuds if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Olive oil for frying (or use sunflower oil)
• Lemon slices, to serve

When using raw spinach, wash it carefully, removing any stalks, and coarsely chop it into large chunks. Put in a big pot with a bit of water over a medium heat. Once wilted, drain in a colander for about 15 mins, then squeeze out any remaining moisture and set aside.

If using thawed frozen spinach, thoroughly press out extra water.

Preheat the oil in a frying pan over a medium heat and fry the diced onion and garlic until softened, about a few minutes. Remove from the stove.

Combine the wilted spinach, fried onion and sauteed garlic, hard cheese, soft cheese, nutmeg, paprika, breading and beaten eggs in a container and flavor with seasoning. Stir well until blended. If the mixture looks too loose, incorporate some additional breadcrumbs.

By hand, shape the preparation into oval shapes somewhat larger than a nut but more compact than an chicken egg, and put them on a tray covered with parchment paper. Seal and cool for at least one hour.

In a large frying pan over medium flame, warm oil to a amount of about half an inch. Cook the patties a handful for two to three minutes per side, flipping so they are golden everywhere, then place on paper towel.

Offer with lemon wedges.

Kroketes Fakes

With their crispy exterior and moist center, these fritters are not only tasty but also a wonderfully healthy bite or meal.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to accompany

Place the lentils in a pan and fill with enough cold water. Cook over a medium heat for about twenty minutes or until nearly done, adding additional water to keep the lentils covered if required.

Stir in the cracked wheat and continue cooking until softened. Drain the lentils and burghul completely and reserve in a bowl.

Heat 50% of the