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Leek Patties

Bite-sized pan-fried patties, often known as keftedes, represent a cherished signature dish in Jewish cooking. These particular leek fritters offer a delicious fusion of rich ground beef with the gentle, mildly sweet flavour of leeks, making them absolutely addictive.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Clean the leeks properly and remove the root ends and most of the green tops. Chop in half longways then into half-inch slices. Transfer in a large skillet and fill with water, then cook over a medium flame for about 20 minutes or until softened.

Remove the water from the cooked leeks and place in a big bowl with the minced beef, eggs, matzo meal, fresh dill, chopped parsley and paprika and flavor liberally with salt and pepper. Mix well using your fingers then shape a several spoonfuls into a patty, shaping a bit. Set on a platter and repeat for the balance of the mixture.

Warm oil in a frying pan to a depth of about 2cm over a medium flame. When the olive oil is sizzling, cook the fritters in small groups until golden brown on each side. (Don't overcrowd the frying pan as this reduces the temperature of the cooking oil.) Take out the finished croquettes to a plate topped with paper towel and permit to cool.

Offer with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach patties are a real delight. The crunchy outside reveals a creamy interior. The leafy spinach adds a bright, somewhat green flavor, while the dairy provides a savory, umami creaminess. It's possible to replace the dairy cheese with steamed, mashed potato if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), additional if necessary
• 3 large eggs
• Oil for deep-frying (or neutral oil)
• Lemon wedges, to serve

If using leafy greens, clean it thoroughly, removing any hard stems, and roughly chop it into large chunks. Transfer in a big pot with a little hot water over a medium flame. Once wilted, drain in a colander for about 15 minutes, then squeeze out any excess liquid and set aside.

If using defrosted spinach, completely remove excess liquid.

Preheat the olive oil in a skillet over a medium heat and fry the diced onion and garlic until tender, about a few minutes. Turn off the flame.

Put the cooked spinach, sauteed onion and softened garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, breading and beaten eggs in a large bowl and flavor with seasoning. Combine thoroughly until blended. If the mixture seems too soft, add some more breading.

With your fingers, shape the preparation into oval croquettes a bit bigger than a walnut shell but less bulky than an chicken egg, and place them on a baking sheet lined with parchment paper. Cover and chill for at least one hour.

In a large frying pan over medium flame, heat oil to a amount of about 1cm. Fry the fritters a small batch for 2–3 minutes per side, rotating so they are golden everywhere, then place on absorbent paper.

Present with lemon slices.

Lentil Croquettes

With their crispy exterior and soft inside, these croquettes are not only delicious but also a highly wholesome snack or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to taste
• Yogurt and fresh lemon, to accompany

Place the lentils in a pot and fill with ample water. Simmer over a moderate heat for about 20 mins or until nearly done, pouring extra liquid to ensure the lentils submerged if needed.

Stir in the bulgur wheat and keep cooking until fully cooked. Drain the lentils and burghul thoroughly and put aside in a mixing bowl.

Heat 50% of the