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Leek Patties

Bite-sized crispy fritters, typically known as keftedes, are a cherished speciality in Jewish cuisine. These wonderful leek fritters offer a delicious fusion of savory beef with the subtle, mildly sweet essence of leeks, and they are utterly addictive.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to accompany

Wash the fresh leeks properly and cut away the base and the bulk of the green stalk. Slice lengthwise lengthways then into 1.5cm pieces. Put in a deep frying pan and cover with water, then heat over a moderate heat for about 20 minutes or until tender.

Remove the water from the cooked leeks and place in a big bowl with the beef, eggs, matzo meal, chopped dill, flat-leaf parsley and spice and spice well with salt and pepper. Combine thoroughly using your palms then shape a several tablespoonfuls into a patty, pressing a bit. Set on a platter and continue for the balance of the preparation.

Warm oil in a skillet to a amount of about ¾ inch over a medium heat. When the heated oil is sizzling, brown the croquettes in small groups until golden on all sides. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Transfer the finished croquettes to a dish topped with paper towel and let to cool.

Serve with lemon slices.

Keftes de Espinacha

These amazing spinach and cheese patties are a real treat. The crispy crust reveals a soft interior. The fresh spinach adds a vibrant, moderately green flavor, while the cheese offers a deep, umami smoothness. You can substitute the cheesy element with boiled, mashed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if needed
• 3 eggs
• Cooking oil for deep-frying (or alternatively sunflower oil)
• Lemon slices, to serve

For leafy greens, clean it well, getting rid of any tough stems, and roughly chop it into large chunks. Transfer in a big pot with a little liquid over a medium flame. Once wilted, drain in a strainer for about 15 minutes, then squeeze out any extra water and put aside.

If using previously frozen spinach, carefully squeeze out unwanted moisture.

Heat the olive oil in a skillet over a moderate heat and cook the onion and garlic cloves until tender, about 4 minutes. Take off the stove.

Put the cooked spinach, cooked onion and garlic, kefalotyri, ricotta, spice, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with seasoning. Stir thoroughly until blended. If the dough seems too wet, mix in some more breading.

Using your hands, shape the preparation into oval shapes slightly larger than a walnut shell but smaller than an egg, and set them on a tray lined with parchment paper. Wrap and refrigerate for at least one hour.

In a large frying pan over medium flame, warm olive oil to a depth of about 1cm. Fry the fritters a few at a time for 2–3 minutes on both sides, flipping so they are golden everywhere, then transfer on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

Boasting a crunchy outside and moist center, these patties are not only delicious but also a wonderfully nutritious appetizer or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to serve

Add the brown lentils in a pan and fill with enough fresh water. Cook over a moderate heat for about twenty minutes or until partially softened, pouring extra liquid to keep the legumes immersed if required.

Stir in the cracked wheat and proceed cooking until tender. Strain the ingredients well and set aside in a bowl.

Heat a portion of the