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Leek Patties

Bite-sized crispy croquettes, typically referred to as keftedes, represent a cherished signature dish in Jewish cooking. These wonderful leek fritters offer a tasty blend of savory ground beef with the delicate, mildly sweet taste of tender leeks, rendering them absolutely irresistible.

Makes 12

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

Clean the leeks well and trim off the base and most of the dark green parts. Chop into halves lengthways then into 1.5cm pieces. Put in a deep frying pan and cover with water, then simmer over a medium flame for about 20 mins or until cooked through.

Remove the water from the cooked leeks and put in a mixing bowl with the ground beef, beaten eggs, matzo meal, chopped dill, parsley and spice and spice liberally with pepper and salt. Stir well using your palms then mold a several scoops into a croquette, shaping a bit. Place on a tray and repeat for the remaining of the ingredients.

Preheat oil in a skillet to a level of about 2cm over a medium flame. When the oil is ready, brown the fritters in small groups until crispy on both sides. (Avoid overcrowding the pan as this reduces the temperature of the oil.) Remove the cooked croquettes to a tray topped with absorbent paper and let to cool.

Present with lemon wedges.

Keftes de Espinacha

These delightful spinach and cheese patties are a real pleasure. The golden exterior opens up to a creamy filling. The spinach adds a fresh, moderately earthy taste, while the grated cheese provides a deep, savory smoothness. Feel free to swap the cheese with steamed, pureed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Lemon slices, to serve

When using leafy greens, wash it well, getting rid of any stalks, and coarsely chop it into big pieces. Place in a big pot with a small amount liquid over a medium flame. Once cooked, drain in a strainer for about a quarter hour, then press out any remaining moisture and set aside.

If using defrosted spinach, carefully squeeze out excess liquid.

Preheat the olive oil in a frying pan over a medium heat and fry the onion and garlic until translucent, about a few minutes. Take off the stove.

Combine the wilted spinach, sauteed onion and softened garlic, grated cheese, ricotta, nutmeg, sweet paprika, breading and eggs in a big mixing bowl and flavor with seasoning. Mix completely until incorporated. If the mixture looks too soft, mix in some more crumbs.

By hand, mold the dough into elongated patties somewhat larger than a walnut but smaller than an chicken egg, and put them on a baking sheet lined with baking paper. Wrap and cool for at least one hour.

In a large frying pan over moderate heat, warm olive oil to a amount of about 1 centimeter. Fry the fritters a few at a time for two to three minutes each side, rotating so they are golden brown completely, then transfer on absorbent paper.

Present with lemon slices.

Lentil Patties

With their crispy exterior and soft inside, these croquettes are not only tasty but also a highly wholesome bite or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to garnish

Add the brown lentils in a pan and submerge with ample fresh water. Simmer over a moderate heat for about 20 minutes or until almost cooked, pouring additional water to ensure the lentils immersed if needed.

Mix in the burghul and proceed cooking until fully cooked. Strain the ingredients thoroughly and reserve in a bowl.

Heat 50% of the