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Leek Patties

Petite crispy croquettes, often known as keftedes, are a treasured signature dish in Jewish cooking. These particular leek patties offer a flavorful fusion of hearty minced beef with the gentle, mildly sweet essence of fresh leeks, making them absolutely irresistible.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks carefully and cut away the root ends and the majority of the dark green parts. Chop in half along the length then into 1.5-centimeter pieces. Put in a deep pan and cover with cold water, then cook over a moderate heat for about 20 mins or until tender.

Strain the leeks and place in a mixing bowl with the minced beef, eggs, crumbs, chopped dill, chopped parsley and paprika and spice well with salt and pepper. Mix completely using your fingers then form a several scoops into a ball, flattening a bit. Set on a tray and continue for the balance of the ingredients.

Preheat oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the oil is ready, fry the fritters in small batches until crispy on both sides. (Don't overcrowd the frying pan as this lowers the heat of the oil.) Transfer the ready patties to a plate topped with paper towel and allow to cool.

Offer with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a true pleasure. The crunchy crust reveals a creamy center. The spinach adds a fresh, slightly earthy taste, while the grated cheese offers a deep, savory creaminess. It's possible to replace the dairy cheese with boiled, mashed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 eggs
• Olive oil for pan-frying (or use vegetable oil)
• Lemon wedges, to accompany

If using leafy greens, clean it thoroughly, discarding any tough stems, and cut into it into sizable portions. Transfer in a deep pan with a little water over a medium heat. Once cooked, drain in a sieve for about 15 minutes, then press out any remaining moisture and reserve.

When working with thawed frozen spinach, thoroughly press out extra water.

Heat the cooking oil in a pan over a moderate heat and saute the chopped onion and minced garlic until tender, about four minutes. Turn off the stove.

Put the prepared spinach, sauteed onion and softened garlic, hard cheese, ricotta, grated nutmeg, paprika, dry crumbs and eggs in a large bowl and season with seasoning. Mix thoroughly until combined. If the mixture seems too wet, add some more breading.

With your fingers, form the preparation into elongated patties slightly larger than a nut but less bulky than an chicken egg, and put them on a tray topped with baking paper. Cover and cool for at least 1 hour.

In a large frying pan over moderate heat, preheat oil to a depth of about 1cm. Brown the patties a few at a time for a couple of minutes per side, turning so they are golden completely, then place on paper towel.

Present with lemon slices.

Lentil Patties

With their crispy exterior and tender interior, these fritters are not only tasty but also a extremely healthy snack or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and lemon wedges, to garnish

Put the lentils in a pan and submerge with ample cold water. Boil over a medium flame for about twenty minutes or until nearly done, including more water to maintain the lentils immersed if needed.

Add the cracked wheat and proceed cooking until fully cooked. Drain the lentils and burghul thoroughly and set aside in a container.

Preheat 50% of the