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Leek Patties

Petite pan-fried fritters, often called keftedes, stand as a treasured signature dish in Jewish cooking. These particular leek fritters deliver a flavorful combination of hearty ground beef with the gentle, mildly sweet essence of fresh leeks, and they are utterly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Clean the green leeks properly and trim off the base and the bulk of the dark green parts. Cut into halves along the length then into half-inch slices. Put in a deep pan and submerge with water, then cook over a medium heat for about twenty minutes or until cooked through.

Strain the leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, dill, chopped parsley and spice and season generously with pepper and salt. Mix completely using your hands then shape a several scoops into a patty, shaping a little. Put on a platter and continue for the rest of the mixture.

Heat cooking oil in a skillet to a amount of about 2 centimeters over a medium flame. When the olive oil is sizzling, cook the fritters in batches until crispy on each side. (Do not fill the pan as this lowers the heat of the cooking oil.) Take out the ready patties to a plate covered with absorbent paper and allow to drain.

Present with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a true pleasure. The crunchy exterior gives way to a soft interior. The fresh spinach adds a fresh, slightly green taste, while the grated cheese gives a rich, umami richness. You can substitute the cheesy element with boiled, mashed spuds if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 large eggs
• Cooking oil for frying (or neutral oil)
• Lemon wedges, to accompany

For fresh spinach, wash it well, discarding any tough stems, and coarsely chop it into large chunks. Transfer in a big pot with a bit of liquid over a medium flame. Once cooked, drain in a strainer for about 15 minutes, then press out any remaining moisture and reserve.

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

Warm the olive oil in a skillet over a moderate heat and saute the chopped onion and garlic cloves until softened, about a few minutes. Remove from the flame.

Combine the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, ricotta, spice, paprika, dry crumbs and eggs in a container and season with salt and pepper. Stir well until incorporated. If the preparation looks too loose, mix in some more breadcrumbs.

With your fingers, form the preparation into oval shapes a bit bigger than a nut but smaller than an large egg, and place them on a plate covered with baking paper. Seal and chill for at least 1 hour.

In a large frying pan over moderate heat, preheat cooking oil to a amount of about half an inch. Brown the fritters a small batch for two to three minutes per side, turning so they are golden everywhere, then put on kitchen roll.

Present with lemon slices.

Lentil Croquettes

With their crispy exterior and tender interior, these patties are not only tasty but also a wonderfully nutritious snack or meal.

Yields 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to accompany

Place the lentils in a saucepan and cover with enough fresh water. Cook over a medium flame for about 20 minutes or until almost cooked, including more water to maintain the pulses immersed if needed.

Add the bulgur wheat and continue cooking until fully cooked. Strain the lentils and burghul thoroughly and put aside in a container.

Preheat half of the