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Leek Patties

Bite-sized fried fritters, commonly referred to as keftedes, stand as a cherished speciality in Jewish cuisine. These particular leek patties deliver a delicious blend of hearty minced beef with the subtle, mildly sweet essence of fresh leeks, making them truly irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the green leeks carefully and cut away the base and the majority of the green stalk. Slice lengthwise along the length then into half-inch pieces. Place in a deep pan and fill with fresh water, then cook over a medium flame for about 20 mins or until softened.

Strain the softened leeks and put in a large mixing bowl with the minced beef, beaten eggs, matzo meal, fresh dill, chopped parsley and spice and season well with pepper and salt. Mix well using your fingers then shape a few spoonfuls into a croquette, flattening a bit. Place on a plate and continue for the rest of the ingredients.

Heat olive oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the oil is sizzling, brown the fritters in batches until golden brown on both sides. (Don't overcrowd the frying pan as this drops the heat of the oil.) Remove the finished croquettes to a plate covered with kitchen paper and permit to drain.

Serve with lemon slices.

Spinach Croquettes

These delightful spinach and cheese patties are a real treat. The crunchy exterior reveals a creamy center. The spinach adds a bright, moderately earthy note, while the cheese offers a savory, flavorful smoothness. Feel free to swap the cheesy element with boiled, pureed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if needed
• 3 eggs
• Cooking oil for deep-frying (or use sunflower oil)
• Lemon wedges, to serve

If using fresh spinach, rinse it well, removing any hard stems, and coarsely chop it into sizable portions. Put in a large saucepan with a little hot water over a medium flame. Once softened, remove in a colander for about a quarter hour, then press out any excess liquid and set aside.

If using thawed frozen spinach, carefully press out excess liquid.

Warm the oil in a pan over a medium heat and saute the onion and garlic cloves until tender, about a few minutes. Turn off the flame.

Put the cooked spinach, cooked onion and softened garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and season with pepper and salt. Mix completely until incorporated. If the mixture seems too soft, add some extra crumbs.

By hand, shape the dough into elongated patties somewhat larger than a nut but smaller than an large egg, and place them on a baking sheet covered with baking paper. Wrap and refrigerate for at least one hour.

In a big skillet over moderate heat, warm cooking oil to a amount of about 1 centimeter. Cook the patties a handful for two to three minutes per side, turning so they are golden brown all over, then transfer on paper towel.

Serve with lemon wedges.

Lentil Patties

Featuring a crunchy outside and soft inside, these croquettes are not only flavorful but also a wonderfully nutritious snack or dish.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to taste
• Creamy yogurt and lemon slices, to accompany

Put the lentils in a pan and fill with ample fresh water. Simmer over a moderate heat for about twenty minutes or until partially softened, including more water to ensure the pulses immersed if required.

Mix in the cracked wheat and keep cooking until fully cooked. Strain the ingredients well and set aside in a bowl.

Heat a portion of the