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Leek Patties

Petite pan-fried croquettes, typically known as keftedes, represent a treasured speciality in Jewish cooking. These wonderful leek fritters deliver a flavorful combination of rich minced beef with the subtle, slightly sweet essence of fresh leeks, rendering them absolutely crave-worthy.

Yields 12

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

Wash the leeks well and trim off the roots and most of the green tops. Cut lengthwise lengthways then into 1.5cm pieces. Put in a large skillet and cover with fresh water, then cook over a medium flame for about 20 mins or until cooked through.

Drain the cooked leeks and put in a large mixing bowl with the beef, eggs, crumbs, dill, parsley and spice and flavor well with seasoning. Mix thoroughly using your fingers then mold a few tablespoonfuls into a croquette, flattening a slightly. Place on a tray and proceed for the remaining of the mixture.

Preheat olive oil in a pan to a level of about 2 centimeters over a medium heat. When the olive oil is ready, cook the patties in small groups until crispy on each side. (Do not fill the frying pan as this lowers the oil temperature of the cooking oil.) Transfer the cooked fritters to a tray lined with kitchen paper and allow to cool.

Serve with lemon slices.

Keftes de Espinacha

These spinach and cheese patties are a true treat. The crispy crust reveals a soft filling. The spinach adds a bright, slightly earthy note, while the dairy gives a rich, flavorful smoothness. You can substitute the cheesy element with boiled, mashed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 large eggs
• Olive oil for deep-frying (or sunflower oil)
• Fresh lemon, to garnish

When using leafy greens, wash it carefully, getting rid of any stalks, and cut into it into big pieces. Put in a big pot with a bit of water over a moderate heat. Once softened, strain in a sieve for about 15 mins, then squeeze out any extra water and put aside.

When working with previously frozen spinach, thoroughly press out excess liquid.

Heat the oil in a pan over a medium heat and saute the diced onion and garlic cloves until translucent, about 4 minutes. Take off the flame.

Put the wilted spinach, fried onion and garlic, kefalotyri, soft cheese, nutmeg, paprika, breading and eggs in a large bowl and flavor with pepper and salt. Combine well until combined. If the preparation seems too soft, add some extra breading.

Using your hands, form the dough into oval croquettes slightly larger than a walnut but more compact than an chicken egg, and set them on a baking sheet lined with baking paper. Cover and cool for at least 60 minutes.

In a big skillet over moderate heat, heat olive oil to a depth of about 1 centimeter. Brown the patties a handful for a couple of minutes each side, rotating so they are golden brown all over, then put on absorbent paper.

Serve with fresh lemon.

Lentil Patties

With their crispy exterior and soft inside, these fritters are not only delicious but also a wonderfully healthy bite or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to serve

Put the dry lentils in a saucepan and fill with enough water. Simmer over a moderate heat for about 20 minutes or until partially softened, pouring more water to keep the legumes submerged if required.

Mix in the bulgur wheat and continue cooking until tender. Drain the ingredients thoroughly and reserve in a container.

Heat half of the