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Leek Patties

Small fried patties, typically known as keftedes, stand as a cherished speciality in Jewish cuisine. These leek croquettes present a tasty fusion of rich beef with the delicate, sweetly mild essence of fresh leeks, making them utterly crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to garnish

Thoroughly wash the green leeks well and cut away the root ends and the bulk of the dark green parts. Slice into halves along the length then into 1.5cm pieces. Transfer in a deep frying pan and submerge with water, then simmer over a medium flame for about 20 mins or until cooked through.

Remove the water from the leeks and place in a big bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and sweet paprika and spice liberally with pepper and salt. Mix well using your hands then mold a few tablespoonfuls into a patty, flattening a slightly. Set on a tray and proceed for the rest of the mixture.

Heat oil in a skillet to a amount of about 2 centimeters over a medium heat. When the oil is ready, fry the croquettes in small groups until golden brown on each side. (Avoid overcrowding the skillet as this reduces the oil temperature of the cooking oil.) Transfer the finished fritters to a tray lined with absorbent paper and permit to drain.

Present with fresh lemon.

Spinach Croquettes

These cheesy spinach fritters are a genuine treat. The crunchy exterior gives way to a soft center. The fresh spinach imparts a vibrant, slightly earthy note, while the cheese offers a rich, umami smoothness. You can substitute the cheesy element with cooked, crushed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Oil for pan-frying (or alternatively neutral oil)
• Lemon wedges, to accompany

When using fresh spinach, wash it carefully, getting rid of any hard stems, and roughly chop it into large chunks. Put in a big pot with a bit of hot water over a medium flame. Once softened, drain in a colander for about a quarter hour, then remove any remaining moisture and reserve.

For defrosted spinach, thoroughly squeeze out extra water.

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

Place the prepared spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, spice, paprika, breading and beaten eggs in a big mixing bowl and flavor with seasoning. Stir thoroughly until blended. If the preparation looks too wet, mix in some additional crumbs.

Using your hands, mold the preparation into elongated patties somewhat larger than a walnut shell but more compact than an large egg, and place them on a tray lined with parchment paper. Seal and chill for at least 60 minutes.

In a wide pan over moderate heat, warm olive oil to a depth of about 1cm. Brown the croquettes a handful for a couple of minutes on both sides, flipping so they are golden brown everywhere, then put on kitchen roll.

Offer with fresh lemon.

Lentil Patties

Featuring a golden crust and moist center, these patties are not only delicious but also a highly wholesome appetizer or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to preference
• Yogurt and fresh lemon, to garnish

Put the brown lentils in a pot and fill with enough cold water. Cook over a medium heat for about 20 mins or until almost cooked, pouring more water to keep the lentils submerged if necessary.

Stir in the burghul and keep cooking until tender. Remove the water from the ingredients thoroughly and reserve in a bowl.

Preheat half of the