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Leek Patties

Small crispy patties, commonly referred to as keftedes, are a cherished speciality in Jewish cuisine. These leek croquettes deliver a tasty blend of savory ground beef with the delicate, slightly sweet taste of leeks, making them utterly crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon wedges, to serve

Thoroughly wash the green leeks carefully and trim off the base and the bulk of the green stalk. Slice in half lengthways then into half-inch rounds. Put in a deep frying pan and fill with cold water, then heat over a medium flame for about 20 mins or until softened.

Drain the leeks and transfer in a large mixing bowl with the minced beef, eggs, crumbs, chopped dill, flat-leaf parsley and spice and spice generously with seasoning. Mix thoroughly using your fingers then shape a couple of tablespoonfuls into a patty, pressing a slightly. Place on a platter and repeat for the rest of the ingredients.

Warm oil in a pan to a level of about ¾ inch over a medium flame. When the oil is hot, fry the patties in batches until golden on all sides. (Avoid overcrowding the frying pan as this drops the oil temperature of the cooking oil.) Remove the ready fritters to a dish topped with absorbent paper and let to drain.

Offer with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese croquettes are a real treat. The crunchy crust opens up to a smooth center. The leafy spinach adds a vibrant, slightly earthy note, while the cheese offers a deep, umami richness. You can substitute the cheesy element with boiled, crushed potato if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 fresh eggs
• Oil for deep-frying (or use vegetable oil)
• Fresh lemon, to garnish

When using fresh spinach, clean it thoroughly, discarding any stalks, and cut into it into big pieces. Place in a big pot with a bit of hot water over a moderate heat. Once wilted, strain in a strainer for about 15 minutes, then remove any remaining moisture and put aside.

For previously frozen spinach, completely squeeze out unwanted moisture.

Heat the olive oil in a skillet over a medium flame and saute the chopped onion and garlic until softened, about a few minutes. Take off the flame.

Combine the prepared spinach, fried onion and sauteed garlic, hard cheese, soft cheese, spice, paprika, breading and beaten eggs in a big mixing bowl and spice with seasoning. Combine completely until incorporated. If the preparation seems too wet, add some more breadcrumbs.

Using your hands, mold the dough into oval croquettes somewhat larger than a nut but less bulky than an large egg, and set them on a tray topped with baking paper. Seal and cool for at least one hour.

In a big skillet over medium heat, heat oil to a level of about 1 centimeter. Cook the patties a small batch for a couple of minutes each side, rotating so they are crispy completely, then put on paper towel.

Present with fresh lemon.

Lentil Croquettes

With their golden crust and soft inside, these patties are not only delicious but also a highly wholesome bite or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to accompany

Put the dry lentils in a saucepan and cover with plenty of fresh water. Cook over a medium flame for about 20 minutes or until nearly done, including additional water to keep the pulses submerged if needed.

Add the bulgur wheat and continue cooking until fully cooked. Remove the water from the ingredients well and reserve in a mixing bowl.

Preheat a portion of the