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Leek Patties

Petite pan-fried patties, commonly called keftedes, are a cherished signature dish in Jewish cooking. These leek croquettes deliver a delicious combination of hearty beef with the subtle, sweetly mild essence of fresh leeks, rendering them truly irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks properly and remove the roots and the majority of the green tops. Slice into halves along the length then into half-inch rounds. Transfer in a large skillet and cover with cold water, then cook over a medium flame for about 20 minutes or until tender.

Strain the cooked leeks and put in a mixing bowl with the ground beef, eggs, breadcrumbs, dill, parsley and sweet paprika and spice liberally with salt and pepper. Combine completely using your fingers then shape a couple of spoonfuls into a croquette, pressing a little. Put on a tray and proceed for the balance of the ingredients.

Warm oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the olive oil is ready, brown the fritters in batches until golden on each side. (Avoid overcrowding the skillet as this lowers the heat of the oil.) Transfer the finished croquettes to a dish topped with paper towel and allow to cool.

Serve with fresh lemon.

Spinach Croquettes

These amazing cheesy spinach fritters are a true pleasure. The golden exterior opens up to a soft center. The fresh spinach imparts a fresh, slightly green note, while the dairy gives a rich, umami smoothness. You can substitute the cheesy element with steamed, crushed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 large eggs
• Oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to serve

When using raw spinach, clean it thoroughly, discarding any stalks, and coarsely chop it into large chunks. Transfer in a large saucepan with a small amount hot water over a medium flame. Once cooked, remove in a sieve for about 15 mins, then remove any extra water and put aside.

When working with defrosted spinach, completely remove extra water.

Heat the oil in a skillet over a moderate heat and saute the diced onion and minced garlic until tender, about 4 minutes. Take off the stove.

Combine the prepared spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and spice with seasoning. Mix thoroughly until incorporated. If the dough appears too wet, mix in some extra breading.

With your fingers, mold the dough into oval croquettes a bit bigger than a nut but more compact than an large egg, and place them on a tray lined with wax paper. Wrap and chill for at least 60 minutes.

In a big skillet over medium flame, heat cooking oil to a level of about 1cm. Fry the fritters a handful for 2–3 minutes per side, turning so they are crispy everywhere, then put on paper towel.

Serve with fresh lemon.

Lentil Patties

With their crunchy outside and soft inside, these patties are not only flavorful but also a wonderfully wholesome bite or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, chopped
• 1 egg
• Seasoning, to preference
• Creamy yogurt and lemon slices, to accompany

Add the dry lentils in a pan and fill with plenty of fresh water. Simmer over a medium heat for about 20 minutes or until partially softened, pouring more water to maintain the legumes covered if needed.

Stir in the bulgur wheat and proceed cooking until softened. Drain the ingredients completely and reserve in a mixing bowl.

Warm 50% of the