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Leek Patties

Bite-sized pan-fried croquettes, commonly referred to as keftedes, stand as a beloved signature dish in Jewish cuisine. These wonderful leek fritters present a flavorful fusion of hearty minced beef with the subtle, sweetly mild taste of tender leeks, rendering them absolutely irresistible.

Makes 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the green leeks carefully and cut away the roots and the bulk of the green tops. Cut lengthwise lengthways then into 1.5-centimeter rounds. Put in a large skillet and cover with fresh water, then cook over a moderate heat for about 20 mins or until softened.

Drain the softened leeks and put in a large mixing bowl with the ground beef, eggs, matzo meal, chopped dill, chopped parsley and spice and season generously with pepper and salt. Stir well using your fingers then form a several tablespoonfuls into a patty, flattening a slightly. Put on a platter and proceed for the balance of the ingredients.

Warm olive oil in a skillet to a level of about ¾ inch over a moderate heat. When the oil is hot, fry the patties in batches until crispy on both sides. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Transfer the finished patties to a plate covered with paper towel and permit to cool.

Offer with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach patties are a true delight. The golden crust gives way to a smooth filling. The spinach brings a bright, somewhat green flavor, while the grated cheese provides a deep, umami smoothness. It's possible to replace the dairy cheese with boiled, pureed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, thawed for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 large eggs
• Olive oil for deep-frying (or sunflower oil)
• Lemon slices, to serve

If using fresh spinach, rinse it thoroughly, discarding any tough stems, and roughly chop it into large chunks. Put in a large saucepan with a small amount liquid over a medium flame. Once wilted, remove in a colander for about 15 minutes, then squeeze out any remaining moisture and reserve.

When working with previously frozen spinach, thoroughly press out unwanted moisture.

Preheat the cooking oil in a pan over a medium heat and cook the diced onion and garlic cloves until tender, about a few minutes. Take off the stove.

Place the wilted spinach, sauteed onion and garlic, kefalotyri, soft cheese, nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and season with seasoning. Combine completely until blended. If the preparation looks too wet, incorporate some more breadcrumbs.

Using your hands, mold the dough into oval croquettes a bit bigger than a walnut but less bulky than an chicken egg, and set them on a baking sheet topped with wax paper. Seal and cool for at least one hour.

In a wide pan over moderate heat, preheat cooking oil to a depth of about 1 centimeter. Brown the croquettes a handful for 2–3 minutes per side, flipping so they are golden all over, then transfer on paper towel.

Present with lemon wedges.

Lentil Patties

Boasting a crispy exterior and moist center, these fritters are not only tasty but also a extremely wholesome bite or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to serve

Put the dry lentils in a pan and cover with enough fresh water. Simmer over a medium heat for about twenty minutes or until almost cooked, adding additional water to maintain the legumes covered if required.

Stir in the bulgur wheat and keep cooking until fully cooked. Remove the water from the mixture completely and put aside in a mixing bowl.

Preheat half of the