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Leek Patties

Bite-sized pan-fried fritters, often called keftedes, stand as a treasured delicacy in Jewish cuisine. These leek patties offer a flavorful combination of rich ground beef with the subtle, mildly sweet essence of tender leeks, rendering them truly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Fresh lemon wedges, to serve

Clean the green leeks well and cut away the roots and most of the dark green parts. Slice lengthwise along the length then into 1.5cm slices. Put in a large skillet and fill with fresh water, then simmer over a medium flame for about 20 mins or until softened.

Remove the water from the softened leeks and transfer in a large mixing bowl with the ground beef, eggs, crumbs, chopped dill, flat-leaf parsley and spice and spice liberally with salt and pepper. Stir well using your hands then shape a couple of scoops into a ball, shaping a bit. Place on a platter and proceed for the balance of the mixture.

Preheat cooking oil in a skillet to a amount of about 2cm over a moderate heat. When the olive oil is hot, cook the fritters in small batches until crispy on all sides. (Avoid overcrowding the skillet as this drops the oil temperature of the oil.) Take out the cooked croquettes to a dish topped with paper towel and allow to cool.

Offer with lemon slices.

Keftes de Espinacha

These spinach and cheese fritters are a real treat. The crispy crust gives way to a soft center. The spinach adds a fresh, slightly earthy taste, while the grated cheese offers a rich, flavorful creaminess. Feel free to swap the dairy cheese with steamed, mashed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if needed
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to serve

If using raw spinach, rinse it thoroughly, discarding any stalks, and cut into it into sizable portions. Place in a big pot with a little liquid over a moderate heat. Once cooked, strain in a strainer for about 15 minutes, then remove any extra water and put aside.

When working with previously frozen spinach, carefully press out extra water.

Heat the olive oil in a skillet over a moderate heat and cook the diced onion and garlic cloves until tender, about a few minutes. Take off the heat.

Combine the cooked spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, breading and eggs in a big mixing bowl and season with pepper and salt. Combine thoroughly until combined. If the dough looks too loose, mix in some additional breadcrumbs.

With your fingers, form the mixture into oval shapes a bit bigger than a walnut but more compact than an egg, and set them on a plate covered with parchment paper. Cover and chill for at least 60 minutes.

In a wide pan over medium heat, warm olive oil to a level of about 1cm. Fry the croquettes a small batch for 2–3 minutes each side, flipping so they are golden completely, then transfer on absorbent paper.

Present with fresh lemon.

Kroketes Fakes

Boasting a golden crust and tender interior, these patties are not only delicious but also a wonderfully healthy bite or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and lemon wedges, to serve

Put the brown lentils in a pan and cover with ample fresh water. Boil over a medium heat for about twenty minutes or until nearly done, adding extra liquid to maintain the pulses submerged if needed.

Add the cracked wheat and continue cooking until tender. Drain the ingredients well and put aside in a bowl.

Warm 50% of the