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Leek Patties

Small crispy patties, commonly called keftedes, stand as a cherished signature dish in Jewish cooking. These leek patties present a flavorful blend of hearty beef with the subtle, slightly sweet essence of leeks, rendering them absolutely addictive.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Clean the leeks properly and remove the root ends and most of the dark green parts. Cut lengthwise lengthways then into 1.5-centimeter pieces. Place in a deep frying pan and submerge with cold water, then heat over a moderate heat for about 20 mins or until softened.

Drain the leeks and transfer in a large mixing bowl with the beef, beaten eggs, matzo meal, dill, chopped parsley and spice and season well with pepper and salt. Combine well using your palms then shape a several tablespoonfuls into a croquette, shaping a slightly. Set on a tray and proceed for the rest of the preparation.

Heat oil in a pan to a amount of about ¾ inch over a moderate heat. When the heated oil is ready, cook the croquettes in batches until golden brown on each side. (Do not fill the frying pan as this reduces the heat of the cooking oil.) Remove the ready patties to a tray topped with kitchen paper and let to rest.

Present with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese fritters are a real treat. The crispy crust gives way to a soft filling. The fresh spinach adds a bright, somewhat natural flavor, while the grated cheese provides a deep, flavorful richness. It's possible to replace the dairy cheese with boiled, crushed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

When using fresh spinach, clean it carefully, getting rid of any tough stems, and roughly chop it into sizable portions. Place in a large saucepan with a little hot water over a moderate heat. Once wilted, strain in a sieve for about 15 mins, then remove any extra water and set aside.

For previously frozen spinach, carefully remove excess liquid.

Heat the cooking oil in a skillet over a medium heat and saute the onion and garlic cloves until softened, about a few minutes. Remove from the stove.

Combine the prepared spinach, fried onion and sauteed garlic, hard cheese, soft cheese, nutmeg, paprika, breadcrumbs and eggs in a large bowl and season with salt and pepper. Mix thoroughly until incorporated. If the mixture looks too wet, incorporate some extra breading.

With your fingers, mold the preparation into elongated patties a bit bigger than a walnut shell but less bulky than an large egg, and place them on a tray topped with wax paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium flame, preheat cooking oil to a level of about half an inch. Fry the fritters a small batch for a couple of minutes on both sides, flipping so they are crispy completely, then transfer on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

Featuring a crunchy outside and tender interior, these fritters are not only flavorful but also a extremely healthy bite or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to taste
• Yogurt and fresh lemon, to serve

Place the lentils in a saucepan and submerge with plenty of cold water. Boil over a medium flame for about twenty minutes or until nearly done, pouring additional water to ensure the lentils immersed if needed.

Add the cracked wheat and continue cooking until softened. Drain the mixture thoroughly and set aside in a mixing bowl.

Warm a portion of the