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Leek Patties

Bite-sized crispy patties, often known as keftedes, represent a beloved signature dish in Jewish culinary traditions. These leek croquettes present a tasty combination of savory beef with the subtle, mildly sweet essence of fresh leeks, and they are truly addictive.

Makes 12

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

Thoroughly wash the leeks properly and cut away the root ends and the majority of the green stalk. Chop in half lengthways then into half-inch slices. Put in a deep frying pan and fill with water, then simmer over a medium heat for about 20 minutes or until cooked through.

Drain the softened leeks and transfer in a big bowl with the ground beef, eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and season well with salt and pepper. Mix completely using your palms then form a few scoops into a patty, shaping a bit. Set on a plate and proceed for the remaining of the preparation.

Warm oil in a pan to a level of about ¾ inch over a moderate heat. When the oil is ready, brown the patties in small batches until golden brown on both sides. (Do not fill the skillet as this drops the temperature of the oil.) Take out the ready fritters to a plate topped with absorbent paper and allow to rest.

Offer with lemon wedges.

Spinach Patties

These spinach with cheese croquettes are a genuine delight. The crispy crust opens up to a creamy center. The fresh spinach brings a vibrant, moderately natural taste, while the dairy gives a deep, flavorful creaminess. You can substitute the cheesy element with steamed, crushed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Olive oil for frying (or alternatively neutral oil)
• Fresh lemon, to accompany

For fresh spinach, clean it thoroughly, removing any tough stems, and coarsely chop it into big pieces. Place in a deep pan with a little hot water over a medium flame. Once wilted, drain in a colander for about 15 mins, then remove any extra water and put aside.

When working with thawed frozen spinach, thoroughly press out excess liquid.

Heat the olive oil in a pan over a medium heat and saute the onion and garlic until softened, about a few minutes. Remove from the flame.

Put the wilted spinach, fried onion and garlic, kefalotyri, soft cheese, nutmeg, red spice, breading and eggs in a container and season with pepper and salt. Mix well until incorporated. If the dough appears too loose, add some more breadcrumbs.

By hand, shape the preparation into oval croquettes a bit bigger than a walnut but less bulky than an egg, and place them on a baking sheet lined with parchment paper. Cover and cool for at least 1 hour.

In a big skillet over medium flame, warm cooking oil to a amount of about 1 centimeter. Cook the patties a handful for two to three minutes on both sides, rotating so they are golden brown all over, then put on kitchen roll.

Present with fresh lemon.

Lentil Patties

Boasting a crispy exterior and soft inside, these croquettes are not only delicious but also a highly wholesome snack or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to garnish

Put the lentils in a pan and submerge with ample cold water. Boil over a medium heat for about twenty minutes or until nearly done, adding additional water to maintain the lentils immersed if required.

Mix in the cracked wheat and continue cooking until softened. Remove the water from the ingredients thoroughly and set aside in a bowl.

Warm 50% of the