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Leek Patties

Petite fried fritters, typically called keftedes, stand as a cherished signature dish in Jewish culinary traditions. These particular leek fritters offer a tasty combination of hearty beef with the delicate, slightly sweet essence of leeks, making them absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon wedges, to garnish

Wash the fresh leeks well and cut away the root ends and the bulk of the dark green parts. Cut lengthwise along the length then into 1.5cm slices. Place in a deep frying pan and submerge with fresh water, then cook over a medium heat for about 20 mins or until softened.

Strain the leeks and place in a large mixing bowl with the minced beef, eggs, matzo meal, fresh dill, chopped parsley and paprika and flavor liberally with seasoning. Stir well using your palms then mold a couple of scoops into a patty, shaping a bit. Put on a plate and repeat for the rest of the ingredients.

Preheat olive oil in a frying pan to a depth of about 2cm over a medium heat. When the olive oil is sizzling, fry the croquettes in small batches until crispy on each side. (Don't overcrowd the pan as this lowers the oil temperature of the cooking oil.) Remove the ready croquettes to a tray topped with kitchen paper and permit to cool.

Present with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese patties are a real treat. The crunchy crust opens up to a soft filling. The leafy spinach adds a fresh, moderately natural note, while the dairy offers a deep, flavorful richness. Feel free to swap the cheesy element with steamed, pureed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or vegetable oil)
• Fresh lemon, to serve

When using leafy greens, clean it thoroughly, discarding any tough stems, and roughly chop it into big pieces. Place in a deep pan with a bit of hot water over a moderate heat. Once softened, drain in a colander for about a quarter hour, then press out any remaining moisture and put aside.

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

Preheat the oil in a frying pan over a medium flame and fry the onion and minced garlic until tender, about a few minutes. Turn off the flame.

Combine the cooked spinach, sauteed onion and garlic, hard cheese, ricotta, spice, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Combine thoroughly until blended. If the dough appears too loose, mix in some additional breadcrumbs.

By hand, shape the mixture into elongated patties somewhat larger than a walnut but smaller than an egg, and place them on a tray lined with baking paper. Cover and chill for at least 1 hour.

In a big skillet over moderate heat, preheat olive oil to a depth of about 1 centimeter. Fry the patties a few at a time for two to three minutes on both sides, rotating so they are golden brown everywhere, then place on paper towel.

Serve with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and moist center, these croquettes are not only delicious but also a extremely healthy bite or meal.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to serve

Put the lentils in a saucepan and submerge with ample fresh water. Cook over a moderate heat for about twenty minutes or until almost cooked, adding additional water to maintain the lentils immersed if required.

Add the burghul and proceed cooking until softened. Strain the lentils and burghul completely and put aside in a mixing bowl.

Heat a portion of the