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Leek Patties

Bite-sized fried fritters, typically called keftedes, represent a beloved signature dish in Jewish cuisine. These wonderful leek croquettes offer a delicious fusion of rich ground beef with the gentle, sweetly mild taste of tender leeks, making them absolutely irresistible.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to serve

Wash the green leeks well and trim off the base and the bulk of the green tops. Slice lengthwise along the length then into 1.5cm slices. Put in a deep pan and submerge with fresh water, then simmer over a medium heat for about 20 minutes or until tender.

Remove the water from the cooked leeks and place in a mixing bowl with the minced beef, eggs, matzo meal, chopped dill, parsley and sweet paprika and flavor generously with pepper and salt. Mix well using your hands then mold a several scoops into a ball, shaping a bit. Place on a tray and repeat for the remaining of the ingredients.

Warm olive oil in a pan to a depth of about ¾ inch over a medium flame. When the oil is hot, brown the croquettes in small batches until crispy on each side. (Do not fill the pan as this drops the heat of the oil.) Transfer the cooked croquettes to a plate lined with paper towel and allow to cool.

Present with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach fritters are a real treat. The crispy exterior opens up to a smooth interior. The fresh spinach adds a vibrant, somewhat green flavor, while the cheese gives a deep, flavorful creaminess. Feel free to swap the cheesy element with boiled, crushed potato if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Lemon slices, to accompany

If using raw spinach, wash it thoroughly, removing any stalks, and coarsely chop it into large chunks. Put in a large saucepan with a small amount liquid over a medium flame. Once cooked, strain in a strainer for about 15 minutes, then press out any remaining moisture and set aside.

When working with thawed frozen spinach, carefully squeeze out extra water.

Heat the cooking oil in a skillet over a medium heat and saute the chopped onion and minced garlic until translucent, about a few minutes. Turn off the flame.

Combine the cooked spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, spice, sweet paprika, breadcrumbs and eggs in a large bowl and season with salt and pepper. Mix completely until combined. If the mixture seems too soft, incorporate some extra breading.

By hand, mold the mixture into oval croquettes somewhat larger than a walnut but more compact than an egg, and put them on a plate lined with wax paper. Seal and cool for at least one hour.

In a wide pan over medium flame, heat oil to a amount of about 1cm. Fry the patties a small batch for two to three minutes per side, flipping so they are crispy all over, then transfer on absorbent paper.

Offer with lemon slices.

Lentil Patties

Featuring a crispy exterior and tender interior, these patties are not only delicious but also a highly healthy snack or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml 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 fresh egg
• Seasoning, to preference
• Yogurt and lemon wedges, to garnish

Place the lentils in a pot and fill with plenty of water. Simmer over a moderate heat for about twenty minutes or until almost cooked, pouring extra liquid to ensure the lentils immersed if required.

Add the bulgur wheat and proceed cooking until softened. Remove the water from the mixture well and reserve in a container.

Preheat a portion of the