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Leek Patties

Small fried patties, often called keftedes, represent a cherished signature dish in Jewish cooking. These wonderful leek croquettes offer a flavorful blend of hearty ground beef with the delicate, slightly sweet essence of tender leeks, rendering them truly irresistible.

Produces 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks properly and remove the base and the bulk of the green tops. Chop lengthwise along the length then into 1.5-centimeter pieces. Transfer in a large skillet and cover with fresh water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Drain the softened leeks and transfer in a big bowl with the minced beef, eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and spice generously with salt and pepper. Mix thoroughly using your hands then mold a couple of scoops into a ball, shaping a slightly. Place on a plate and proceed for the balance of the ingredients.

Warm oil in a skillet to a level of about 2cm over a moderate heat. When the olive oil is hot, fry the fritters in batches until crispy on both sides. (Don't overcrowd the pan as this lowers the oil temperature of the oil.) Remove the finished croquettes to a tray covered with absorbent paper and permit to cool.

Serve with lemon wedges.

Keftes de Espinacha

These spinach and cheese fritters are a genuine treat. The crispy crust reveals a creamy interior. The spinach imparts a vibrant, somewhat green taste, while the cheese provides a deep, savory creaminess. Feel free to swap the cheesy element with cooked, mashed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 large eggs
• Olive oil for pan-frying (or use sunflower oil)
• Lemon wedges, to accompany

When using fresh spinach, rinse it well, discarding any stalks, and coarsely chop it into sizable portions. Put in a large saucepan with a little liquid over a medium flame. Once wilted, remove in a strainer for about 15 minutes, then squeeze out any excess liquid and put aside.

For defrosted spinach, completely squeeze out extra water.

Heat the oil in a skillet over a medium heat and cook the onion and minced garlic until tender, about four minutes. Turn off the flame.

Place the prepared spinach, fried onion and softened garlic, kefalotyri, soft cheese, spice, red spice, dry crumbs and eggs in a big mixing bowl and season with seasoning. Mix thoroughly until incorporated. If the dough seems too loose, mix in some more breading.

With your fingers, mold the preparation into oval shapes slightly larger than a walnut but smaller than an large egg, and set them on a baking sheet covered with parchment paper. Cover and cool for at least 60 minutes.

In a large frying pan over medium flame, preheat olive oil to a level of about half an inch. Brown the croquettes a few at a time for two to three minutes each side, rotating so they are golden brown all over, then transfer on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these patties are not only flavorful but also a wonderfully nutritious appetizer or main course.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to garnish

Add the dry lentils in a pot and submerge with enough cold water. Boil over a medium heat for about 20 mins or until nearly done, including more water to maintain the pulses submerged if needed.

Mix in the burghul and proceed cooking until softened. Strain the ingredients completely and reserve in a container.

Warm 50% of the