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Leek Patties

Bite-sized crispy fritters, commonly referred to as keftedes, are a treasured signature dish in Jewish culinary traditions. These particular leek croquettes present a delicious fusion of hearty beef with the gentle, slightly sweet flavour of tender leeks, rendering them truly irresistible.

Produces 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Lemon wedges, to accompany

Clean the green leeks well and remove the roots and most of the green tops. Chop lengthwise longways then into half-inch pieces. Put in a deep frying pan and cover with cold water, then simmer over a medium heat for about 20 minutes or until tender.

Drain the softened leeks and place in a big bowl with the ground beef, eggs, matzo meal, dill, chopped parsley and spice and season liberally with salt and pepper. Combine thoroughly using your hands then mold a several tablespoonfuls into a patty, shaping a slightly. Put on a tray and continue for the rest of the preparation.

Preheat oil in a frying pan to a amount of about ¾ inch over a medium heat. When the heated oil is sizzling, brown the croquettes in batches until crispy on both sides. (Don't overcrowd the skillet as this drops the temperature of the oil.) Take out the cooked fritters to a tray lined with kitchen paper and permit to cool.

Present with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach croquettes are a genuine treat. The crispy crust opens up to a smooth center. The leafy spinach imparts a fresh, moderately earthy taste, while the grated cheese gives a savory, flavorful creaminess. Feel free to swap the dairy cheese with steamed, mashed potatoes if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Oil for deep-frying (or use neutral oil)
• Fresh lemon, to serve

If using fresh spinach, wash it thoroughly, getting rid of any stalks, and roughly chop it into sizable portions. Put in a deep pan with a bit of liquid over a moderate heat. Once wilted, drain in a sieve for about 15 minutes, then remove any remaining moisture and reserve.

When working with previously frozen spinach, carefully squeeze out unwanted moisture.

Warm the cooking oil in a skillet over a medium heat and cook the diced onion and garlic until softened, about four minutes. Turn off the heat.

Place the prepared spinach, fried onion and softened garlic, hard cheese, soft cheese, grated nutmeg, red spice, breadcrumbs and eggs in a container and flavor with seasoning. Mix well until combined. If the preparation seems too wet, add some additional breadcrumbs.

With your fingers, form the mixture into oval shapes a bit bigger than a walnut shell but less bulky than an large egg, and set them on a tray lined with baking paper. Seal and cool for at least 1 hour.

In a big skillet over moderate heat, heat cooking oil to a amount of about half an inch. Brown the patties a few at a time for 2–3 minutes each side, rotating so they are golden brown all over, then transfer on absorbent paper.

Serve with lemon slices.

Lentil Patties

With their golden crust and moist center, these fritters are not only flavorful but also a wonderfully healthy snack or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and fresh lemon, to serve

Put the dry lentils in a saucepan and cover with enough fresh water. Boil over a medium heat for about 20 mins or until almost cooked, pouring additional water to ensure the legumes immersed if required.

Stir in the bulgur wheat and proceed cooking until softened. Remove the water from the ingredients thoroughly and set aside in a mixing bowl.

Warm a portion of the