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Leek Patties

Bite-sized pan-fried patties, typically referred to as keftedes, are a cherished delicacy in Jewish culinary traditions. These particular leek patties deliver a delicious blend of savory ground beef with the subtle, mildly sweet essence of tender leeks, making them utterly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the green leeks carefully and trim off the roots and the majority of the green tops. Cut in half along the length then into 1.5-centimeter slices. Place in a large skillet and fill with water, then heat over a medium heat for about twenty minutes or until cooked through.

Drain the cooked leeks and place in a large mixing bowl with the beef, eggs, breadcrumbs, chopped dill, chopped parsley and paprika and season generously with seasoning. Mix thoroughly using your palms then mold a several spoonfuls into a patty, shaping a little. Put on a plate and proceed for the rest of the mixture.

Warm oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the olive oil is hot, brown the fritters in small batches until crispy on all sides. (Do not fill the pan as this drops the oil temperature of the oil.) Take out the finished croquettes to a dish topped with kitchen paper and allow to rest.

Offer with lemon slices.

Spinach Patties

These cheesy spinach croquettes are a true treat. The golden outside reveals a creamy filling. The spinach brings a fresh, somewhat natural note, while the cheese gives a deep, flavorful smoothness. You can substitute the cheese with steamed, crushed potato if you wish.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Oil for frying (or use vegetable oil)
• Lemon wedges, to garnish

For fresh spinach, rinse it thoroughly, removing any tough stems, and cut into it into big pieces. Place in a deep pan with a bit of water over a moderate heat. Once softened, drain in a strainer for about 15 minutes, then press out any extra water and set aside.

If using previously frozen spinach, completely remove extra water.

Heat the oil in a frying pan over a medium heat and fry the diced onion and garlic until tender, about 4 minutes. Turn off the heat.

Put the wilted spinach, cooked onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, paprika, dry crumbs and eggs in a container and spice with pepper and salt. Stir thoroughly until incorporated. If the mixture looks too wet, mix in some more breadcrumbs.

Using your hands, mold the mixture into elongated patties slightly larger than a walnut but more compact than an chicken egg, and put them on a baking sheet topped with baking paper. Cover and chill for at least one hour.

In a big skillet over medium flame, heat oil to a amount of about 1 centimeter. Fry the patties a handful for a couple of minutes per side, rotating so they are golden brown everywhere, then place on paper towel.

Offer with fresh lemon.

Lentil Croquettes

Boasting a golden crust and tender interior, these fritters are not only tasty but also a wonderfully wholesome bite or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and lemon slices, to accompany

Add the brown lentils in a pan and submerge with plenty of cold water. Boil over a medium heat for about 20 mins or until almost cooked, pouring extra liquid to keep the legumes covered if needed.

Add the burghul and proceed cooking until tender. Remove the water from the ingredients completely and set aside in a bowl.

Preheat half of the