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Leek Patties

Small pan-fried croquettes, commonly known as keftedes, represent a cherished signature dish in Jewish cuisine. These particular leek croquettes present a delicious fusion of rich beef with the delicate, sweetly mild taste of tender leeks, rendering them utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon slices, to garnish

Clean the green leeks properly and cut away the root ends and most of the green stalk. Slice in half along the length then into 1.5-centimeter rounds. Place in a large skillet and cover with cold water, then heat over a medium heat for about 20 mins or until tender.

Drain the leeks and transfer in a mixing bowl with the minced beef, beaten eggs, matzo meal, fresh dill, parsley and sweet paprika and season liberally with pepper and salt. Mix well using your fingers then shape a couple of tablespoonfuls into a croquette, shaping a bit. Set on a tray and continue for the remaining of the preparation.

Preheat oil in a pan to a level of about 2cm over a medium flame. When the olive oil is hot, fry the croquettes in small batches until golden on each side. (Don't overcrowd the frying pan as this reduces the heat of the cooking oil.) Take out the ready fritters to a dish covered with paper towel and let to cool.

Present with fresh lemon.

Spinach Patties

These delightful spinach with cheese fritters are a genuine delight. The crispy outside gives way to a smooth center. The leafy spinach adds a vibrant, slightly earthy taste, while the cheese offers a rich, umami creaminess. Feel free to swap the cheesy element with steamed, crushed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to serve

When using fresh spinach, rinse it thoroughly, removing any tough stems, and roughly chop it into big pieces. Transfer in a large saucepan with a small amount liquid over a medium flame. Once wilted, strain in a strainer for about 15 minutes, then press out any extra water and reserve.

When working with defrosted spinach, carefully squeeze out extra water.

Warm the cooking oil in a pan over a moderate heat and saute the onion and garlic until softened, about 4 minutes. Turn off the heat.

Combine the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, red spice, breading and beaten eggs in a large bowl and spice with seasoning. Stir well until incorporated. If the mixture appears too wet, incorporate some more breading.

With your fingers, mold the mixture into elongated patties a bit bigger than a walnut but less bulky than an egg, and put them on a baking sheet covered with wax paper. Seal and chill for at least 1 hour.

In a large frying pan over moderate heat, heat cooking oil to a amount of about 1cm. Cook the fritters a handful for a couple of minutes each side, flipping so they are golden brown completely, then put on paper towel.

Offer with lemon wedges.

Lentil Patties

Featuring a crunchy outside and moist center, these fritters are not only flavorful but also a highly nutritious bite or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to liking
• Yogurt and lemon wedges, to garnish

Add the brown lentils in a pan and cover with plenty of cold water. Cook over a moderate heat for about 20 minutes or until almost cooked, adding extra liquid to keep the lentils submerged if needed.

Mix in the burghul and proceed cooking until softened. Remove the water from the ingredients well and reserve in a container.

Preheat half of the