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Leek Patties

Small pan-fried fritters, commonly known as keftedes, stand as a beloved speciality in Jewish cooking. These leek patties deliver a flavorful fusion of hearty beef with the gentle, mildly sweet flavour of leeks, making them utterly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Clean the fresh leeks properly and cut away the base and the majority of the green tops. Cut lengthwise longways then into half-inch pieces. Place in a deep pan and submerge with water, then cook over a medium heat for about 20 mins or until softened.

Drain the softened leeks and put in a big bowl with the minced beef, beaten eggs, matzo meal, fresh dill, parsley and sweet paprika and season generously with seasoning. Stir well using your hands then mold a couple of scoops into a croquette, pressing a slightly. Set on a plate and proceed for the balance of the ingredients.

Preheat olive oil in a pan to a level of about 2cm over a moderate heat. When the oil is ready, cook the croquettes in small groups until golden on each side. (Don't overcrowd the pan as this lowers the temperature of the cooking oil.) Remove the ready croquettes to a dish topped with absorbent paper and permit to drain.

Offer with lemon wedges.

Spinach Croquettes

These cheesy spinach croquettes are a true pleasure. The crispy exterior reveals a soft interior. The fresh spinach brings a vibrant, somewhat earthy taste, while the dairy offers a savory, umami smoothness. You can substitute the cheese with cooked, pureed spuds if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Cooking oil for frying (or sunflower oil)
• Lemon wedges, to garnish

For raw spinach, clean it carefully, removing any tough stems, and coarsely chop it into large chunks. Put in a deep pan with a little water over a medium heat. Once cooked, remove in a colander for about 15 mins, then remove any remaining moisture and set aside.

When working with thawed frozen spinach, completely press out excess liquid.

Preheat the olive oil in a pan over a medium flame and cook the onion and garlic until softened, about a few minutes. Take off the stove.

Place the cooked spinach, fried onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, sweet paprika, dry crumbs and eggs in a container and flavor with seasoning. Combine well until blended. If the dough appears too loose, incorporate some more breadcrumbs.

Using your hands, form the mixture into oval shapes a bit bigger than a walnut shell but smaller than an large egg, and put them on a plate covered with baking paper. Seal and refrigerate for at least 1 hour.

In a large frying pan over medium flame, warm cooking oil to a amount of about 1cm. Cook the croquettes a handful for two to three minutes per side, rotating so they are golden brown completely, then put on paper towel.

Offer with lemon wedges.

Lentil Patties

Boasting a crispy exterior and moist center, these fritters are not only delicious but also a wonderfully nutritious appetizer or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to serve

Add the lentils in a pot and cover with plenty of water. Boil over a moderate heat for about 20 minutes or until partially softened, adding more water to maintain the pulses covered if necessary.

Stir in the burghul and continue cooking until fully cooked. Strain the lentils and burghul completely and put aside in a bowl.

Heat 50% of the