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Leek Patties

Small crispy patties, typically called keftedes, represent a treasured delicacy in Jewish culinary traditions. These leek fritters offer a delicious blend of hearty ground beef with the delicate, mildly sweet taste of leeks, making them absolutely irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Lemon slices, to serve

Clean the green leeks well and cut away the roots and most of the green stalk. Cut lengthwise longways then into half-inch slices. Put in a deep pan and cover with cold water, then simmer over a medium flame for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and transfer in a mixing bowl with the beef, beaten eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and spice liberally with pepper and salt. Combine thoroughly using your fingers then shape a few tablespoonfuls into a patty, flattening a slightly. Place on a tray and continue for the rest of the ingredients.

Heat olive oil in a skillet to a amount of about 2cm over a moderate heat. When the olive oil is sizzling, brown the fritters in small batches until golden on all sides. (Avoid overcrowding the skillet as this reduces the heat of the cooking oil.) Transfer the finished patties to a plate covered with kitchen paper and allow to cool.

Present with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese fritters are a true treat. The crispy crust opens up to a smooth center. The spinach brings a bright, moderately natural taste, while the dairy offers a deep, flavorful richness. You can substitute the cheese with steamed, crushed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Oil for frying (or use vegetable oil)
• Lemon slices, to accompany

When using raw spinach, rinse it well, removing any hard stems, and coarsely chop it into large chunks. Put in a big pot with a small amount hot water over a medium flame. Once wilted, remove in a strainer for about a quarter hour, then squeeze out any excess liquid and reserve.

When working with defrosted spinach, completely press out extra water.

Preheat the cooking oil in a pan over a medium flame and cook the diced onion and minced garlic until softened, about 4 minutes. Take off the heat.

Put the cooked spinach, fried onion and sauteed garlic, kefalotyri, ricotta, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and spice with pepper and salt. Stir thoroughly until combined. If the preparation looks too wet, mix in some extra crumbs.

With your fingers, mold the dough into oval croquettes somewhat larger than a nut but more compact than an chicken egg, and put them on a plate lined with baking paper. Wrap and chill for at least 1 hour.

In a wide pan over moderate heat, preheat olive oil to a level of about half an inch. Brown the fritters a few at a time for 2–3 minutes per side, flipping so they are golden all over, then place on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these croquettes are not only tasty but also a extremely nutritious snack or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to garnish

Add the dry lentils in a saucepan and fill with plenty of fresh water. Boil over a moderate heat for about twenty minutes or until partially softened, pouring more water to maintain the lentils submerged if required.

Add the burghul and keep cooking until fully cooked. Drain the lentils and burghul well and set aside in a mixing bowl.

Preheat half of the