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Leek Patties

Petite pan-fried patties, often referred to as keftedes, are a beloved delicacy in Jewish cooking. These wonderful leek croquettes offer a tasty blend of hearty ground beef with the gentle, slightly sweet essence of fresh leeks, rendering them absolutely crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Wash the green leeks carefully and trim off the root ends and the bulk of the dark green parts. Slice in half along the length then into 1.5-centimeter rounds. Put in a deep frying pan and cover with water, then cook over a medium heat for about twenty minutes or until softened.

Remove the water from the leeks and place in a mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and spice generously with seasoning. Stir completely using your hands then form a several tablespoonfuls into a ball, flattening a bit. Set on a platter and continue for the remaining of the preparation.

Warm oil in a pan to a level of about ¾ inch over a moderate heat. When the oil is ready, fry the patties in batches until crispy on each side. (Don't overcrowd the frying pan as this lowers the temperature of the oil.) Take out the cooked fritters to a dish covered with kitchen paper and allow to rest.

Present with lemon slices.

Keftes de Espinacha

These spinach with cheese patties are a genuine treat. The crispy crust gives way to a creamy interior. The fresh spinach imparts a bright, slightly green flavor, while the grated cheese offers a rich, umami creaminess. It's possible to replace the cheese with steamed, mashed potato if you wish.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to accompany

When using raw spinach, wash it thoroughly, discarding any stalks, and roughly chop it into sizable portions. Transfer in a big pot with a bit of liquid over a medium flame. Once softened, strain in a strainer for about a quarter hour, then squeeze out any extra water and reserve.

For defrosted spinach, carefully press out extra water.

Preheat the cooking oil in a frying pan over a medium heat and fry the diced onion and garlic until translucent, about 4 minutes. Remove from the flame.

Combine the prepared spinach, fried onion and softened garlic, grated cheese, creamy cheese, spice, sweet paprika, breading and beaten eggs in a big mixing bowl and flavor with salt and pepper. Combine well until combined. If the dough seems too wet, add some extra breading.

Using your hands, mold the mixture into elongated patties somewhat larger than a walnut but smaller than an chicken egg, and put them on a baking sheet covered with baking paper. Cover and chill for at least 60 minutes.

In a big skillet over medium flame, preheat oil to a amount of about half an inch. Cook the croquettes a few at a time for two to three minutes each side, rotating so they are golden completely, then place on paper towel.

Offer with fresh lemon.

Kroketes Fakes

Boasting a golden crust and soft inside, these fritters are not only tasty but also a highly healthy snack or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to taste
• Yogurt and lemon slices, to garnish

Place the brown lentils in a pan and fill with plenty of water. Cook over a medium heat for about 20 minutes or until almost cooked, adding more water to keep the pulses immersed if needed.

Mix in the cracked wheat and proceed cooking until fully cooked. Drain the mixture well and reserve in a container.

Preheat half of the