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Leek Patties

Small fried fritters, typically referred to as keftedes, stand as a cherished signature dish in Jewish cooking. These particular leek fritters offer a flavorful fusion of rich ground beef with the gentle, slightly sweet essence of tender leeks, and they are utterly addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon wedges, to serve

Thoroughly wash the fresh leeks carefully and trim off the roots and the majority of the dark green parts. Slice into halves longways then into 1.5cm pieces. Put in a large skillet and fill with fresh water, then heat over a medium flame for about 20 mins or until cooked through.

Remove the water from the softened leeks and transfer in a large mixing bowl with the minced beef, beaten eggs, crumbs, dill, parsley and spice and season liberally with salt and pepper. Mix thoroughly using your hands then mold a several tablespoonfuls into a patty, flattening a bit. Put on a plate and repeat for the remaining of the preparation.

Warm oil in a frying pan to a depth of about 2cm over a moderate heat. When the heated oil is hot, brown the patties in small batches until golden on both sides. (Do not fill the pan as this lowers the oil temperature of the oil.) Remove the ready patties to a plate topped with absorbent paper and allow to rest.

Serve with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a genuine treat. The golden crust reveals a soft center. The fresh spinach brings a bright, somewhat green note, while the dairy offers a rich, umami creaminess. Feel free to swap the cheesy element with cooked, mashed spuds if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed in the fridge in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Cooking oil for deep-frying (or vegetable oil)
• Lemon wedges, to garnish

For leafy greens, wash it thoroughly, discarding any stalks, and roughly chop it into large chunks. Put in a deep pan with a little liquid over a moderate heat. Once wilted, strain in a strainer for about 15 mins, then remove any excess liquid and put aside.

When working with thawed frozen spinach, completely remove excess liquid.

Warm the oil in a frying pan over a moderate heat and fry the chopped onion and minced garlic until translucent, about a few minutes. Take off the flame.

Place the cooked spinach, cooked onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, red spice, breadcrumbs and eggs in a container and season with pepper and salt. Stir well until blended. If the preparation looks too soft, incorporate some more breadcrumbs.

With your fingers, form the mixture into oval shapes slightly larger than a nut but less bulky than an large egg, and place them on a tray lined with parchment paper. Cover and refrigerate for at least 1 hour.

In a wide pan over medium flame, heat cooking oil to a level of about half an inch. Brown the fritters a few at a time for two to three minutes per side, rotating so they are crispy everywhere, then place on paper towel.

Offer with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and soft inside, these croquettes are not only flavorful but also a highly wholesome snack or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to garnish

Put the lentils in a pan and fill with plenty of fresh water. Cook over a moderate heat for about 20 mins or until almost cooked, including additional water to maintain the lentils submerged if needed.

Stir in the burghul and proceed cooking until softened. Remove the water from the mixture completely and set aside in a bowl.

Preheat half of the