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Leek Patties

Small pan-fried patties, commonly called keftedes, stand as a cherished delicacy in Jewish cooking. These wonderful leek fritters present a flavorful combination of savory ground beef with the subtle, mildly sweet taste of leeks, rendering them absolutely irresistible.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to serve

Clean the fresh leeks well and remove the roots and most of the green tops. Slice into halves lengthways then into 1.5-centimeter pieces. Place in a deep pan and cover with cold water, then simmer over a medium flame for about twenty minutes or until softened.

Drain the cooked leeks and place in a big bowl with the minced beef, eggs, breadcrumbs, chopped dill, parsley and spice and season generously with seasoning. Mix completely using your hands then mold a several tablespoonfuls into a croquette, shaping a bit. Set on a tray and proceed for the rest of the preparation.

Warm olive oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the oil is sizzling, cook the fritters in batches until crispy on both sides. (Don't overcrowd the skillet as this reduces the oil temperature of the cooking oil.) Remove the finished patties to a plate covered with paper towel and let to drain.

Offer with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese croquettes are a real pleasure. The golden crust opens up to a smooth center. The spinach imparts a bright, slightly green note, while the grated cheese provides a savory, flavorful smoothness. Feel free to swap the cheese with boiled, pureed spuds if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), plus extra if necessary
• 3 eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Lemon wedges, to accompany

When using fresh spinach, clean it carefully, removing any tough stems, and coarsely chop it into big pieces. Transfer in a large saucepan with a small amount hot water over a medium heat. Once softened, drain in a sieve for about 15 mins, then squeeze out any remaining moisture and reserve.

For thawed frozen spinach, carefully remove excess liquid.

Heat the cooking oil in a pan over a medium flame and fry the chopped onion and garlic until tender, about four minutes. Turn off the flame.

Place the prepared spinach, fried onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a large bowl and flavor with seasoning. Mix thoroughly until incorporated. If the dough appears too soft, mix in some extra crumbs.

With your fingers, form the preparation into oval shapes a bit bigger than a walnut but less bulky than an large egg, and put them on a baking sheet topped with parchment paper. Cover and cool for at least 1 hour.

In a big skillet over moderate heat, warm cooking oil to a amount of about half an inch. Fry the patties a handful for a couple of minutes per side, rotating so they are golden brown completely, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Patties

Boasting a golden crust and tender interior, these croquettes are not only flavorful but also a highly healthy snack or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and lemon wedges, to serve

Place the dry lentils in a pot and fill with plenty of cold water. Simmer over a moderate heat for about twenty minutes or until almost cooked, including additional water to maintain the pulses immersed if needed.

Stir in the cracked wheat and keep cooking until fully cooked. Strain the lentils and burghul well and reserve in a bowl.

Heat 50% of the