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Leek Patties

Small pan-fried fritters, typically known as keftedes, stand as a beloved signature dish in Jewish cooking. These leek fritters offer a flavorful fusion of hearty minced beef with the subtle, sweetly mild flavour of fresh leeks, making them absolutely crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Wash the fresh leeks carefully and cut away the roots and the majority of the green tops. Slice into halves lengthways then into 1.5-centimeter pieces. Put in a large skillet and submerge with water, then simmer over a medium heat for about twenty minutes or until softened.

Strain the softened leeks and transfer in a big bowl with the beef, beaten eggs, matzo meal, chopped dill, chopped parsley and paprika and season liberally with seasoning. Mix well using your palms then shape a few tablespoonfuls into a patty, shaping a slightly. Place on a tray and repeat for the remaining of the preparation.

Preheat olive oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the heated oil is sizzling, brown the patties in small batches until golden brown on both sides. (Avoid overcrowding the skillet as this reduces the oil temperature of the oil.) Remove the ready croquettes to a tray covered with absorbent paper and let to rest.

Present with lemon wedges.

Spinach Croquettes

These spinach and cheese patties are a real treat. The crispy exterior opens up to a smooth center. The spinach adds a fresh, moderately earthy flavor, while the grated cheese gives a savory, flavorful creaminess. It's possible to replace the cheese with cooked, mashed potato if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to accompany

When using fresh spinach, wash it thoroughly, getting rid of any stalks, and cut into it into sizable portions. Place in a large saucepan with a small amount water over a moderate heat. Once cooked, strain in a strainer for about 15 minutes, then squeeze out any remaining moisture and put aside.

For previously frozen spinach, completely squeeze out excess liquid.

Warm the oil in a frying pan over a medium heat and cook the chopped onion and garlic until translucent, about 4 minutes. Remove from the flame.

Combine the cooked spinach, cooked onion and softened garlic, grated cheese, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a container and spice with seasoning. Stir thoroughly until blended. If the preparation seems too wet, add some more breadcrumbs.

By hand, form the dough into elongated patties slightly larger than a walnut but smaller than an large egg, and put them on a baking sheet topped with parchment paper. Cover and cool for at least 60 minutes.

In a large frying pan over moderate heat, heat olive oil to a depth of about half an inch. Fry the fritters a few at a time for two to three minutes on both sides, rotating so they are crispy completely, then transfer on kitchen roll.

Serve with lemon wedges.

Lentil Patties

Featuring a crispy exterior and moist center, these croquettes are not only delicious but also a highly healthy bite or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Greek yoghurt and lemon slices, to accompany

Place the brown lentils in a pot and cover with ample cold water. Cook over a moderate heat for about 20 minutes or until partially softened, adding extra liquid to maintain the legumes covered if needed.

Add the burghul and proceed cooking until tender. Remove the water from the mixture thoroughly and reserve in a mixing bowl.

Warm 50% of the