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Leek Patties

Petite pan-fried fritters, typically referred to as keftedes, represent a treasured speciality in Jewish culinary traditions. These leek patties deliver a tasty combination of rich beef with the subtle, sweetly mild taste of leeks, and they are absolutely irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to accompany

Wash the fresh leeks carefully and trim off the root ends and most of the dark green parts. Slice in half along the length then into 1.5cm slices. Place in a large skillet and submerge with fresh water, then simmer over a medium flame for about 20 mins or until cooked through.

Strain the softened leeks and put in a mixing bowl with the minced beef, beaten eggs, matzo meal, fresh dill, parsley and spice and spice generously with seasoning. Mix completely using your palms then shape a few scoops into a croquette, pressing a bit. Set on a plate and proceed for the rest of the preparation.

Preheat oil in a skillet to a level of about 2cm over a medium heat. When the oil is hot, cook the fritters in batches until golden on each side. (Do not fill the frying pan as this reduces the temperature of the cooking oil.) Take out the ready croquettes to a plate lined with absorbent paper and allow to rest.

Present with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese fritters are a genuine treat. The golden exterior opens up to a smooth interior. The leafy spinach adds a fresh, moderately natural flavor, while the dairy provides a rich, savory richness. Feel free to swap the dairy cheese with cooked, crushed potato if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 large eggs
• Cooking oil for deep-frying (or vegetable oil)
• Lemon wedges, to accompany

If using leafy greens, wash it carefully, getting rid of any stalks, and coarsely chop it into sizable portions. Transfer in a big pot with a small amount water over a medium heat. Once wilted, strain in a colander for about a quarter hour, then remove any remaining moisture and reserve.

For defrosted spinach, thoroughly squeeze out extra water.

Heat the oil in a pan over a medium heat and cook the onion and minced garlic until softened, about four minutes. Take off the flame.

Put the wilted spinach, sauteed onion and garlic, kefalotyri, soft cheese, spice, red spice, breadcrumbs and eggs in a container and spice with seasoning. Stir thoroughly until incorporated. If the mixture looks too loose, add some additional crumbs.

With your fingers, form the preparation into oval shapes somewhat larger than a walnut but less bulky than an egg, and set them on a baking sheet covered with wax paper. Seal and refrigerate for at least one hour.

In a big skillet over medium flame, warm cooking oil to a level of about half an inch. Brown the croquettes a small batch for a couple of minutes each side, turning so they are golden completely, then place on absorbent paper.

Present with fresh lemon.

Kroketes Fakes

Boasting a crunchy outside and moist center, these patties are not only tasty but also a extremely wholesome appetizer or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to garnish

Put the lentils in a pan and cover with plenty of water. Cook over a medium flame for about 20 mins or until almost cooked, pouring more water to keep the legumes covered if necessary.

Mix in the cracked wheat and proceed cooking until fully cooked. Remove the water from the lentils and burghul completely and reserve in a bowl.

Warm a portion of the