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Leek Patties

Bite-sized fried fritters, often known as keftedes, represent a cherished signature dish in Jewish culinary traditions. These wonderful leek fritters deliver a delicious blend of rich minced beef with the subtle, sweetly mild essence of fresh leeks, rendering them truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to garnish

Thoroughly wash the fresh leeks well and cut away the root ends and most of the green stalk. Chop lengthwise longways then into half-inch slices. Put in a large skillet and fill with water, then cook over a medium heat for about twenty minutes or until softened.

Drain the cooked leeks and transfer in a mixing bowl with the ground beef, eggs, breadcrumbs, dill, chopped parsley and paprika and flavor well with pepper and salt. Stir thoroughly using your palms then mold a several spoonfuls into a patty, flattening a little. Place on a platter and continue for the remaining of the preparation.

Warm cooking oil in a skillet to a amount of about 2cm over a medium flame. When the olive oil is hot, fry the patties in small groups until crispy on both sides. (Avoid overcrowding the skillet as this lowers the temperature of the cooking oil.) Take out the cooked fritters to a plate covered with kitchen paper and allow to rest.

Present with lemon slices.

Spinach Patties

These delightful spinach with cheese croquettes are a real treat. The crispy exterior opens up to a smooth filling. The spinach adds a fresh, somewhat natural note, while the cheese gives a savory, savory creaminess. It's possible to replace the cheesy element with cooked, mashed spuds if you prefer.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Cooking oil for frying (or sunflower oil)
• Lemon slices, to garnish

When using fresh spinach, wash it carefully, discarding any hard stems, and cut into it into big pieces. Place in a large saucepan with a little liquid over a moderate heat. Once cooked, strain in a strainer for about 15 mins, then remove any remaining moisture and put aside.

When working with defrosted spinach, completely remove unwanted moisture.

Warm the olive oil in a skillet over a medium heat and cook the chopped onion and minced garlic until tender, about 4 minutes. Take off the heat.

Place the cooked spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breading and beaten eggs in a large bowl and flavor with seasoning. Mix well until incorporated. If the preparation looks too soft, add some extra breadcrumbs.

With your fingers, shape the dough into elongated patties a bit bigger than a walnut but less bulky than an chicken egg, and place them on a baking sheet covered with wax paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over medium flame, heat cooking oil to a amount of about half an inch. Brown the fritters a small batch for 2–3 minutes on both sides, turning so they are golden brown all over, then transfer on paper towel.

Serve with lemon wedges.

Kroketes Fakes

Boasting a golden crust and tender interior, these patties are not only flavorful but also a wonderfully nutritious appetizer or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to serve

Add the lentils in a saucepan and cover with enough cold water. Simmer over a medium heat for about twenty minutes or until nearly done, adding additional water to maintain the pulses immersed if necessary.

Stir in the burghul and keep cooking until fully cooked. Remove the water from the ingredients well and put aside in a container.

Warm half of the