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Leek Patties

Petite pan-fried patties, often known as keftedes, stand as a cherished signature dish in Jewish cuisine. These wonderful leek croquettes offer a flavorful combination of hearty minced beef with the gentle, sweetly mild essence of tender leeks, rendering them utterly crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Wash the green leeks carefully and remove the root ends and the bulk of the green stalk. Chop in half lengthways then into half-inch pieces. Put in a deep frying pan and fill with cold water, then simmer over a medium heat for about twenty minutes or until cooked through.

Drain the softened leeks and place in a big bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and flavor liberally with seasoning. Combine completely using your fingers then mold a few tablespoonfuls into a ball, shaping a slightly. Put on a platter and proceed for the rest of the preparation.

Warm cooking oil in a frying pan to a level of about ¾ inch over a moderate heat. When the oil is ready, cook the patties in small batches until golden brown on both sides. (Do not fill the pan as this reduces the oil temperature of the oil.) Take out the ready croquettes to a tray lined with paper towel and let to rest.

Offer with lemon slices.

Keftes de Espinacha

These delightful cheesy spinach patties are a real pleasure. The golden outside reveals a soft filling. The spinach adds a fresh, somewhat earthy note, while the cheese provides a savory, savory richness. It's possible to replace the cheesy element with steamed, crushed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to serve

For leafy greens, wash it carefully, discarding any stalks, and coarsely chop it into sizable portions. Put in a big pot with a bit of water over a medium heat. Once cooked, strain in a sieve for about 15 mins, then squeeze out any excess liquid and reserve.

When working with defrosted spinach, carefully squeeze out unwanted moisture.

Preheat the oil in a frying pan over a medium flame and cook the diced onion and garlic until translucent, about four minutes. Take off the flame.

Put the prepared spinach, cooked onion and softened garlic, grated cheese, ricotta, nutmeg, red spice, dry crumbs and eggs in a large bowl and spice with salt and pepper. Stir thoroughly until incorporated. If the preparation appears too soft, mix in some extra crumbs.

With your fingers, shape the preparation into elongated patties slightly larger than a walnut but smaller than an egg, and place them on a baking sheet covered with wax paper. Wrap and cool for at least 60 minutes.

In a wide pan over medium heat, warm olive oil to a level of about 1 centimeter. Cook the fritters a small batch for two to three minutes on both sides, turning so they are crispy all over, then place on paper towel.

Serve with lemon wedges.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these patties are not only tasty but also a wonderfully healthy appetizer or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Creamy yogurt and lemon slices, to serve

Add the brown lentils in a saucepan and submerge with enough cold water. Boil over a medium heat for about 20 mins or until almost cooked, adding more water to maintain the legumes covered if required.

Add the burghul and continue cooking until softened. Strain the lentils and burghul completely and reserve in a bowl.

Preheat half of the