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Leek Patties

Small crispy croquettes, typically referred to as keftedes, represent a beloved speciality in Jewish culinary traditions. These leek patties offer a flavorful combination of savory beef with the delicate, sweetly mild taste of tender leeks, making them truly irresistible.

Yields 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the leeks properly and trim off the root ends and most of the dark green parts. Slice into halves longways then into 1.5cm slices. Transfer in a deep frying pan and submerge with water, then cook over a moderate heat for about 20 mins or until cooked through.

Drain the cooked leeks and transfer in a big bowl with the minced beef, beaten eggs, breadcrumbs, dill, parsley and sweet paprika and flavor liberally with seasoning. Mix thoroughly using your palms then shape a several spoonfuls into a patty, pressing a bit. Place on a tray and proceed for the rest of the preparation.

Preheat oil in a frying pan to a amount of about 2cm over a moderate heat. When the heated oil is hot, fry the patties in small batches until golden on both sides. (Do not fill the skillet as this reduces the heat of the oil.) Remove the finished fritters to a dish covered with paper towel and let to drain.

Serve with lemon slices.

Keftes de Espinacha

These delightful cheesy spinach patties are a real pleasure. The crispy crust opens up to a smooth interior. The leafy spinach imparts a bright, slightly natural taste, while the cheese gives a rich, flavorful creaminess. Feel free to swap the cheese with boiled, mashed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if required
• 3 large eggs
• Cooking oil for pan-frying (or neutral oil)
• Fresh lemon, to accompany

When using fresh spinach, clean it carefully, getting rid of any stalks, and roughly chop it into sizable portions. Transfer in a big pot with a small amount water over a moderate heat. Once softened, strain in a sieve for about 15 minutes, then press out any extra water and set aside.

For thawed frozen spinach, completely squeeze out extra water.

Preheat the olive oil in a frying pan over a moderate heat and cook the chopped onion and minced garlic until softened, about 4 minutes. Take off the heat.

Put the cooked spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, red spice, breadcrumbs and eggs in a large bowl and spice with pepper and salt. Mix well until combined. If the dough appears too wet, mix in some extra crumbs.

With your fingers, form the dough into elongated patties a bit bigger than a walnut shell but less bulky than an chicken egg, and place them on a plate lined with parchment paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium flame, warm oil to a depth of about half an inch. Fry the fritters a handful for a couple of minutes on both sides, rotating so they are golden all over, then place on paper towel.

Offer with lemon wedges.

Lentil Patties

Featuring a crispy exterior and tender interior, these patties are not only flavorful but also a highly healthy snack or dish.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to serve

Place the dry lentils in a pan and fill with ample fresh water. Cook over a moderate heat for about 20 minutes or until nearly done, adding more water to keep the legumes covered if required.

Add the bulgur wheat and proceed cooking until softened. Remove the water from the lentils and burghul thoroughly and set aside in a bowl.

Preheat a portion of the