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Leek Patties

Petite pan-fried patties, commonly known as keftedes, are a treasured speciality in Jewish culinary traditions. These particular leek croquettes present a flavorful blend of rich ground beef with the gentle, mildly sweet taste of tender leeks, making them absolutely crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Clean the fresh leeks carefully and cut away the root ends and most of the dark green parts. Slice lengthwise lengthways then into half-inch slices. Put in a deep pan and cover with water, then simmer over a moderate heat for about 20 mins or until softened.

Remove the water from the cooked leeks and place in a mixing bowl with the minced beef, eggs, matzo meal, fresh dill, parsley and paprika and spice generously with salt and pepper. Stir thoroughly using your fingers then form a several tablespoonfuls into a patty, flattening a little. Put on a platter and proceed for the balance of the mixture.

Heat oil in a skillet to a level of about 2 centimeters over a moderate heat. When the heated oil is hot, fry the croquettes in batches until golden on each side. (Don't overcrowd the pan as this lowers the temperature of the oil.) Remove the finished patties to a tray covered with kitchen paper and let to rest.

Present with lemon slices.

Spinach Patties

These amazing spinach and cheese fritters are a genuine delight. The golden exterior gives way to a creamy filling. The leafy spinach imparts a vibrant, somewhat earthy note, while the cheese offers a savory, flavorful creaminess. Feel free to swap the cheese with boiled, pureed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 fresh eggs
• Oil for pan-frying (or sunflower oil)
• Lemon wedges, to accompany

When using raw spinach, rinse it carefully, getting rid of any hard stems, and cut into it into sizable portions. Place in a deep pan with a small amount liquid over a moderate heat. Once wilted, strain in a strainer for about a quarter hour, then squeeze out any excess liquid and set aside.

For thawed frozen spinach, thoroughly press out unwanted moisture.

Heat the oil in a skillet over a medium heat and cook the diced onion and garlic until translucent, about four minutes. Remove from the flame.

Place the prepared spinach, cooked onion and garlic, kefalotyri, ricotta, nutmeg, paprika, breadcrumbs and beaten eggs in a large bowl and flavor with seasoning. Stir completely until incorporated. If the mixture appears too soft, add some extra crumbs.

With your fingers, mold the dough into oval croquettes somewhat larger than a walnut shell but more compact than an large egg, and place them on a baking sheet topped with baking paper. Wrap and cool for at least 60 minutes.

In a large frying pan over moderate heat, warm cooking oil to a depth of about 1cm. Brown the patties a handful for 2–3 minutes per side, flipping so they are crispy everywhere, then place on absorbent paper.

Serve with lemon slices.

Lentil Patties

Boasting a crunchy outside and soft inside, these croquettes are not only flavorful but also a highly nutritious snack or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to accompany

Place the lentils in a saucepan and cover with plenty of fresh water. Boil over a medium heat for about 20 mins or until nearly done, pouring extra liquid to maintain the lentils submerged if necessary.

Add the burghul and proceed cooking until tender. Strain the ingredients thoroughly and reserve in a container.

Warm 50% of the