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Leek Patties

Petite pan-fried fritters, typically referred to as keftedes, stand as a beloved delicacy in Jewish cuisine. These particular leek croquettes present a tasty blend of hearty ground beef with the gentle, slightly sweet essence of leeks, making them absolutely crave-worthy.

Produces 12

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

Clean the fresh leeks well and remove the roots and the majority of the dark green parts. Slice lengthwise along the length then into 1.5cm pieces. Transfer in a deep frying pan and submerge with cold water, then cook over a medium heat for about 20 mins or until softened.

Drain the softened leeks and place in a big bowl with the beef, beaten eggs, matzo meal, chopped dill, chopped parsley and sweet paprika and flavor well with salt and pepper. Mix thoroughly using your palms then form a several tablespoonfuls into a ball, flattening a little. Place on a tray and continue for the balance of the preparation.

Warm cooking oil in a skillet to a level of about 2cm over a moderate heat. When the oil is sizzling, brown the fritters in small groups until golden brown on both sides. (Don't overcrowd the frying pan as this lowers the oil temperature of the oil.) Transfer the finished patties to a plate lined with kitchen paper and allow to cool.

Serve with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese patties are a true treat. The crunchy exterior gives way to a creamy interior. The leafy spinach brings a fresh, somewhat green flavor, while the grated cheese provides a savory, flavorful smoothness. Feel free to swap the dairy cheese with boiled, crushed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 eggs
• Oil for frying (or neutral oil)
• Lemon slices, to garnish

When using fresh spinach, rinse it thoroughly, getting rid of any stalks, and roughly chop it into sizable portions. Put in a deep pan with a little water over a medium flame. Once softened, remove in a strainer for about a quarter hour, then remove any excess liquid and put aside.

For previously frozen spinach, carefully squeeze out extra water.

Warm the cooking oil in a pan over a medium heat and saute the chopped onion and minced garlic until translucent, about 4 minutes. Remove from the heat.

Put the cooked spinach, sauteed onion and garlic, hard cheese, soft cheese, grated nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and flavor with salt and pepper. Mix completely until combined. If the mixture seems too wet, incorporate some extra crumbs.

By hand, form the preparation into elongated patties slightly larger than a nut but smaller than an egg, and put them on a tray topped with parchment paper. Wrap and cool for at least one hour.

In a big skillet over medium heat, heat olive oil to a amount of about 1 centimeter. Cook the croquettes a few at a time for a couple of minutes each side, flipping so they are golden all over, then put on absorbent paper.

Present with lemon slices.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these fritters are not only tasty but also a highly nutritious appetizer or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to serve

Place the lentils in a pan and cover with enough fresh water. Simmer over a moderate heat for about 20 mins or until nearly done, adding extra liquid to ensure the legumes immersed if needed.

Mix in the cracked wheat and continue cooking until tender. Remove the water from the mixture well and reserve in a bowl.

Heat a portion of the