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Leek Patties

Small crispy fritters, commonly known as keftedes, represent a beloved signature dish in Jewish culinary traditions. These leek patties offer a flavorful blend of rich beef with the subtle, sweetly mild flavour of fresh leeks, and they are truly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Clean the fresh leeks well and trim off the base and most of the green stalk. Cut into halves along the length then into 1.5cm rounds. Transfer in a deep frying pan and submerge with fresh water, then heat over a medium flame for about twenty minutes or until tender.

Drain the cooked leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, matzo meal, dill, chopped parsley and paprika and spice generously with pepper and salt. Mix well using your hands then shape a several spoonfuls into a ball, shaping a slightly. Put on a tray and repeat for the remaining of the preparation.

Preheat cooking oil in a pan to a amount of about ¾ inch over a medium heat. When the oil is ready, cook the fritters in small batches until golden on all sides. (Don't overcrowd the frying pan as this drops the heat of the oil.) Remove the ready fritters to a dish lined with paper towel and allow to drain.

Offer with lemon slices.

Keftes de Espinacha

These spinach and cheese croquettes are a true pleasure. The golden exterior opens up to a soft interior. The leafy spinach brings a vibrant, somewhat green taste, while the dairy gives a deep, umami richness. You can substitute the dairy cheese with boiled, crushed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 large eggs
• Cooking oil for frying (or use vegetable oil)
• Fresh lemon, to accompany

When using raw spinach, wash it thoroughly, discarding any tough stems, and roughly chop it into sizable portions. Put in a large saucepan with a bit of liquid over a medium flame. Once softened, drain in a colander for about a quarter hour, then press out any excess liquid and put aside.

If using defrosted spinach, carefully press out extra water.

Preheat the oil in a skillet over a moderate heat and fry the chopped onion and garlic until translucent, about four minutes. Turn off the stove.

Combine the prepared spinach, fried onion and garlic, kefalotyri, ricotta, spice, red spice, breading and beaten eggs in a container and flavor with seasoning. Combine well until blended. If the mixture seems too loose, add some more breading.

By hand, form the dough into oval shapes a bit bigger than a nut but less bulky than an chicken egg, and set them on a plate covered with baking paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over medium flame, preheat oil to a level of about 1 centimeter. Cook the croquettes a few at a time for 2–3 minutes each side, flipping so they are crispy all over, then place on kitchen roll.

Present with lemon wedges.

Lentil Patties

Featuring a crispy exterior and tender interior, these patties are not only tasty but also a highly nutritious appetizer or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and lemon slices, to garnish

Put the dry lentils in a saucepan and submerge with ample fresh water. Cook over a moderate heat for about 20 mins or until nearly done, including more water to keep the legumes covered if needed.

Stir in the burghul and continue cooking until fully cooked. Drain the mixture well and reserve in a mixing bowl.

Preheat half of the