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Leek Patties

Small pan-fried fritters, often known as keftedes, represent a treasured speciality in Jewish cuisine. These particular leek croquettes offer a tasty fusion of rich ground beef with the gentle, mildly sweet flavour of leeks, making them utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp paprika
• Olive oil, for frying
• Fresh lemon wedges, to accompany

Clean the leeks well and remove the root ends and the bulk of the dark green parts. Slice into halves along the length then into 1.5cm slices. Put in a large skillet and submerge with water, then cook over a medium heat for about 20 minutes or until tender.

Drain the softened leeks and place in a big bowl with the beef, beaten eggs, crumbs, dill, chopped parsley and spice and spice liberally with salt and pepper. Stir thoroughly using your palms then form a few tablespoonfuls into a croquette, flattening a bit. Set on a plate and proceed for the rest of the preparation.

Warm olive oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the olive oil is ready, brown the patties in small groups until golden on both sides. (Avoid overcrowding the skillet as this reduces the temperature of the oil.) Transfer the cooked fritters to a tray lined with absorbent paper and let to cool.

Offer with fresh lemon.

Spinach Patties

These delightful cheesy spinach croquettes are a real pleasure. The crispy exterior opens up to a soft center. The spinach brings a vibrant, slightly green taste, while the grated cheese provides a savory, flavorful creaminess. Feel free to swap the cheese with steamed, pureed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), additional if needed
• 3 fresh eggs
• Cooking oil for pan-frying (or use neutral oil)
• Lemon slices, to garnish

For fresh spinach, clean it thoroughly, discarding any hard stems, and cut into it into large chunks. Transfer in a deep pan with a small amount liquid over a moderate heat. Once cooked, remove in a strainer for about 15 mins, then squeeze out any excess liquid and reserve.

For previously frozen spinach, carefully press out unwanted moisture.

Preheat the oil in a skillet over a medium heat and fry the onion and garlic until translucent, about four minutes. Take off the heat.

Place the prepared spinach, sauteed onion and softened garlic, hard cheese, creamy cheese, spice, sweet paprika, breading and eggs in a container and season with seasoning. Stir completely until incorporated. If the mixture looks too soft, add some more breading.

By hand, form the preparation into elongated patties a bit bigger than a walnut but smaller than an large egg, and set them on a plate covered with baking paper. Seal and chill for at least one hour.

In a large frying pan over medium heat, preheat olive oil to a amount of about 1cm. Fry the patties a small batch for two to three minutes on both sides, flipping so they are crispy all over, then put on absorbent paper.

Serve with lemon wedges.

Lentil Patties

With their crunchy outside and moist center, these fritters are not only flavorful but also a highly wholesome appetizer or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Seasoning, to preference
• Yogurt and lemon slices, to serve

Add the brown lentils in a pot and cover with enough fresh water. Boil over a moderate heat for about 20 mins or until nearly done, adding extra liquid to keep the pulses immersed if needed.

Add the burghul and continue cooking until tender. Drain the ingredients thoroughly and reserve in a container.

Heat 50% of the