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Leek Patties

Small fried fritters, commonly referred to as keftedes, are a treasured delicacy in Jewish cooking. These leek patties present a delicious fusion of rich beef with the gentle, sweetly mild essence of fresh leeks, making them utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Lemon slices, to garnish

Clean the fresh leeks well and cut away the base and the majority of the green tops. Cut into halves lengthways then into 1.5-centimeter pieces. Transfer in a large skillet and fill with cold water, then simmer over a medium heat for about 20 minutes or until softened.

Drain the leeks and transfer in a big bowl with the beef, eggs, matzo meal, fresh dill, parsley and sweet paprika and flavor liberally with pepper and salt. Mix completely using your fingers then shape a couple of spoonfuls into a croquette, flattening a little. Put on a platter and continue for the rest of the preparation.

Warm olive oil in a skillet to a amount of about 2 centimeters over a medium flame. When the heated oil is hot, brown the patties in small batches until crispy on each side. (Avoid overcrowding the frying pan as this lowers the temperature of the oil.) Remove the finished croquettes to a dish topped with absorbent paper and permit to cool.

Present with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach fritters are a true delight. The golden exterior opens up to a creamy center. The spinach imparts a fresh, moderately earthy flavor, while the dairy provides a rich, savory creaminess. You can substitute the cheesy element with steamed, crushed spuds if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Oil for frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

If using raw spinach, clean it well, removing any tough stems, and coarsely chop it into large chunks. Transfer in a deep pan with a little water over a moderate heat. Once cooked, strain in a sieve for about a quarter hour, then squeeze out any remaining moisture and set aside.

For thawed frozen spinach, carefully squeeze out unwanted moisture.

Warm the olive oil in a pan over a moderate heat and saute the diced onion and minced garlic until softened, about four minutes. Remove from the heat.

Combine the wilted spinach, fried onion and softened garlic, kefalotyri, ricotta, spice, paprika, breading and eggs in a large bowl and spice with seasoning. Combine well until incorporated. If the dough appears too loose, mix in some additional breading.

With your fingers, shape the preparation into elongated patties somewhat larger than a nut but more compact than an chicken egg, and set them on a plate lined with baking paper. Seal and chill for at least one hour.

In a wide pan over medium flame, heat cooking oil to a amount of about half an inch. Brown the patties a small batch for 2–3 minutes per side, turning so they are golden brown everywhere, then transfer on absorbent paper.

Present with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and moist center, these patties are not only tasty but also a wonderfully nutritious snack or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to garnish

Put the dry lentils in a saucepan and fill with enough cold water. Boil over a moderate heat for about 20 minutes or until nearly done, pouring additional water to maintain the legumes immersed if needed.

Add the bulgur wheat and continue cooking until fully cooked. Drain the lentils and burghul thoroughly and put aside in a container.

Warm half of the