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Leek Patties

Bite-sized pan-fried patties, typically referred to as keftedes, are a beloved signature dish in Jewish cuisine. These particular leek fritters offer a tasty fusion of savory minced beef with the gentle, mildly sweet essence of tender leeks, making them absolutely crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon wedges, to serve

Thoroughly wash the leeks carefully and remove the root ends and the majority of the green tops. Slice lengthwise lengthways then into half-inch rounds. Put in a large skillet and cover with water, then cook over a medium heat for about 20 mins or until cooked through.

Remove the water from the softened leeks and put in a large mixing bowl with the ground beef, beaten eggs, matzo meal, dill, chopped parsley and sweet paprika and season generously with pepper and salt. Combine well using your hands then form a several spoonfuls into a patty, flattening a bit. Put on a tray and continue for the rest of the mixture.

Warm olive oil in a pan to a level of about 2cm over a moderate heat. When the oil is ready, brown the patties in small batches until crispy on both sides. (Do not fill the pan as this lowers the oil temperature of the cooking oil.) Remove the ready fritters to a plate topped with absorbent paper and permit to drain.

Serve with lemon wedges.

Keftes de Espinacha

These delightful spinach with cheese fritters are a real treat. The golden outside opens up to a smooth center. The fresh spinach brings a bright, moderately green taste, while the grated cheese gives a deep, savory richness. Feel free to swap the cheesy element with boiled, mashed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Olive oil for deep-frying (or use neutral oil)
• Lemon wedges, to accompany

For raw spinach, wash it thoroughly, removing any tough stems, and roughly chop it into big pieces. Transfer in a big pot with a little liquid over a medium flame. Once softened, strain in a colander for about 15 minutes, then squeeze out any extra water and put aside.

For previously frozen spinach, thoroughly remove unwanted moisture.

Heat the oil in a pan over a medium flame and cook the diced onion and garlic cloves until translucent, about a few minutes. Turn off the flame.

Put the prepared spinach, sauteed onion and garlic, grated cheese, creamy cheese, spice, red spice, dry crumbs and eggs in a big mixing bowl and spice with pepper and salt. Combine thoroughly until incorporated. If the dough looks too soft, incorporate some additional breading.

With your fingers, shape the preparation into oval croquettes a bit bigger than a nut but less bulky than an large egg, and put them on a plate covered with parchment paper. Cover and chill for at least 1 hour.

In a wide pan over medium heat, preheat cooking oil to a level of about half an inch. Brown the croquettes a handful for two to three minutes per side, flipping so they are golden brown everywhere, then place on paper towel.

Present with lemon wedges.

Kroketes Fakes

Boasting a golden crust and soft inside, these patties are not only delicious but also a extremely healthy appetizer or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to accompany

Add the brown lentils in a pot and fill with enough cold water. Boil over a medium heat for about 20 mins or until nearly done, adding additional water to maintain the lentils immersed if needed.

Stir in the bulgur wheat and continue cooking until fully cooked. Drain the mixture thoroughly and reserve in a mixing bowl.

Warm a portion of the