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Leek Patties

Petite pan-fried fritters, commonly referred to as keftedes, are a treasured speciality in Jewish cooking. These leek patties deliver a tasty combination of hearty ground beef with the gentle, mildly sweet essence of leeks, rendering them absolutely crave-worthy.

Yields 12

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

Thoroughly wash the fresh leeks properly and cut away the root ends and the majority of the dark green parts. Slice in half lengthways then into 1.5cm rounds. Put in a large skillet and cover with cold water, then heat over a moderate heat for about twenty minutes or until softened.

Remove the water from the leeks and transfer in a mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and spice well with salt and pepper. Mix well using your fingers then mold a several tablespoonfuls into a croquette, pressing a slightly. Put on a plate and continue for the remaining of the mixture.

Warm oil in a skillet to a amount of about 2 centimeters over a medium heat. When the oil is ready, cook the patties in small groups until golden on both sides. (Avoid overcrowding the pan as this drops the heat of the oil.) Remove the cooked fritters to a plate lined with kitchen paper and allow to drain.

Serve with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese patties are a genuine pleasure. The crispy outside reveals a smooth interior. The spinach adds a bright, moderately earthy flavor, while the dairy gives a rich, flavorful smoothness. You can substitute the cheesy element with boiled, pureed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 eggs
• Olive oil for deep-frying (or sunflower oil)
• Fresh lemon, to garnish

When using raw spinach, rinse it well, removing any tough stems, and roughly chop it into big pieces. Put in a large saucepan with a bit of water over a moderate heat. Once cooked, drain in a colander for about 15 mins, then press out any extra water and reserve.

For thawed frozen spinach, completely squeeze out extra water.

Warm the cooking oil in a pan over a medium heat and saute the chopped onion and minced garlic until softened, about four minutes. Take off the stove.

Combine the wilted spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, dry crumbs and eggs in a container and flavor with pepper and salt. Combine thoroughly until incorporated. If the preparation seems too wet, mix in some more crumbs.

Using your hands, shape the dough into oval croquettes a bit bigger than a nut but smaller than an egg, and put them on a plate covered with wax paper. Cover and chill for at least 1 hour.

In a big skillet over moderate heat, heat cooking oil to a depth of about half an inch. Brown the patties a small batch for a couple of minutes per side, turning so they are golden brown all over, then put on absorbent paper.

Serve with lemon slices.

Lentil Patties

Boasting a crispy exterior and soft inside, these croquettes are not only delicious but also a highly healthy appetizer or dish.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to garnish

Place the brown lentils in a saucepan and cover with ample cold water. Cook over a medium heat for about 20 mins or until almost cooked, pouring additional water to maintain the lentils covered if required.

Stir in the burghul and proceed cooking until tender. Strain the lentils and burghul thoroughly and set aside in a mixing bowl.

Heat half of the