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Leek Patties

Bite-sized fried patties, often known as keftedes, stand as a cherished speciality in Jewish cooking. These wonderful leek fritters offer a tasty combination of hearty beef with the gentle, mildly sweet taste of tender leeks, and they are absolutely crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Wash the green leeks carefully and cut away the root ends and the majority of the green stalk. Chop into halves along the length then into 1.5-centimeter slices. Put in a deep frying pan and submerge with water, then heat over a medium flame for about 20 minutes or until softened.

Drain the leeks and place in a large mixing bowl with the beef, eggs, crumbs, chopped dill, flat-leaf parsley and sweet paprika and season generously with seasoning. Combine completely using your hands then form a several scoops into a ball, flattening a bit. Place on a platter and continue for the balance of the mixture.

Heat olive oil in a skillet to a level of about 2cm over a medium heat. When the olive oil is hot, brown the croquettes in small batches until golden brown on each side. (Do not fill the pan as this reduces the heat of the cooking oil.) Take out the finished fritters to a dish topped with paper towel and permit to rest.

Present with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach patties are a genuine delight. The crunchy outside gives way to a creamy interior. The fresh spinach brings a vibrant, slightly natural taste, while the dairy gives a savory, umami creaminess. It's possible to replace the cheesy element with steamed, pureed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Olive oil for frying (or alternatively neutral oil)
• Fresh lemon, to accompany

If using raw spinach, rinse it thoroughly, removing any hard stems, and cut into it into big pieces. Put in a large saucepan with a little hot water over a moderate heat. Once cooked, strain in a colander for about a quarter hour, then remove any excess liquid and reserve.

If using thawed frozen spinach, thoroughly squeeze out extra water.

Preheat the cooking oil in a frying pan over a medium heat and saute the onion and garlic until softened, about 4 minutes. Remove from the heat.

Put the wilted spinach, cooked onion and softened garlic, grated cheese, ricotta, nutmeg, red spice, dry crumbs and eggs in a large bowl and season with salt and pepper. Mix completely until combined. If the mixture appears too wet, add some more breadcrumbs.

By hand, form the preparation into oval shapes a bit bigger than a walnut but more compact than an egg, and place them on a baking sheet covered with baking paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium flame, warm oil to a level of about 1 centimeter. Cook the fritters a small batch for 2–3 minutes on both sides, turning so they are crispy completely, then transfer on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and moist center, these croquettes are not only tasty but also a wonderfully wholesome appetizer or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to accompany

Place the lentils in a pot and submerge with ample cold water. Simmer over a medium flame for about twenty minutes or until partially softened, pouring additional water to maintain the lentils immersed if needed.

Add the burghul and keep cooking until fully cooked. Remove the water from the mixture well and put aside in a bowl.

Preheat a portion of the