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Leek Patties

Bite-sized crispy fritters, typically referred to as keftedes, stand as a beloved signature dish in Jewish cooking. These wonderful leek fritters offer a delicious blend of savory ground beef with the delicate, sweetly mild essence of tender leeks, making them truly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon wedges, to garnish

Wash the leeks properly and remove the roots and the bulk of the dark green parts. Slice lengthwise along the length then into 1.5cm pieces. Transfer in a deep frying pan and submerge with cold water, then cook over a medium heat 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 spice and season well with seasoning. Mix well using your palms then form a couple of spoonfuls into a ball, shaping a little. Put on a tray and continue for the rest of the mixture.

Heat cooking oil in a pan to a amount of about 2 centimeters over a medium heat. When the heated oil is hot, cook the croquettes in small groups until golden brown on each side. (Do not fill the pan as this lowers the temperature of the oil.) Take out the finished croquettes to a dish covered with paper towel and allow to drain.

Present with fresh lemon.

Keftes de Espinacha

These delightful spinach and cheese fritters are a true delight. The crispy outside reveals a creamy center. The leafy spinach brings a vibrant, slightly natural note, while the cheese offers a savory, flavorful creaminess. Feel free to swap the dairy cheese with boiled, mashed spuds if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to accompany

If using raw spinach, wash it well, removing any tough stems, and coarsely chop it into big pieces. Place in a big pot with a little water over a medium heat. Once cooked, drain in a colander for about a quarter hour, then press out any extra water and put aside.

If using previously frozen spinach, completely press out excess liquid.

Preheat the cooking oil in a pan over a medium heat and cook the onion and garlic cloves until tender, about 4 minutes. Remove from the flame.

Place the prepared spinach, sauteed onion and garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, dry crumbs and eggs in a container and spice with seasoning. Combine thoroughly until combined. If the dough appears too soft, add some additional breadcrumbs.

By hand, form the preparation into elongated patties somewhat larger than a walnut shell but smaller than an large egg, and put them on a plate covered with wax paper. Wrap and cool for at least 1 hour.

In a wide pan over moderate heat, heat oil to a depth of about half an inch. Brown the croquettes a handful for two to three minutes on both sides, flipping so they are crispy completely, then put on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

With their crunchy outside and soft inside, these fritters are not only delicious but also a wonderfully healthy snack or main course.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to accompany

Add the dry lentils in a pan and cover with plenty of fresh water. Simmer over a medium heat for about twenty minutes or until almost cooked, pouring more water to keep the lentils submerged if required.

Mix in the bulgur wheat and continue cooking until fully cooked. Strain the lentils and burghul well and set aside in a container.

Heat 50% of the