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Leek Patties

Petite pan-fried patties, commonly referred to as keftedes, represent a cherished speciality in Jewish culinary traditions. These leek fritters offer a delicious blend of hearty beef with the delicate, slightly sweet taste of tender leeks, making them truly irresistible.

Yields 12

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

Clean the leeks properly and cut away the root ends and most of the dark green parts. Cut in half longways then into 1.5-centimeter rounds. Transfer in a large skillet and fill with cold water, then simmer over a medium flame for about twenty minutes or until tender.

Remove the water from the cooked leeks and put in a big bowl with the minced beef, eggs, crumbs, chopped dill, chopped parsley and paprika and spice well with salt and pepper. Mix completely using your palms then form a few scoops into a ball, shaping a little. Place on a tray and proceed for the balance of the preparation.

Warm oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the olive oil is hot, cook the patties in small batches until golden on each side. (Do not fill the frying pan as this reduces the heat of the cooking oil.) Take out the ready fritters to a tray lined with kitchen paper and let to rest.

Present with lemon slices.

Spinach Croquettes

These delightful cheesy spinach croquettes are a true treat. The golden exterior reveals a creamy filling. The fresh spinach brings a bright, moderately natural note, while the grated cheese offers a rich, flavorful creaminess. It's possible to replace the dairy cheese with cooked, pureed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to serve

When using fresh spinach, wash it well, removing any stalks, and coarsely chop it into big pieces. Place in a large saucepan with a bit of hot water over a medium heat. Once wilted, remove in a sieve for about a quarter hour, then squeeze out any extra water and reserve.

For thawed frozen spinach, thoroughly squeeze out excess liquid.

Warm the oil in a frying pan over a medium heat and saute the diced onion and garlic until translucent, about 4 minutes. Take off the stove.

Combine the wilted spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and spice with pepper and salt. Mix thoroughly until combined. If the dough seems too soft, incorporate some more breading.

By hand, shape the mixture into elongated patties somewhat larger than a walnut but less bulky than an large egg, and place them on a plate topped with baking paper. Cover and chill for at least 1 hour.

In a big skillet over medium flame, warm olive oil to a level of about 1cm. Brown the croquettes a handful for two to three minutes on both sides, turning so they are crispy all over, then transfer on paper towel.

Serve with fresh lemon.

Lentil Croquettes

Boasting a golden crust and soft inside, these fritters are not only flavorful but also a wonderfully nutritious bite or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to garnish

Place the brown lentils in a pan and fill with plenty of fresh water. Cook over a medium heat for about twenty minutes or until almost cooked, pouring additional water to maintain the pulses covered if necessary.

Stir in the burghul and continue cooking until softened. Remove the water from the lentils and burghul completely and reserve in a mixing bowl.

Heat 50% of the