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Leek Patties

Bite-sized fried patties, typically referred to as keftedes, represent a treasured signature dish in Jewish culinary traditions. These leek fritters deliver a flavorful combination of rich ground beef with the gentle, sweetly mild flavour of leeks, and they are truly crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to garnish

Thoroughly wash the green leeks well and cut away the roots and the bulk of the dark green parts. Cut into halves longways then into half-inch pieces. Place in a deep frying pan and cover with fresh water, then heat over a medium heat for about twenty minutes or until softened.

Remove the water from the softened leeks and transfer in a large mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and season generously with salt and pepper. Stir completely using your hands then shape a few spoonfuls into a ball, flattening a bit. Put on a platter and proceed for the balance of the mixture.

Warm cooking oil in a frying pan to a amount of about 2cm over a moderate heat. When the olive oil is ready, brown the patties in small batches until golden brown on both sides. (Do not fill the pan as this reduces the oil temperature of the oil.) Remove the cooked fritters to a tray covered with absorbent paper and let to rest.

Present with lemon wedges.

Spinach Croquettes

These spinach and cheese fritters are a true pleasure. The crispy crust opens up to a smooth filling. The leafy spinach brings a vibrant, somewhat green flavor, while the grated cheese offers a deep, umami creaminess. You can substitute the cheese with boiled, pureed potato if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if needed
• 3 fresh eggs
• Cooking oil for frying (or use vegetable oil)
• Lemon slices, to serve

When using fresh spinach, rinse it thoroughly, removing any hard stems, and coarsely chop it into large chunks. Transfer in a big pot with a little liquid over a medium heat. Once cooked, drain in a strainer for about a quarter hour, then press out any excess liquid and reserve.

When working with previously frozen spinach, thoroughly squeeze out excess liquid.

Preheat the cooking oil in a skillet over a medium heat and fry the chopped onion and garlic cloves until tender, about four minutes. Remove from the stove.

Place the wilted spinach, fried onion and softened garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and flavor with salt and pepper. Mix well until incorporated. If the preparation seems too loose, incorporate some extra crumbs.

By hand, form the dough into elongated patties a bit bigger than a walnut but less bulky than an large egg, and set them on a baking sheet lined with baking paper. Seal and cool for at least one hour.

In a big skillet over moderate heat, preheat olive oil to a level of about 1cm. Brown the fritters a small batch for a couple of minutes per side, turning so they are golden brown all over, then put on paper towel.

Serve with lemon wedges.

Kroketes Fakes

Featuring a golden crust and moist center, these fritters are not only delicious but also a wonderfully nutritious bite or meal.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to serve

Add the dry lentils in a saucepan and fill with enough cold water. Simmer over a medium flame for about 20 minutes or until partially softened, adding extra liquid to maintain the pulses immersed if required.

Add the cracked wheat and proceed cooking until tender. Remove the water from the ingredients well and put aside in a container.

Heat half of the