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Leek Patties

Bite-sized pan-fried croquettes, typically referred to as keftedes, stand as a beloved delicacy in Jewish cooking. These particular leek patties offer a delicious combination of rich minced beef with the delicate, mildly sweet essence of tender leeks, making them truly addictive.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon wedges, to accompany

Wash the leeks carefully and remove the root ends and the bulk of the dark green parts. Chop in half along the length then into 1.5-centimeter rounds. Transfer in a large skillet and submerge with fresh water, then heat over a medium flame for about 20 minutes or until cooked through.

Strain the softened leeks and place in a big bowl with the beef, eggs, breadcrumbs, dill, parsley and spice and flavor generously with seasoning. Mix thoroughly using your fingers then mold a several scoops into a croquette, flattening a slightly. Set on a plate and proceed for the remaining of the preparation.

Heat oil in a frying pan to a depth of about 2 centimeters over a moderate heat. When the oil is ready, brown the fritters in small batches until golden on all sides. (Avoid overcrowding the skillet as this drops the oil temperature of the oil.) Take out the ready fritters to a tray covered with absorbent paper and permit to cool.

Present with lemon slices.

Keftes de Espinacha

These cheesy spinach croquettes are a true pleasure. The crunchy outside gives way to a smooth filling. The fresh spinach brings a fresh, slightly natural flavor, while the cheese offers a savory, flavorful creaminess. Feel free to swap the dairy cheese with steamed, mashed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if required
• 3 eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Lemon slices, to garnish

When using fresh spinach, wash it well, getting rid of any tough stems, and cut into it into large chunks. Place in a big pot with a little water over a moderate heat. Once cooked, strain in a strainer for about 15 minutes, then press out any remaining moisture and set aside.

For previously frozen spinach, thoroughly press out extra water.

Preheat the oil in a pan over a moderate heat and cook the diced onion and garlic cloves until tender, about a few minutes. Take off the stove.

Place the prepared spinach, fried onion and garlic, hard cheese, ricotta, nutmeg, sweet paprika, dry crumbs and beaten eggs in a container and spice with salt and pepper. Mix completely until blended. If the mixture appears too loose, incorporate some more crumbs.

With your fingers, mold the dough into oval croquettes slightly larger than a nut but smaller than an large egg, and set them on a plate covered with wax paper. Seal and chill for at least one hour.

In a large frying pan over moderate heat, preheat oil to a level of about 1cm. Cook the patties a small batch for 2–3 minutes per side, flipping so they are crispy all over, then transfer on kitchen roll.

Serve with fresh lemon.

Lentil Patties

With their crispy exterior and moist center, these croquettes are not only delicious but also a wonderfully healthy bite or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Creamy yogurt and lemon slices, to garnish

Place the dry lentils in a saucepan and fill with enough water. Cook over a moderate heat for about 20 minutes or until nearly done, pouring extra liquid to maintain the lentils submerged if necessary.

Mix in the burghul and continue cooking until tender. Remove the water from the lentils and burghul completely and set aside in a mixing bowl.

Warm 50% of the