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Leek Patties

Small pan-fried fritters, typically called keftedes, are a cherished delicacy in Jewish culinary traditions. These leek fritters deliver a tasty blend of savory ground beef with the subtle, sweetly mild essence of leeks, and they are absolutely irresistible.

Yields 12

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

Thoroughly wash the leeks properly and cut away the roots and the bulk of the green tops. Cut in half lengthways then into half-inch pieces. Put in a deep pan and fill with cold water, then simmer over a medium heat for about 20 mins or until cooked through.

Drain the leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, dill, parsley and sweet paprika and season well with salt and pepper. Stir thoroughly using your fingers then mold a few spoonfuls into a patty, flattening a bit. Set on a tray and continue for the balance of the mixture.

Heat cooking oil in a skillet to a amount of about ¾ inch over a medium flame. When the olive oil is ready, brown the fritters in small groups until golden on all sides. (Don't overcrowd the frying pan as this drops the oil temperature of the oil.) Remove the cooked croquettes to a dish lined with kitchen paper and allow to drain.

Offer with lemon slices.

Keftes de Espinacha

These spinach with cheese croquettes are a true delight. The crunchy crust reveals a smooth filling. The leafy spinach brings a fresh, slightly natural taste, while the cheese gives a savory, flavorful creaminess. Feel free to swap the dairy cheese with cooked, pureed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 large eggs
• Cooking oil for pan-frying (or neutral oil)
• Fresh lemon, to garnish

When using fresh spinach, rinse it carefully, removing any hard stems, and coarsely chop it into large chunks. Place in a deep pan with a little hot water over a medium heat. Once softened, remove in a sieve for about 15 minutes, then press out any remaining moisture and put aside.

If using previously frozen spinach, thoroughly press out extra water.

Preheat the cooking oil in a pan over a moderate heat and fry the onion and garlic until tender, about 4 minutes. Turn off the heat.

Place the prepared spinach, sauteed onion and softened garlic, kefalotyri, ricotta, nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and flavor with seasoning. Stir completely until combined. If the dough seems too soft, incorporate some more breadcrumbs.

By hand, shape the mixture into elongated patties a bit bigger than a walnut but less bulky than an chicken egg, and place them on a tray covered with baking paper. Wrap and cool for at least 1 hour.

In a wide pan over moderate heat, heat olive oil to a depth of about 1 centimeter. Brown the fritters a handful for 2–3 minutes each side, flipping so they are crispy all over, then place on absorbent paper.

Present with lemon slices.

Lentil Patties

Boasting a crunchy outside and moist center, these patties are not only flavorful but also a extremely healthy appetizer or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to serve

Place the lentils in a pan and submerge with enough fresh water. Simmer over a medium flame for about 20 mins or until almost cooked, adding more water to maintain the pulses covered if necessary.

Add the burghul and keep cooking until fully cooked. Drain the ingredients completely and reserve in a mixing bowl.

Warm half of the