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Leek Patties

Petite fried patties, commonly known as keftedes, stand as a beloved speciality in Jewish cuisine. These wonderful leek fritters deliver a tasty fusion of hearty ground beef with the delicate, slightly sweet flavour of tender leeks, rendering them truly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to serve

Clean the leeks carefully and remove the roots and the majority of the green tops. Slice lengthwise lengthways then into 1.5cm pieces. Transfer in a deep pan and fill with fresh water, then heat over a medium flame for about 20 minutes or until cooked through.

Drain the leeks and put in a mixing bowl with the ground beef, eggs, crumbs, chopped dill, chopped parsley and spice and flavor liberally with seasoning. Mix completely using your fingers then form a couple of scoops into a patty, shaping a little. Put on a plate and proceed for the rest of the mixture.

Preheat olive oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the heated oil is sizzling, cook the patties in small groups until golden on all sides. (Avoid overcrowding the pan as this reduces the heat of the oil.) Take out the ready patties to a tray lined with paper towel and let to cool.

Serve with lemon slices.

Spinach Patties

These amazing cheesy spinach croquettes are a real treat. The crispy exterior reveals a creamy center. The fresh spinach imparts a bright, slightly natural note, while the cheese gives a deep, flavorful richness. Feel free to swap the cheese with boiled, pureed potatoes if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Olive oil for deep-frying (or use vegetable oil)
• Fresh lemon, to accompany

If using fresh spinach, clean it thoroughly, removing any hard stems, and roughly chop it into sizable portions. Transfer in a large saucepan with a little water over a medium heat. Once softened, strain in a colander for about 15 minutes, then remove any extra water and put aside.

For defrosted spinach, thoroughly press out excess liquid.

Preheat the oil in a pan over a medium heat and cook the onion and minced garlic until tender, about 4 minutes. Take off the flame.

Combine the wilted spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, red spice, breadcrumbs and eggs in a container and flavor with salt and pepper. Stir well until incorporated. If the mixture seems too wet, incorporate some extra breadcrumbs.

With your fingers, form the dough into elongated patties slightly larger than a nut but more compact than an egg, and set them on a plate covered with wax paper. Cover and chill for at least one hour.

In a wide pan over medium heat, warm olive oil to a level of about half an inch. Brown the patties a handful for 2–3 minutes each side, flipping so they are crispy everywhere, then put on absorbent paper.

Serve with fresh lemon.

Lentil Patties

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

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to liking
• Yogurt and fresh lemon, to accompany

Add the dry lentils in a saucepan and submerge with enough water. Cook over a moderate heat for about twenty minutes or until nearly done, pouring extra liquid to maintain the pulses covered if necessary.

Add the cracked wheat and keep cooking until softened. Strain the lentils and burghul thoroughly and set aside in a bowl.

Warm a portion of the