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Leek Patties

Bite-sized pan-fried patties, typically known as keftedes, represent a cherished speciality in Jewish cuisine. These particular leek croquettes offer a flavorful blend of savory ground beef with the delicate, mildly sweet taste of tender leeks, making them truly crave-worthy.

Yields 12

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

Thoroughly wash the leeks properly and cut away the base and the majority of the green stalk. Chop in half lengthways then into half-inch rounds. Transfer in a large skillet and fill with water, then heat over a medium heat for about 20 minutes or until tender.

Remove the water from the softened leeks and transfer in a large mixing bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and flavor well with pepper and salt. Combine completely using your hands then shape a few spoonfuls into a patty, shaping a bit. Put on a platter and continue for the rest of the ingredients.

Warm cooking oil in a skillet to a amount of about 2cm over a moderate heat. When the heated oil is hot, brown the patties in small groups until golden on each side. (Avoid overcrowding the pan as this drops the temperature of the oil.) Remove the ready croquettes to a tray lined with absorbent paper and allow to drain.

Serve with lemon wedges.

Spinach Patties

These delightful spinach with cheese fritters are a true pleasure. The crunchy outside opens up to a smooth center. The spinach brings a vibrant, slightly natural taste, while the cheese gives a rich, flavorful richness. Feel free to swap the cheese with boiled, mashed potato if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Cooking oil for deep-frying (or use sunflower oil)
• Fresh lemon, to garnish

For leafy greens, rinse it well, removing any stalks, and coarsely chop it into sizable portions. Transfer in a large saucepan with a bit of liquid over a moderate heat. Once cooked, drain in a strainer for about 15 minutes, then press out any extra water and put aside.

For thawed frozen spinach, carefully press out unwanted moisture.

Heat the olive oil in a skillet over a moderate heat and fry the diced onion and minced garlic until translucent, about a few minutes. Turn off the flame.

Combine the cooked spinach, fried onion and sauteed garlic, hard cheese, ricotta, spice, sweet paprika, breadcrumbs and eggs in a container and flavor with pepper and salt. Combine completely until incorporated. If the preparation appears too soft, incorporate some more breading.

Using your hands, shape the preparation into oval shapes a bit bigger than a nut but smaller than an large egg, and set them on a tray covered with baking paper. Seal and cool for at least 60 minutes.

In a large frying pan over medium flame, preheat cooking oil to a depth of about 1cm. Fry the fritters a few at a time for two to three minutes each side, turning so they are golden brown all over, then transfer on paper towel.

Present with lemon wedges.

Kroketes Fakes

With their crispy exterior and soft inside, these patties are not only tasty but also a extremely wholesome bite or main course.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Yogurt and fresh lemon, to serve

Put the brown lentils in a pot and fill with enough fresh water. Simmer over a medium flame for about 20 mins or until partially softened, adding more water to maintain the pulses covered if required.

Mix in the cracked wheat and keep cooking until fully cooked. Remove the water from the lentils and burghul well and set aside in a container.

Preheat half of the