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Leek Patties

Small fried patties, commonly referred to as keftedes, are a cherished signature dish in Jewish culinary traditions. These leek croquettes offer a flavorful blend of savory beef with the gentle, mildly sweet essence of tender leeks, and they are absolutely crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to accompany

Wash the leeks well and remove the roots and the majority of the green tops. Cut into halves longways then into 1.5cm rounds. Put in a deep frying pan and cover with water, then cook over a medium flame for about 20 minutes or until tender.

Strain the softened leeks and place in a large mixing bowl with the beef, beaten eggs, crumbs, dill, chopped parsley and spice and flavor well with pepper and salt. Stir completely using your hands then shape a few scoops into a croquette, pressing a slightly. Set on a plate and proceed for the rest of the mixture.

Warm olive oil in a pan to a amount of about 2 centimeters over a medium flame. When the oil is hot, cook the croquettes in small groups until crispy on each side. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Take out the ready fritters to a plate covered with paper towel and allow to drain.

Offer with lemon wedges.

Keftes de Espinacha

These spinach with cheese patties are a true pleasure. The crunchy crust reveals a creamy interior. The leafy spinach brings a vibrant, somewhat natural flavor, while the dairy gives a deep, flavorful creaminess. It's possible to replace the cheesy element with steamed, mashed potato if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Oil for frying (or neutral oil)
• Lemon wedges, to serve

If using leafy greens, clean it thoroughly, getting rid of any stalks, and cut into it into sizable portions. Transfer in a big pot with a little water over a moderate heat. Once wilted, remove in a sieve for about 15 minutes, then remove any excess liquid and reserve.

For thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Heat the olive oil in a pan over a moderate heat and cook the onion and garlic cloves until translucent, about 4 minutes. Take off the stove.

Combine the wilted spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, nutmeg, red spice, breading and beaten eggs in a container and spice with seasoning. Combine well until blended. If the preparation seems too wet, mix in some more breading.

With your fingers, form the mixture into elongated patties somewhat larger than a nut but less bulky than an egg, and put them on a plate covered with baking paper. Seal and chill for at least 1 hour.

In a large frying pan over medium heat, warm cooking oil to a depth of about half an inch. Brown the fritters a small batch for 2–3 minutes on both sides, rotating so they are crispy completely, then transfer on absorbent paper.

Present with lemon wedges.

Lentil Patties

Featuring a golden crust and moist center, these fritters are not only flavorful but also a highly nutritious appetizer or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and lemon slices, to garnish

Place the lentils in a pan and fill with enough water. Boil over a moderate heat for about 20 minutes or until partially softened, including extra liquid to ensure the legumes covered if required.

Add the cracked wheat and proceed cooking until tender. Drain the lentils and burghul thoroughly and reserve in a container.

Warm half of the