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Leek Patties

Bite-sized pan-fried croquettes, typically referred to as keftedes, stand as a cherished delicacy in Jewish cuisine. These leek patties offer a flavorful fusion of savory ground beef with the gentle, mildly sweet flavour of tender leeks, and they are utterly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to serve

Thoroughly wash the fresh leeks carefully and remove the root ends and the majority of the green tops. Cut in half lengthways then into 1.5cm pieces. Transfer in a deep pan and fill with water, then simmer over a moderate heat for about twenty minutes or until softened.

Strain the softened leeks and put in a mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and paprika and spice liberally with seasoning. Combine thoroughly using your fingers then shape a couple of tablespoonfuls into a patty, flattening a slightly. Put on a tray and repeat for the balance of the mixture.

Warm olive oil in a pan to a depth of about 2 centimeters over a moderate heat. When the heated oil is ready, brown the patties in batches until golden on both sides. (Avoid overcrowding the pan as this reduces the temperature of the oil.) Remove the ready croquettes to a dish lined with kitchen paper and let to cool.

Offer with lemon slices.

Spinach Patties

These spinach with cheese patties are a real pleasure. The crispy exterior gives way to a creamy center. The leafy spinach adds a vibrant, somewhat earthy taste, while the cheese provides a savory, savory smoothness. Feel free to swap the cheesy element with steamed, crushed potato if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if needed
• 3 fresh eggs
• Olive oil for pan-frying (or use vegetable oil)
• Lemon wedges, to garnish

For fresh spinach, clean it carefully, getting rid of any hard stems, and roughly chop it into big pieces. Transfer in a deep pan with a little liquid over a moderate heat. Once wilted, drain in a colander for about a quarter hour, then squeeze out any remaining moisture and set aside.

If using thawed frozen spinach, completely press out excess liquid.

Heat the olive oil in a skillet over a medium heat and cook the chopped onion and minced garlic until translucent, about a few minutes. Remove from the flame.

Combine the wilted spinach, cooked onion and garlic, grated cheese, soft cheese, nutmeg, paprika, breading and eggs in a big mixing bowl and spice with salt and pepper. Stir well until incorporated. If the dough appears too soft, mix in some extra breading.

By hand, shape the mixture into elongated patties a bit bigger than a nut but less bulky than an egg, and put them on a baking sheet covered with baking paper. Wrap and refrigerate for at least one hour.

In a wide pan over moderate heat, preheat oil to a amount of about 1 centimeter. Fry the croquettes a few at a time for 2–3 minutes on both sides, turning so they are golden everywhere, then place on paper towel.

Serve with lemon wedges.

Lentil Patties

With their crunchy outside and moist center, these patties are not only tasty but also a wonderfully wholesome snack or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to liking
• Yogurt and lemon wedges, to garnish

Put the dry lentils in a pan and fill with enough water. Cook over a medium heat for about 20 mins or until almost cooked, pouring additional water to maintain the legumes covered if needed.

Stir in the cracked wheat and continue cooking until softened. Remove the water from the mixture completely and reserve in a container.

Heat 50% of the