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Leek Patties

Bite-sized crispy patties, commonly referred to as keftedes, stand as a cherished delicacy in Jewish culinary traditions. These wonderful leek fritters deliver a tasty blend of hearty ground beef with the subtle, mildly sweet taste of tender leeks, and they are utterly addictive.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to garnish

Clean the fresh leeks carefully and remove the roots and the majority of the green tops. Slice into halves longways then into 1.5cm slices. Put in a deep frying pan and fill with fresh water, then simmer over a moderate heat for about 20 minutes or until softened.

Drain the cooked leeks and place in a large mixing bowl with the ground beef, beaten eggs, crumbs, dill, parsley and spice and spice well with salt and pepper. Stir completely using your palms then mold a couple of tablespoonfuls into a ball, pressing a bit. Put on a tray and continue for the rest of the ingredients.

Heat olive oil in a pan to a level of about 2cm over a medium flame. When the olive oil is ready, cook the patties in batches until golden on all sides. (Avoid overcrowding the pan as this lowers the heat of the cooking oil.) Take out the cooked patties to a dish covered with paper towel and let to cool.

Offer with fresh lemon.

Keftes de Espinacha

These spinach and cheese croquettes are a real pleasure. The crunchy exterior opens up to a soft interior. The leafy spinach brings a vibrant, slightly green flavor, while the dairy provides a rich, umami smoothness. You can substitute the cheesy element with steamed, pureed potato if you wish.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Cooking oil for frying (or sunflower oil)
• Lemon slices, to serve

If using fresh spinach, clean it thoroughly, removing any hard stems, and roughly chop it into big pieces. Place in a big pot with a little liquid over a moderate heat. Once cooked, remove in a colander for about a quarter hour, then remove any excess liquid and put aside.

For previously frozen spinach, carefully press out unwanted moisture.

Warm the olive oil in a pan over a medium heat and saute the chopped onion and garlic until softened, about a few minutes. Remove from the flame.

Put the wilted spinach, fried onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and season with pepper and salt. Combine thoroughly until incorporated. If the mixture seems too wet, add some additional crumbs.

By hand, shape the dough into oval croquettes slightly larger than a walnut but less bulky than an egg, and put them on a plate lined with baking paper. Wrap and refrigerate for at least one hour.

In a large frying pan over medium flame, warm oil to a amount of about 1 centimeter. Fry the croquettes a few at a time for 2–3 minutes on both sides, flipping so they are crispy completely, then transfer on paper towel.

Serve with fresh lemon.

Kroketes Fakes

Featuring a golden crust and soft inside, these patties are not only flavorful but also a highly nutritious snack or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Yogurt and lemon wedges, to garnish

Place the brown lentils in a pan and submerge with plenty of water. Simmer over a moderate heat for about twenty minutes or until almost cooked, pouring more water to ensure the lentils covered if required.

Add the cracked wheat and proceed cooking until fully cooked. Drain the lentils and burghul well and set aside in a bowl.

Heat half of the