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Leek Patties

Petite pan-fried fritters, commonly referred to as keftedes, stand as a beloved signature dish in Jewish cooking. These wonderful leek patties offer a tasty blend of savory ground beef with the gentle, mildly sweet essence of fresh leeks, making them truly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Wash the fresh leeks carefully and trim off the root ends and the majority of the dark green parts. Cut into halves lengthways then into 1.5cm slices. Place in a large skillet and fill with water, then cook over a medium flame for about twenty minutes or until softened.

Drain the leeks and put in a big bowl with the beef, eggs, breadcrumbs, dill, parsley and spice and flavor generously with pepper and salt. Combine completely using your hands then mold a several scoops into a ball, pressing a little. Set on a tray and proceed for the balance of the ingredients.

Heat cooking oil in a pan to a level of about ¾ inch over a moderate heat. When the olive oil is hot, cook the patties in batches until golden brown on both sides. (Don't overcrowd the frying pan as this drops the temperature of the cooking oil.) Transfer the finished patties to a plate topped with absorbent paper and permit to drain.

Present with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a real delight. The golden exterior opens up to a soft interior. The spinach imparts a vibrant, moderately green note, while the grated cheese offers a rich, flavorful smoothness. It's possible to replace the cheese with boiled, pureed spuds if you like.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if necessary
• 3 eggs
• Cooking oil for frying (or use vegetable oil)
• Fresh lemon, to serve

For raw spinach, clean it well, removing any tough stems, and cut into it into large chunks. Place in a deep pan with a little water over a medium heat. Once softened, strain in a strainer for about 15 minutes, then press out any excess liquid and reserve.

For previously frozen spinach, carefully remove extra water.

Preheat the olive oil in a frying pan over a medium flame and cook the onion and garlic until tender, about 4 minutes. Remove from the flame.

Place the wilted spinach, cooked onion and softened garlic, hard cheese, creamy cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and flavor with salt and pepper. Combine well until blended. If the dough seems too wet, mix in some additional crumbs.

With your fingers, mold the dough into oval shapes a bit bigger than a walnut but more compact than an chicken egg, and set them on a plate lined with wax paper. Wrap and chill for at least 1 hour.

In a wide pan over medium flame, preheat cooking oil to a depth of about half an inch. Fry the patties a handful for a couple of minutes each side, rotating so they are golden brown all over, then place on paper towel.

Serve with fresh lemon.

Kroketes Fakes

Boasting a golden crust and moist center, these patties are not only delicious but also a wonderfully healthy appetizer or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and lemon slices, to garnish

Add the dry lentils in a saucepan and fill with enough cold water. Cook over a medium flame for about twenty minutes or until nearly done, including more water to maintain the lentils immersed if necessary.

Add the cracked wheat and continue cooking until tender. Strain the ingredients thoroughly and reserve in a bowl.

Heat a portion of the