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Leek Patties

Bite-sized fried patties, commonly referred to as keftedes, stand as a treasured speciality in Jewish cuisine. These leek patties deliver a flavorful fusion of rich ground beef with the gentle, mildly sweet taste of fresh leeks, and they are utterly crave-worthy.

Yields 12

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

Clean the leeks properly and cut away the root ends and most of the dark green parts. Slice into halves along the length then into 1.5cm pieces. Place in a deep pan and submerge with fresh water, then cook over a medium heat for about 20 minutes or until cooked through.

Drain the leeks and place in a large mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and flavor liberally with salt and pepper. Mix completely using your palms then mold a couple of tablespoonfuls into a patty, pressing a slightly. Place on a tray and repeat for the balance of the preparation.

Warm olive oil in a skillet to a amount of about 2 centimeters over a medium heat. When the olive oil is hot, brown the patties in batches until crispy on all sides. (Don't overcrowd the pan as this reduces the heat of the oil.) Take out the cooked patties to a plate lined with kitchen paper and permit to drain.

Offer with fresh lemon.

Keftes de Espinacha

These spinach and cheese croquettes are a true pleasure. The golden exterior gives way to a creamy filling. The spinach imparts a fresh, moderately green taste, while the dairy provides a savory, savory richness. It's possible to replace the dairy cheese with steamed, crushed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Fresh lemon, to garnish

When using leafy greens, rinse it well, discarding any tough stems, and coarsely chop it into large chunks. Transfer in a deep pan with a little hot water over a moderate heat. Once wilted, drain in a sieve for about 15 mins, then squeeze out any excess liquid and set aside.

If using defrosted spinach, carefully squeeze out excess liquid.

Preheat the olive oil in a frying pan over a medium flame and fry the onion and garlic until tender, about four minutes. Turn off the stove.

Combine the cooked spinach, fried onion and garlic, kefalotyri, creamy cheese, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and season with seasoning. Combine well until blended. If the preparation seems too wet, incorporate some additional breadcrumbs.

By hand, form the dough into elongated patties somewhat larger than a nut but smaller than an egg, and put them on a tray lined with parchment paper. Seal and cool for at least 60 minutes.

In a wide pan over medium heat, preheat cooking oil to a depth of about 1 centimeter. Fry the croquettes a few at a time for two to three minutes on both sides, flipping so they are golden brown all over, then transfer on paper towel.

Serve with lemon slices.

Kroketes Fakes

With their golden crust and tender interior, these fritters are not only tasty but also a wonderfully wholesome bite or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to accompany

Put the brown lentils in a saucepan and cover with enough cold water. Boil over a medium heat for about 20 minutes or until nearly done, pouring more water to ensure the legumes immersed if required.

Mix in the bulgur wheat and continue cooking until fully cooked. Strain the ingredients thoroughly and set aside in a container.

Heat half of the