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Leek Patties

Bite-sized pan-fried fritters, typically called keftedes, stand as a cherished delicacy in Jewish culinary traditions. These wonderful leek patties deliver a flavorful fusion of rich ground beef with the subtle, mildly sweet essence of fresh leeks, rendering them utterly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon wedges, to garnish

Wash the fresh leeks well and cut away the root ends and the majority of the green stalk. Slice lengthwise along the length then into half-inch pieces. Place in a deep frying pan and submerge with cold water, then simmer over a medium flame for about twenty minutes or until tender.

Drain the leeks and place in a big bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and sweet paprika and spice well with salt and pepper. Combine completely using your fingers then form a several tablespoonfuls into a ball, shaping a little. Place on a platter and proceed for the balance of the preparation.

Preheat olive oil in a skillet to a amount of about ¾ inch over a medium flame. When the heated oil is ready, brown the fritters in small groups until crispy on both sides. (Do not fill the pan as this drops the heat of the oil.) Remove the ready patties to a tray topped with paper towel and allow to drain.

Serve with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a true treat. The crunchy crust opens up to a soft interior. The fresh spinach brings a bright, somewhat green flavor, while the dairy gives a deep, umami richness. Feel free to swap the cheese with steamed, crushed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 fresh eggs
• Cooking oil for frying (or neutral oil)
• Lemon wedges, to garnish

If using fresh spinach, clean it thoroughly, removing any tough stems, and roughly chop it into large chunks. Place in a deep pan with a small amount water over a medium heat. Once wilted, drain in a strainer for about a quarter hour, then press out any extra water and reserve.

If using previously frozen spinach, thoroughly squeeze out unwanted moisture.

Preheat the oil in a pan over a moderate heat and cook the onion and garlic until translucent, about four minutes. Turn off the heat.

Combine the wilted spinach, cooked onion and garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and spice with seasoning. Combine completely until combined. If the preparation appears too loose, add some extra breadcrumbs.

Using your hands, mold the dough into oval croquettes a bit bigger than a walnut but more compact than an large egg, and set them on a tray topped with wax paper. Seal and cool for at least 60 minutes.

In a big skillet over medium heat, heat cooking oil to a level of about 1 centimeter. Cook the fritters a handful for a couple of minutes on both sides, rotating so they are golden brown all over, then place on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

Featuring a golden crust and tender interior, these patties are not only flavorful but also a extremely wholesome snack or meal.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to accompany

Put the dry lentils in a pan and fill with ample fresh water. Simmer over a medium heat for about 20 mins or until partially softened, pouring additional water to maintain the legumes covered if necessary.

Mix in the burghul and keep cooking until fully cooked. Strain the ingredients well and put aside in a mixing bowl.

Preheat a portion of the