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Leek Croquettes

Petite pan-fried fritters, typically referred to as keftedes, stand as a beloved signature dish in Jewish culinary traditions. These wonderful leek patties deliver a delicious fusion of rich ground beef with the gentle, sweetly mild essence of leeks, rendering them absolutely addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to accompany

Clean the leeks well and cut away the base and most of the green stalk. Cut into halves longways then into half-inch pieces. Transfer in a large skillet and submerge with fresh water, then simmer over a medium heat for about 20 mins or until softened.

Remove the water from the softened leeks and place in a mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, parsley and paprika and season liberally with pepper and salt. Mix thoroughly using your hands then mold a several spoonfuls into a patty, flattening a bit. Set on a plate and repeat for the rest of the preparation.

Warm cooking oil in a pan to a amount of about 2cm over a medium flame. When the olive oil is ready, cook the fritters in small groups until golden on each side. (Don't overcrowd the pan as this reduces the heat of the oil.) Remove the finished patties to a plate covered with paper towel and permit to rest.

Present with lemon wedges.

Keftes de Espinacha

These cheesy spinach fritters are a true treat. The golden crust opens up to a creamy filling. The fresh spinach imparts a bright, slightly green taste, while the cheese gives a savory, flavorful creaminess. It's possible to replace the cheese with boiled, crushed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, defrosted overnight in the cooler)
• 3 tbsp oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

For fresh spinach, clean it carefully, discarding any stalks, and coarsely chop it into sizable portions. Place in a large saucepan with a bit of liquid over a moderate heat. Once cooked, strain in a strainer for about 15 mins, then press out any remaining moisture and set aside.

When working with thawed frozen spinach, completely press out extra water.

Warm the oil in a pan over a medium flame and fry the diced onion and garlic cloves until translucent, about four minutes. Turn off the flame.

Combine the cooked spinach, fried onion and garlic, grated cheese, creamy cheese, grated nutmeg, red spice, breading and beaten eggs in a container and flavor with seasoning. Combine completely until blended. If the dough seems too loose, add some extra breading.

Using your hands, mold the dough into elongated patties somewhat larger than a nut but smaller than an large egg, and put them on a plate lined with wax paper. Wrap and cool for at least one hour.

In a big skillet over medium flame, heat olive oil to a level of about half an inch. Brown the patties a small batch for two to three minutes per side, turning so they are golden brown completely, then put on kitchen roll.

Offer with lemon wedges.

Lentil Patties

Boasting a crispy exterior and soft inside, these patties are not only tasty but also a highly wholesome appetizer or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to accompany

Put the dry lentils in a pan and cover with enough water. Cook over a medium heat for about twenty minutes or until nearly done, pouring more water to maintain the legumes immersed if necessary.

Add the bulgur wheat and proceed cooking until softened. Remove the water from the lentils and burghul completely and set aside in a mixing bowl.

Warm half of the