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Leek Patties

Petite fried patties, commonly referred to as keftedes, stand as a beloved delicacy in Jewish culinary traditions. These particular leek fritters deliver a tasty fusion of savory beef with the delicate, mildly sweet flavour of leeks, rendering them utterly crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to serve

Wash the fresh leeks carefully and trim off the root ends and the bulk of the dark green parts. Slice in half longways then into half-inch rounds. Transfer in a large skillet and cover with cold water, then cook over a medium heat for about twenty minutes or until cooked through.

Remove the water from the softened leeks and place in a big bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and flavor liberally with salt and pepper. Mix completely using your hands then mold a several spoonfuls into a croquette, flattening a bit. Put on a tray and continue for the remaining of the mixture.

Heat oil in a frying pan to a depth of about 2cm over a medium heat. When the oil is hot, fry the croquettes in small groups until golden brown on each side. (Do not fill the pan as this reduces the oil temperature of the oil.) Remove the finished croquettes to a plate topped with absorbent paper and allow to drain.

Present with lemon slices.

Spinach Patties

These spinach and cheese croquettes are a true pleasure. The golden exterior gives way to a creamy filling. The spinach imparts a bright, slightly earthy flavor, while the cheese gives a rich, savory smoothness. Feel free to swap the cheese with boiled, pureed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Olive oil for pan-frying (or use neutral oil)
• Lemon slices, to garnish

For raw spinach, clean it well, discarding any hard stems, and coarsely chop it into big pieces. Put in a big pot with a small amount hot water over a medium flame. Once wilted, remove in a strainer for about 15 minutes, then squeeze out any excess liquid and set aside.

For thawed frozen spinach, thoroughly press out excess liquid.

Warm the olive oil in a skillet over a medium heat and cook the diced onion and garlic until translucent, about a few minutes. Remove from the stove.

Place the prepared spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and flavor with salt and pepper. Stir well until incorporated. If the dough seems too loose, add some extra crumbs.

By hand, mold the preparation into oval shapes somewhat larger than a nut but more compact than an egg, and set them on a plate covered with baking paper. Wrap and cool for at least 60 minutes.

In a big skillet over medium heat, warm cooking oil to a amount of about 1cm. Cook the fritters a small batch for 2–3 minutes on both sides, flipping so they are crispy all over, then transfer on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

Featuring a golden crust and moist center, these patties are not only delicious but also a wonderfully nutritious bite or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to garnish

Add the dry lentils in a pot and fill with ample fresh water. Cook over a medium heat for about twenty minutes or until almost cooked, adding more water to keep the pulses immersed if required.

Mix in the burghul and continue cooking until softened. Strain the lentils and burghul completely and set aside in a container.

Warm half of the