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Leek Patties

Small fried patties, typically called keftedes, stand as a beloved speciality in Jewish cuisine. These leek patties offer a flavorful fusion of savory beef with the delicate, mildly sweet essence of fresh leeks, and they are absolutely irresistible.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the fresh leeks carefully and trim off the roots and most of the green tops. Chop into halves along the length then into 1.5-centimeter slices. Place in a large skillet and submerge with cold water, then cook over a medium heat for about 20 mins or until softened.

Remove the water from the leeks and place in a large mixing bowl with the beef, eggs, crumbs, fresh dill, parsley and spice and spice well with pepper and salt. Combine thoroughly using your palms then mold a several spoonfuls into a ball, pressing a bit. Put on a platter and repeat for the balance of the mixture.

Warm olive oil in a pan to a level of about ¾ inch over a medium heat. When the heated oil is hot, brown the croquettes in small batches until golden brown on each side. (Do not fill the pan as this lowers the heat of the oil.) Transfer the finished croquettes to a plate covered with paper towel and permit to drain.

Present with fresh lemon.

Spinach Croquettes

These amazing spinach with cheese croquettes are a true treat. The crunchy exterior opens up to a soft interior. The leafy spinach adds a bright, moderately earthy taste, while the grated cheese provides a rich, umami creaminess. Feel free to swap the cheesy element with cooked, pureed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Olive oil for pan-frying (or neutral oil)
• Lemon wedges, to accompany

If using fresh spinach, rinse it well, removing any tough stems, and cut into it into big pieces. Place in a large saucepan with a small amount liquid over a medium heat. Once wilted, remove in a colander for about a quarter hour, then remove any excess liquid and put aside.

When working with defrosted spinach, thoroughly squeeze out excess liquid.

Heat the olive oil in a skillet over a medium heat and fry the diced onion and garlic until tender, about a few minutes. Turn off the heat.

Put the prepared spinach, fried onion and softened garlic, grated cheese, soft cheese, grated nutmeg, paprika, breading and beaten eggs in a container and flavor with seasoning. Stir well until combined. If the preparation appears too wet, add some extra crumbs.

By hand, mold the mixture into oval croquettes slightly larger than a nut but less bulky than an egg, and put them on a tray lined with parchment paper. Wrap and chill for at least 60 minutes.

In a big skillet over moderate heat, heat olive oil to a depth of about half an inch. Cook the patties a small batch for a couple of minutes per side, turning so they are golden everywhere, then put on kitchen roll.

Serve with lemon wedges.

Lentil Patties

With their crispy exterior and soft inside, these fritters are not only delicious but also a extremely nutritious appetizer or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to accompany

Put the dry lentils in a saucepan and fill with ample water. Boil over a medium flame for about twenty minutes or until partially softened, including additional water to keep the lentils submerged if necessary.

Stir in the bulgur wheat and continue cooking until softened. Remove the water from the ingredients well and put aside in a bowl.

Heat a portion of the