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Leek Patties

Bite-sized pan-fried fritters, often known as keftedes, stand as a treasured delicacy in Jewish culinary traditions. These wonderful leek croquettes deliver a tasty fusion of rich beef with the subtle, mildly sweet flavour of leeks, and they are utterly crave-worthy.

Produces 12

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

Wash the green leeks carefully and remove the root ends and most of the dark green parts. Cut into halves lengthways then into 1.5cm rounds. Place in a deep pan and fill with fresh water, then cook over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and transfer in a big bowl with the beef, beaten eggs, crumbs, dill, parsley and spice and season liberally with seasoning. Mix well using your hands then form a couple of tablespoonfuls into a patty, flattening a slightly. Put on a plate and proceed for the rest of the preparation.

Warm oil in a frying pan to a depth of about 2cm over a medium flame. When the olive oil is ready, cook the croquettes in small groups until crispy on each side. (Avoid overcrowding the frying pan as this lowers the heat of the cooking oil.) Take out the ready patties to a plate covered with paper towel and allow to cool.

Offer with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese fritters are a real treat. The golden exterior gives way to a creamy center. The fresh spinach adds a vibrant, somewhat natural note, while the dairy gives a savory, flavorful smoothness. Feel free to swap the cheesy element with boiled, pureed potatoes if you like.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Cooking oil for pan-frying (or use neutral oil)
• Lemon slices, to accompany

If using raw spinach, rinse it thoroughly, getting rid of any tough stems, and roughly chop it into big pieces. Transfer in a big pot with a small amount hot water over a moderate heat. Once softened, remove in a strainer for about 15 mins, then press out any excess liquid and put aside.

If using thawed frozen spinach, thoroughly squeeze out excess liquid.

Preheat the cooking oil in a skillet over a medium flame and cook the onion and garlic cloves until softened, about four minutes. Turn off the flame.

Place the wilted spinach, cooked onion and garlic, kefalotyri, ricotta, nutmeg, paprika, breadcrumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Combine completely until incorporated. If the preparation appears too loose, incorporate some extra breadcrumbs.

Using your hands, mold the dough into oval shapes slightly larger than a walnut shell but more compact than an egg, and place them on a baking sheet covered with baking paper. Wrap and chill for at least one hour.

In a wide pan over medium flame, warm olive oil to a amount of about 1cm. Brown the patties a small batch for 2–3 minutes on both sides, rotating so they are crispy completely, then transfer on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and tender interior, these patties are not only tasty but also a wonderfully healthy appetizer or dish.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to serve

Put the lentils in a saucepan and fill with plenty of fresh water. Cook over a medium flame for about 20 minutes or until partially softened, including additional water to keep the legumes immersed if necessary.

Mix in the bulgur wheat and proceed cooking until softened. Remove the water from the mixture thoroughly and put aside in a mixing bowl.

Heat 50% of the