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Leek Patties

Bite-sized fried patties, often referred to as keftedes, stand as a beloved delicacy in Jewish cooking. These wonderful leek patties present a flavorful blend of hearty minced beef with the subtle, sweetly mild taste of tender leeks, and they are truly crave-worthy.

Produces 12

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

Clean the fresh leeks carefully and trim off the roots and the bulk of the green tops. Chop lengthwise lengthways then into half-inch rounds. Place in a deep frying pan and cover with fresh water, then cook over a medium heat for about 20 minutes or until tender.

Strain the cooked leeks and place in a mixing bowl with the minced beef, beaten eggs, matzo meal, dill, chopped parsley and paprika and season well with seasoning. Mix well using your hands then shape a couple of tablespoonfuls into a patty, shaping a slightly. Set on a plate and repeat for the remaining of the ingredients.

Warm olive oil in a pan to a level of about 2cm over a medium heat. When the heated oil is ready, brown the fritters in batches until crispy on all sides. (Do not fill the frying pan as this drops the heat of the oil.) Transfer the cooked fritters to a tray topped with absorbent paper and allow to rest.

Present with lemon slices.

Keftes de Espinacha

These cheesy spinach croquettes are a true delight. The crispy crust reveals a smooth interior. The fresh spinach brings a vibrant, somewhat natural flavor, while the dairy offers a deep, savory creaminess. You can substitute the dairy cheese with boiled, mashed spuds if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), additional if required
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

When using raw spinach, wash it carefully, getting rid of any tough stems, and cut into it into sizable portions. Place in a large saucepan with a little liquid over a moderate heat. Once softened, strain in a sieve for about 15 minutes, then remove any remaining moisture and reserve.

For thawed frozen spinach, completely press out unwanted moisture.

Preheat the oil in a pan over a medium heat and saute the diced onion and garlic cloves until translucent, about a few minutes. Take off the flame.

Put the wilted spinach, cooked onion and garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and flavor with seasoning. Combine well until incorporated. If the mixture seems too loose, incorporate some additional breadcrumbs.

Using your hands, shape the dough into oval shapes slightly larger than a walnut shell but less bulky than an egg, and place them on a plate covered with parchment paper. Wrap and cool for at least 60 minutes.

In a large frying pan over medium heat, heat olive oil to a amount of about half an inch. Fry the patties a small batch for a couple of minutes each side, rotating so they are golden brown completely, then put on kitchen roll.

Offer with lemon wedges.

Lentil Patties

Boasting a golden crust and moist center, these fritters are not only tasty but also a wonderfully nutritious bite or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to garnish

Put the lentils in a saucepan and submerge with enough cold water. Cook over a moderate heat for about 20 mins or until almost cooked, including extra liquid to keep the legumes submerged if necessary.

Stir in the burghul and continue cooking until softened. Remove the water from the ingredients thoroughly and reserve in a mixing bowl.

Warm 50% of the