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Leek Patties

Bite-sized fried patties, commonly called keftedes, are a beloved speciality in Jewish culinary traditions. These leek fritters present a tasty combination of rich minced beef with the subtle, sweetly mild essence of fresh leeks, and they are utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Wash the green leeks well and remove the roots and most of the dark green parts. Chop in half longways then into 1.5-centimeter slices. Place in a deep frying pan and submerge with cold water, then heat over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the leeks and put in a big bowl with the ground beef, eggs, breadcrumbs, chopped dill, chopped parsley and paprika and flavor well with pepper and salt. Mix thoroughly using your hands then mold a few spoonfuls into a croquette, shaping a little. Set on a platter and repeat for the remaining of the mixture.

Heat cooking oil in a pan to a amount of about 2cm over a moderate heat. When the heated oil is sizzling, cook the croquettes in small groups until crispy on all sides. (Do not fill the pan as this drops the heat of the cooking oil.) Remove the cooked croquettes to a dish covered with kitchen paper and allow to cool.

Serve with lemon slices.

Keftes de Espinacha

These delightful cheesy spinach patties are a real pleasure. The golden crust reveals a smooth center. The fresh spinach adds a bright, somewhat green taste, while the cheese gives a rich, flavorful creaminess. Feel free to swap the dairy cheese with steamed, mashed potato if you like.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Cooking oil for frying (or use vegetable oil)
• Lemon wedges, to serve

When using raw spinach, wash it well, discarding any stalks, and cut into it into sizable portions. Place in a big pot with a little hot water over a medium heat. Once cooked, strain in a strainer for about 15 minutes, then press out any extra water and set aside.

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

Warm the cooking oil in a pan over a moderate heat and cook the diced onion and garlic until tender, about four minutes. Turn off the stove.

Combine the wilted spinach, fried onion and garlic, hard cheese, creamy cheese, spice, sweet paprika, breadcrumbs and eggs in a container and season with pepper and salt. Mix thoroughly until incorporated. If the dough appears too wet, incorporate some more breading.

By hand, shape the mixture into oval croquettes a bit bigger than a nut but smaller than an large egg, and put them on a plate covered with baking paper. Wrap and cool for at least 1 hour.

In a large frying pan over medium flame, heat oil to a level of about half an inch. Brown the croquettes a few at a time for a couple of minutes on both sides, turning so they are crispy completely, then put on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

Featuring a crunchy outside and soft inside, these fritters are not only flavorful but also a wonderfully healthy bite or dish.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to accompany

Add the brown lentils in a pot and fill with plenty of fresh water. Cook over a medium heat for about 20 minutes or until nearly done, including additional water to keep the legumes submerged if needed.

Mix in the cracked wheat and keep cooking until tender. Remove the water from the mixture thoroughly and put aside in a bowl.

Warm 50% of the