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Leek Patties

Bite-sized fried patties, often called keftedes, represent a beloved speciality in Jewish culinary traditions. These leek fritters deliver a flavorful combination of savory ground beef with the delicate, mildly sweet flavour of fresh leeks, making them absolutely irresistible.

Produces 12

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

Thoroughly wash the leeks carefully and cut away the roots and most of the green tops. Chop lengthwise along the length then into 1.5cm pieces. Transfer in a large skillet and cover with water, then cook over a moderate heat for about 20 mins or until softened.

Drain the cooked leeks and transfer in a mixing bowl with the beef, eggs, matzo meal, dill, chopped parsley and sweet paprika and season well with seasoning. Mix completely using your hands then shape a few scoops into a croquette, pressing a slightly. Set on a platter and continue for the remaining of the preparation.

Warm oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the olive oil is ready, brown the fritters in small batches until golden on each side. (Don't overcrowd the pan as this reduces the temperature of the oil.) Take out the finished patties to a dish covered with paper towel and allow to cool.

Offer with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese fritters are a genuine treat. The crispy exterior reveals a creamy center. The leafy spinach adds a bright, slightly green taste, while the cheese offers a savory, flavorful smoothness. You can substitute the cheesy element with cooked, mashed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if needed
• 3 eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Lemon slices, to accompany

When using raw spinach, wash it carefully, removing any tough stems, and coarsely chop it into big pieces. Transfer in a deep pan with a small amount hot water over a medium heat. Once cooked, strain in a strainer for about 15 minutes, then remove any remaining moisture and put aside.

When working with defrosted spinach, thoroughly press out unwanted moisture.

Warm the cooking oil in a pan over a moderate heat and saute the diced onion and garlic until softened, about a few minutes. Remove from the flame.

Place the prepared spinach, fried onion and sauteed garlic, hard cheese, ricotta, nutmeg, sweet paprika, breading and eggs in a big mixing bowl and spice with salt and pepper. Combine thoroughly until incorporated. If the mixture appears too soft, incorporate some extra crumbs.

Using your hands, shape the preparation into oval shapes slightly larger than a walnut but smaller than an egg, and set them on a baking sheet topped with wax paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over moderate heat, heat cooking oil to a amount of about half an inch. Brown the croquettes a few at a time for a couple of minutes each side, turning so they are crispy everywhere, then transfer on paper towel.

Present with lemon wedges.

Lentil Patties

Featuring a crispy exterior and soft inside, these fritters are not only delicious but also a highly wholesome snack or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to garnish

Place the brown lentils in a saucepan and fill with plenty of cold water. Boil over a medium heat for about 20 mins or until nearly done, including additional water to ensure the legumes submerged if required.

Stir in the cracked wheat and keep cooking until tender. Remove the water from the ingredients completely and set aside in a bowl.

Heat a portion of the