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Leek Patties

Small pan-fried fritters, typically called keftedes, are a treasured signature dish in Jewish cuisine. These wonderful leek fritters present a tasty fusion of savory ground beef with the subtle, slightly sweet essence of fresh leeks, and they are absolutely irresistible.

Yields 12

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

Clean the leeks carefully and remove the roots and the bulk of the green tops. Chop into halves lengthways then into 1.5-centimeter pieces. Transfer in a large skillet and cover with water, then simmer over a medium flame for about twenty minutes or until cooked through.

Strain the softened leeks and place in a large mixing bowl with the beef, beaten eggs, breadcrumbs, chopped dill, parsley and paprika and season generously with seasoning. Stir well using your hands then form a couple of tablespoonfuls into a croquette, pressing a bit. Place on a tray and proceed for the rest of the mixture.

Warm oil in a pan to a level of about ¾ inch over a moderate heat. When the oil is hot, cook the fritters in small batches until golden on all sides. (Avoid overcrowding the frying pan as this drops the heat of the cooking oil.) Transfer the finished patties to a dish lined with kitchen paper and permit to cool.

Offer with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese fritters are a genuine treat. The crunchy exterior opens up to a smooth center. The fresh spinach imparts a bright, somewhat earthy flavor, while the cheese offers a deep, umami smoothness. You can substitute the dairy cheese with boiled, pureed spuds if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Oil for pan-frying (or vegetable oil)
• Fresh lemon, to garnish

When using raw spinach, wash it well, removing any tough stems, and roughly chop it into big pieces. Transfer in a deep pan with a little water over a moderate heat. Once cooked, strain in a strainer for about 15 minutes, then press out any extra water and put aside.

If using thawed frozen spinach, carefully squeeze out extra water.

Heat the cooking oil in a frying pan over a moderate heat and fry the onion and garlic cloves until tender, about four minutes. Take off the stove.

Combine the cooked spinach, cooked onion and softened garlic, grated cheese, ricotta, spice, paprika, breadcrumbs and eggs in a container and spice with seasoning. Mix completely until combined. If the dough looks too loose, incorporate some extra breadcrumbs.

Using your hands, mold the dough into oval shapes somewhat larger than a nut but more compact than an egg, and set them on a baking sheet covered with parchment paper. Cover and chill for at least 1 hour.

In a big skillet over medium heat, preheat olive oil to a depth of about 1 centimeter. Cook the fritters a handful for two to three minutes on both sides, rotating so they are crispy completely, then transfer on absorbent paper.

Serve with fresh lemon.

Kroketes Fakes

With their crispy exterior and moist center, these patties are not only delicious but also a wonderfully wholesome bite or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to serve

Place the dry lentils in a saucepan and submerge with ample fresh water. Cook over a medium flame for about 20 mins or until almost cooked, pouring extra liquid to maintain the legumes submerged if necessary.

Stir in the cracked wheat and proceed cooking until fully cooked. Drain the ingredients completely and reserve in a mixing bowl.

Preheat a portion of the