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Leek Patties

Small fried fritters, often referred to as keftedes, are a beloved speciality in Jewish cooking. These wonderful leek fritters present a tasty fusion of hearty minced beef with the delicate, mildly sweet essence of leeks, and they are absolutely crave-worthy.

Yields 12

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

Clean the green leeks well and remove the root ends and the majority of the dark green parts. Slice in half along the length then into 1.5-centimeter rounds. Put in a large skillet and cover with water, then cook over a medium heat for about 20 mins or until cooked through.

Remove the water from the cooked leeks and place in a large mixing bowl with the ground beef, eggs, crumbs, fresh dill, flat-leaf parsley and spice and season liberally with pepper and salt. Combine thoroughly using your palms then shape a couple of scoops into a ball, flattening a bit. Place on a tray and proceed for the balance of the preparation.

Warm cooking oil in a skillet to a level of about ¾ inch over a medium flame. When the oil is sizzling, cook the fritters in small batches until golden on both sides. (Avoid overcrowding the pan as this lowers the temperature of the cooking oil.) Remove the cooked fritters to a plate covered with paper towel and permit to rest.

Serve with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach patties are a true pleasure. The crispy outside opens up to a smooth center. The spinach imparts a vibrant, somewhat green taste, while the grated cheese gives a rich, flavorful creaminess. You can substitute the dairy cheese with boiled, crushed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Cooking oil for frying (or alternatively vegetable oil)
• Lemon slices, to garnish

For raw spinach, rinse it well, removing any stalks, and cut into it into sizable portions. Place in a big pot with a bit of liquid over a medium heat. Once wilted, drain in a strainer for about a quarter hour, then remove any remaining moisture and put aside.

When working with thawed frozen spinach, carefully press out excess liquid.

Warm the olive oil in a pan over a moderate heat and fry the chopped onion and minced garlic until tender, about a few minutes. Remove from the flame.

Combine the wilted spinach, cooked onion and softened garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and spice with salt and pepper. Combine thoroughly until combined. If the preparation seems too loose, add some more breadcrumbs.

Using your hands, form the mixture into oval shapes somewhat larger than a walnut shell but smaller than an egg, and put them on a plate topped with wax paper. Seal and refrigerate for at least 1 hour.

In a wide pan over medium flame, preheat cooking oil to a depth of about 1 centimeter. Brown the croquettes a few at a time for a couple of minutes per side, turning so they are golden all over, then place on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

Boasting a crunchy outside and moist center, these patties are not only tasty but also a extremely nutritious appetizer or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to serve

Place the dry lentils in a pan and cover with ample water. Simmer over a moderate heat for about 20 mins or until partially softened, adding more water to keep the legumes covered if required.

Mix in the burghul and proceed cooking until fully cooked. Drain the mixture completely and put aside in a container.

Heat half of the