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Leek Patties

Small fried patties, commonly called keftedes, are a cherished delicacy in Jewish culinary traditions. These particular leek patties present a flavorful blend of hearty minced beef with the delicate, sweetly mild taste of tender leeks, and they are utterly crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the leeks carefully and cut away the root ends and the majority of the green tops. Cut in half lengthways then into 1.5-centimeter slices. Place in a deep frying pan and fill with cold water, then cook over a moderate heat for about twenty minutes or until tender.

Remove the water from the leeks and place in a mixing bowl with the beef, beaten eggs, breadcrumbs, fresh dill, parsley and paprika and season liberally with pepper and salt. Stir thoroughly using your palms then shape a several tablespoonfuls into a patty, flattening a bit. Set on a platter and proceed for the remaining of the preparation.

Heat cooking oil in a pan to a depth of about 2 centimeters over a medium flame. When the oil is hot, cook the patties in small batches until golden brown on each side. (Do not fill the frying pan as this lowers the temperature of the oil.) Transfer the finished croquettes to a tray lined with kitchen paper and allow to rest.

Present with fresh lemon.

Spinach Patties

These delightful spinach and cheese fritters are a true delight. The golden crust reveals a creamy interior. The spinach adds a vibrant, slightly natural flavor, while the grated cheese gives a deep, flavorful creaminess. You can substitute the dairy cheese with steamed, pureed potato if you prefer.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Cooking oil for frying (or alternatively vegetable oil)
• Lemon slices, to garnish

If using fresh spinach, rinse it carefully, discarding any stalks, and cut into it into sizable portions. Put in a big pot with a little liquid over a moderate heat. Once wilted, strain in a colander for about a quarter hour, then remove any excess liquid and reserve.

If using thawed frozen spinach, thoroughly press out unwanted moisture.

Preheat the oil in a frying pan over a medium heat and fry the chopped onion and garlic until translucent, about four minutes. Turn off the flame.

Combine the wilted spinach, fried onion and softened garlic, grated cheese, soft cheese, nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Combine well until incorporated. If the preparation seems too wet, incorporate some additional breadcrumbs.

By hand, shape the mixture into oval croquettes somewhat larger than a nut but less bulky than an egg, and set them on a plate covered with parchment paper. Cover and cool for at least one hour.

In a big skillet over medium flame, preheat oil to a depth of about 1cm. Brown the croquettes a few at a time for 2–3 minutes each side, rotating so they are crispy everywhere, then place on absorbent paper.

Offer with lemon wedges.

Lentil Patties

With their crunchy outside and tender interior, these croquettes are not only tasty but also a highly nutritious appetizer or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to serve

Place the brown lentils in a pot and cover with ample cold water. Boil over a moderate heat for about twenty minutes or until nearly done, pouring additional water to keep the lentils immersed if required.

Mix in the bulgur wheat and keep cooking until fully cooked. Drain the ingredients completely and put aside in a mixing bowl.

Warm half of the