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Leek Croquettes

Small pan-fried patties, often called keftedes, are a beloved delicacy in Jewish cooking. These particular leek patties offer a delicious combination of hearty ground beef with the gentle, mildly sweet taste of fresh leeks, and they are utterly addictive.

Yields 12

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

Wash the green leeks well and remove the root ends and the majority of the green tops. Chop lengthwise along the length then into 1.5-centimeter pieces. Place in a deep pan and cover with water, then simmer over a moderate heat for about 20 minutes or until tender.

Drain the softened leeks and put in a big bowl with the minced beef, eggs, breadcrumbs, dill, parsley and sweet paprika and season liberally with salt and pepper. Mix well using your palms then form a couple of scoops into a croquette, pressing a little. Set on a plate and continue for the remaining of the ingredients.

Heat cooking oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the oil is ready, fry the croquettes in batches until crispy on each side. (Avoid overcrowding the skillet as this drops the oil temperature of the oil.) Remove the cooked fritters to a dish lined with kitchen paper and let to rest.

Serve with lemon slices.

Keftes de Espinacha

These cheesy spinach fritters are a true treat. The crispy crust reveals a smooth center. The fresh spinach imparts a bright, somewhat earthy note, while the cheese gives a deep, savory richness. It's possible to replace the cheese with cooked, pureed spuds if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Cooking oil for frying (or use sunflower oil)
• Fresh lemon, to accompany

If using raw spinach, wash it carefully, discarding any hard stems, and cut into it into large chunks. Place in a large saucepan with a bit of hot water over a moderate heat. Once softened, drain in a strainer for about 15 minutes, then remove any excess liquid and put aside.

If using previously frozen spinach, thoroughly squeeze out unwanted moisture.

Warm the cooking oil in a pan over a medium heat and cook the diced onion and garlic until softened, about a few minutes. Turn off the heat.

Combine the cooked spinach, cooked onion and garlic, hard cheese, ricotta, nutmeg, sweet paprika, dry crumbs and eggs in a container and flavor with pepper and salt. Stir thoroughly until combined. If the dough looks too wet, mix in some more breading.

Using your hands, mold the mixture into oval croquettes a bit bigger than a walnut but less bulky than an egg, and put them on a plate topped with parchment paper. Seal and chill for at least one hour.

In a wide pan over medium flame, warm oil to a depth of about 1cm. Brown the fritters a handful for 2–3 minutes each side, rotating so they are golden brown everywhere, then transfer on absorbent paper.

Present with lemon slices.

Lentil Patties

With their golden crust and moist center, these patties are not only delicious but also a wonderfully healthy bite or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to serve

Place the dry lentils in a pot and cover with plenty of cold water. Cook over a moderate heat for about twenty minutes or until almost cooked, including additional water to keep the legumes immersed if required.

Stir in the bulgur wheat and proceed cooking until softened. Remove the water from the lentils and burghul completely and put aside in a mixing bowl.

Heat a portion of the