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Leek Patties

Bite-sized fried fritters, commonly known as keftedes, stand as a treasured speciality in Jewish cooking. These particular leek patties offer a tasty fusion of rich minced beef with the gentle, slightly sweet essence of leeks, making them truly addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon slices, to garnish

Wash the leeks carefully and trim off the root ends and most of the dark green parts. Chop into halves along the length then into 1.5cm rounds. Put in a deep pan and submerge with fresh water, then simmer over a medium flame for about 20 mins or until tender.

Drain the cooked leeks and put in a big bowl with the minced beef, eggs, matzo meal, chopped dill, flat-leaf parsley and spice and season generously with pepper and salt. Stir thoroughly using your hands then shape a few scoops into a patty, shaping a little. Set on a plate and repeat for the rest of the preparation.

Preheat oil in a frying pan to a depth of about 2cm over a medium heat. When the oil is hot, brown the fritters in batches until golden brown on both sides. (Avoid overcrowding the pan as this reduces the temperature of the cooking oil.) Remove the cooked patties to a plate covered with absorbent paper and allow to cool.

Present with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese croquettes are a real treat. The crispy crust gives way to a soft interior. The spinach brings a vibrant, slightly natural flavor, while the cheese gives a deep, umami smoothness. Feel free to swap the cheese with cooked, crushed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 fresh eggs
• Olive oil for pan-frying (or use vegetable oil)
• Lemon slices, to serve

When using fresh spinach, rinse it thoroughly, getting rid of any stalks, and roughly chop it into big pieces. Transfer in a large saucepan with a little liquid over a medium heat. Once softened, remove in a colander for about a quarter hour, then press out any excess liquid and set aside.

For defrosted spinach, completely remove excess liquid.

Warm the cooking oil in a frying pan over a medium heat and cook the chopped onion and garlic until tender, about 4 minutes. Turn off the heat.

Combine the prepared spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, spice, paprika, dry crumbs and eggs in a container and spice with seasoning. Stir completely until blended. If the preparation seems too loose, add some additional breading.

Using your hands, shape the mixture into oval shapes somewhat larger than a walnut shell but less bulky than an large egg, and place them on a tray topped with baking paper. Wrap and chill for at least 60 minutes.

In a big skillet over medium flame, warm oil to a amount of about 1 centimeter. Cook the fritters a few at a time for a couple of minutes on both sides, rotating so they are crispy all over, then transfer on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

With their golden crust and soft inside, these patties are not only delicious but also a wonderfully nutritious snack or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to garnish

Add the brown lentils in a pan and fill with ample fresh water. Cook over a medium heat for about twenty minutes or until nearly done, pouring additional water to keep the lentils submerged if necessary.

Mix in the cracked wheat and keep cooking until softened. Strain the lentils and burghul well and set aside in a container.

Preheat 50% of the