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Leek Patties

Bite-sized pan-fried fritters, often referred to as keftedes, represent a treasured signature dish in Jewish culinary traditions. These particular leek fritters deliver a delicious combination of savory ground beef with the delicate, sweetly mild taste of fresh leeks, making them absolutely addictive.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon slices, to serve

Wash the green leeks well and trim off the root ends and the majority of the green tops. Cut lengthwise along the length then into 1.5cm slices. Place in a deep frying pan and cover with fresh water, then heat over a moderate heat for about 20 minutes or until tender.

Remove the water from the cooked leeks and put in a mixing bowl with the ground beef, eggs, matzo meal, chopped dill, parsley and paprika and flavor liberally with seasoning. Combine well using your hands then shape a several spoonfuls into a croquette, shaping a bit. Set on a plate and continue for the remaining of the preparation.

Preheat cooking oil in a skillet to a depth of about 2cm over a medium flame. When the olive oil is hot, cook the croquettes in small batches until crispy on all sides. (Do not fill the frying pan as this drops the heat of the oil.) Remove the finished fritters to a plate topped with absorbent paper and permit to cool.

Offer with lemon wedges.

Keftes de Espinacha

These amazing spinach and cheese croquettes are a real pleasure. The golden exterior opens up to a smooth interior. The leafy spinach imparts a fresh, slightly natural taste, while the cheese offers a rich, savory creaminess. You can substitute the cheese with steamed, mashed spuds if you prefer.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Oil for deep-frying (or neutral oil)
• Fresh lemon, to accompany

If using leafy greens, wash it carefully, getting rid of any hard stems, and roughly chop it into sizable portions. Place in a deep pan with a small amount water over a medium flame. Once cooked, strain in a strainer for about 15 minutes, then remove any extra water and put aside.

For previously frozen spinach, thoroughly squeeze out excess liquid.

Preheat the cooking oil in a skillet over a medium flame and cook the diced onion and garlic until translucent, about four minutes. Remove from the flame.

Put the prepared spinach, cooked onion and garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breading and eggs in a big mixing bowl and spice with salt and pepper. Combine well until combined. If the dough appears too loose, add some additional crumbs.

Using your hands, form the mixture into oval shapes a bit bigger than a nut but smaller than an chicken egg, and put them on a plate lined with wax paper. Cover and refrigerate for at least 1 hour.

In a big skillet over medium flame, warm oil to a level of about 1 centimeter. Fry the patties a few at a time for two to three minutes each side, flipping so they are golden all over, then transfer on paper towel.

Offer with lemon wedges.

Lentil Croquettes

Boasting a crispy exterior and moist center, these fritters are not only flavorful but also a wonderfully wholesome bite or dish.

Makes 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to accompany

Put the dry lentils in a pan and fill with enough fresh water. Boil over a moderate heat for about 20 minutes or until nearly done, adding more water to ensure the legumes covered if required.

Mix in the cracked wheat and continue cooking until softened. Remove the water from the mixture well and put aside in a mixing bowl.

Heat half of the