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Leek Patties

Petite fried patties, often called keftedes, stand as a beloved delicacy in Jewish culinary traditions. These leek patties present a flavorful fusion of savory ground beef with the delicate, mildly sweet essence of leeks, rendering them utterly addictive.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Clean the green leeks well and cut away the base and the bulk of the green stalk. Cut in half along the length then into 1.5-centimeter slices. Put in a deep frying pan and submerge with water, then simmer over a medium flame for about 20 mins or until cooked through.

Strain the cooked leeks and put in a large mixing bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and season liberally with pepper and salt. Stir well using your palms then shape a couple of tablespoonfuls into a patty, pressing a bit. Set on a plate and repeat for the rest of the mixture.

Heat olive oil in a pan to a depth of about ¾ inch over a moderate heat. When the oil is sizzling, cook the patties in small batches until golden on both sides. (Do not fill the pan as this drops the oil temperature of the oil.) Transfer the ready patties to a tray lined with kitchen paper and allow to cool.

Present with lemon slices.

Keftes de Espinacha

These spinach and cheese croquettes are a true pleasure. The crispy crust opens up to a soft filling. The fresh spinach brings a bright, moderately green flavor, while the dairy offers a deep, flavorful smoothness. It's possible to replace the dairy cheese with boiled, mashed spuds if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if required
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Lemon slices, to accompany

If using leafy greens, clean it carefully, discarding any stalks, and cut into it into sizable portions. Place in a big pot with a little liquid over a medium heat. Once wilted, strain in a sieve for about 15 mins, then squeeze out any excess liquid and put aside.

If using previously frozen spinach, completely remove unwanted moisture.

Heat the cooking oil in a pan over a medium flame and cook the chopped onion and garlic until softened, about 4 minutes. Turn off the flame.

Put the cooked spinach, sauteed onion and garlic, kefalotyri, creamy cheese, spice, sweet paprika, dry crumbs and beaten eggs in a container and spice with seasoning. Stir completely until blended. If the preparation appears too loose, add some additional crumbs.

By hand, shape the dough into oval shapes somewhat larger than a walnut shell but smaller than an chicken egg, and place them on a tray covered with parchment paper. Seal and refrigerate for at least one hour.

In a large frying pan over medium heat, heat olive oil to a depth of about half an inch. Cook the fritters a handful for a couple of minutes on both sides, turning so they are golden completely, then put on paper towel.

Present with fresh lemon.

Lentil Croquettes

Featuring a golden crust and soft inside, these croquettes are not only tasty but also a wonderfully wholesome snack or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Salt and pepper, to taste
• Creamy yogurt and lemon slices, to accompany

Put the lentils in a pot and fill with ample water. Cook over a medium flame for about 20 mins or until partially softened, adding additional water to keep the lentils immersed if needed.

Stir in the burghul and keep cooking until tender. Drain the lentils and burghul completely and set aside in a container.

Preheat a portion of the