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Leek Patties

Petite crispy croquettes, commonly called keftedes, represent a beloved signature dish in Jewish cooking. These particular leek patties present a flavorful combination of hearty ground beef with the gentle, slightly sweet taste of fresh leeks, making them absolutely crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the fresh leeks well and cut away the base and most of the dark green parts. Slice lengthwise along the length then into half-inch pieces. Put in a deep frying pan and cover with cold water, then cook over a moderate heat for about 20 mins or until softened.

Strain the leeks and put in a big bowl with the ground beef, eggs, crumbs, dill, chopped parsley and sweet paprika and spice well with pepper and salt. Stir well using your hands then mold a several tablespoonfuls into a ball, shaping a slightly. Put on a tray and repeat for the balance of the ingredients.

Heat olive oil in a frying pan to a amount of about 2cm over a medium flame. When the oil is ready, fry the croquettes in small groups until crispy on each side. (Do not fill the skillet as this drops the heat of the oil.) Remove the cooked croquettes to a plate covered with paper towel and permit to rest.

Offer with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese fritters are a true pleasure. The golden exterior reveals a soft filling. The spinach adds a vibrant, somewhat green note, while the grated cheese provides a savory, umami smoothness. Feel free to swap the cheese with boiled, crushed spuds if you like.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Olive oil for pan-frying (or use neutral oil)
• Lemon slices, to garnish

For leafy greens, wash it carefully, discarding any hard stems, and coarsely chop it into large chunks. Transfer in a big pot with a little hot water over a moderate heat. Once wilted, remove in a colander for about a quarter hour, then press out any extra water and set aside.

For previously frozen spinach, completely press out unwanted moisture.

Preheat the olive oil in a skillet over a medium heat and saute the chopped onion and garlic until tender, about four minutes. Turn off the stove.

Place the prepared spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, spice, paprika, dry crumbs and beaten eggs in a container and spice with seasoning. Mix thoroughly until incorporated. If the preparation appears too soft, mix in some additional breading.

With your fingers, form the preparation into elongated patties a bit bigger than a walnut but smaller than an chicken egg, and set them on a baking sheet topped with baking paper. Seal and chill for at least 60 minutes.

In a large frying pan over medium heat, preheat cooking oil to a depth of about 1 centimeter. Fry the fritters a handful for 2–3 minutes each side, flipping so they are golden all over, then place on absorbent paper.

Present with fresh lemon.

Lentil Patties

Boasting a crunchy outside and tender interior, these fritters are not only flavorful but also a extremely healthy bite or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to serve

Place the dry lentils in a saucepan and submerge with plenty of cold water. Simmer over a medium heat for about 20 minutes or until partially softened, pouring extra liquid to ensure the lentils immersed if needed.

Mix in the cracked wheat and keep cooking until fully cooked. Strain the mixture completely and set aside in a bowl.

Preheat a portion of the