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Leek Patties

Petite fried patties, often referred to as keftedes, represent a cherished delicacy in Jewish culinary traditions. These leek patties offer a tasty combination of savory beef with the delicate, sweetly mild essence of fresh leeks, and they are truly irresistible.

Yields 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the leeks carefully and remove the roots and the majority of the green tops. Slice in half longways then into 1.5cm slices. Put in a large skillet and submerge with water, then heat over a medium flame for about twenty minutes or until softened.

Drain the cooked leeks and place in a large mixing bowl with the beef, eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and spice well with salt and pepper. Mix completely using your fingers then shape a couple of spoonfuls into a croquette, pressing a slightly. Put on a platter and repeat for the remaining of the ingredients.

Warm cooking oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the oil is ready, brown the croquettes in batches until golden on both sides. (Avoid overcrowding the skillet as this lowers the temperature of the cooking oil.) Remove the cooked croquettes to a dish topped with paper towel and let to drain.

Offer with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese patties are a real pleasure. The crispy outside opens up to a creamy filling. The fresh spinach adds a bright, somewhat earthy note, while the grated cheese gives a deep, umami creaminess. It's possible to replace the cheese with boiled, pureed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon wedges, to garnish

When using fresh spinach, rinse it thoroughly, discarding any stalks, and cut into it into sizable portions. Place in a deep pan with a small amount hot water over a moderate heat. Once wilted, drain in a sieve for about 15 minutes, then squeeze out any extra water and put aside.

If using previously frozen spinach, thoroughly press out excess liquid.

Heat the olive 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.

Put the cooked spinach, cooked onion and softened garlic, hard cheese, creamy cheese, spice, red spice, breading and eggs in a container and flavor with seasoning. Mix completely until combined. If the dough seems too loose, incorporate some more breading.

With your fingers, form the dough into elongated patties slightly larger than a walnut shell but more compact than an large egg, and place them on a tray lined with baking paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium flame, warm olive oil to a depth of about 1 centimeter. Brown the patties a handful for a couple of minutes on both sides, rotating so they are golden brown all over, then transfer on absorbent paper.

Present with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and soft inside, these patties are not only tasty but also a extremely healthy bite or dish.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and fresh lemon, to garnish

Place the dry lentils in a pan and submerge with enough water. Cook over a medium flame for about 20 minutes or until partially softened, adding additional water to ensure the legumes covered if needed.

Stir in the cracked wheat and proceed cooking until tender. Strain the ingredients well and reserve in a bowl.

Preheat a portion of the