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Leek Patties

Small crispy patties, typically known as keftedes, stand as a treasured delicacy in Jewish culinary traditions. These wonderful leek fritters offer a tasty combination of rich minced beef with the subtle, mildly sweet essence of tender leeks, making them absolutely crave-worthy.

Yields 12

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

Wash the green leeks well and trim off the root ends and the bulk of the green tops. Cut in half longways then into 1.5-centimeter pieces. Transfer in a deep frying pan and fill with water, then heat over a moderate heat for about twenty minutes or until softened.

Drain the leeks and transfer in a large mixing bowl with the minced beef, beaten eggs, crumbs, fresh dill, chopped parsley and paprika and season liberally with salt and pepper. Mix completely using your palms then form a couple of tablespoonfuls into a patty, flattening a slightly. Place on a plate and continue for the rest of the ingredients.

Warm olive oil in a pan to a depth of about 2cm over a medium flame. When the olive oil is sizzling, brown the patties in small groups until crispy on each side. (Don't overcrowd the pan as this lowers the heat of the cooking oil.) Remove the ready patties to a dish covered with paper towel and let to rest.

Offer with fresh lemon.

Spinach Croquettes

These cheesy spinach croquettes are a real pleasure. The crispy crust reveals a soft filling. The spinach adds a fresh, slightly natural note, while the grated cheese provides a deep, flavorful creaminess. You can substitute the cheese with cooked, mashed potato if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if needed
• 3 fresh eggs
• Cooking oil for frying (or sunflower oil)
• Lemon wedges, to serve

When using fresh spinach, clean it well, discarding any stalks, and roughly chop it into big pieces. Put in a large saucepan with a small amount liquid over a medium flame. Once cooked, strain in a colander for about a quarter hour, then press out any remaining moisture and reserve.

If using previously frozen spinach, carefully press out unwanted moisture.

Preheat the cooking oil in a skillet over a medium heat and saute the chopped onion and garlic cloves until tender, about a few minutes. Remove from the stove.

Place the wilted spinach, sauteed onion and softened garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and spice with pepper and salt. Mix completely until combined. If the dough appears too wet, add some more breadcrumbs.

With your fingers, mold the dough into oval shapes somewhat larger than a walnut but smaller than an egg, and put them on a tray covered with baking paper. Wrap and chill for at least 1 hour.

In a wide pan over moderate heat, preheat olive oil to a depth of about half an inch. Cook the croquettes a small batch for a couple of minutes each side, rotating so they are golden brown completely, then transfer on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and moist center, these patties are not only tasty but also a wonderfully healthy appetizer or dish.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to accompany

Place the brown lentils in a pan and submerge with enough fresh water. Simmer over a medium flame for about 20 minutes or until nearly done, pouring more water to ensure the lentils covered if required.

Stir in the bulgur wheat and proceed cooking until softened. Strain the mixture thoroughly and set aside in a bowl.

Heat half of the