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Leek Patties

Petite pan-fried patties, often called keftedes, stand as a treasured speciality in Jewish cuisine. These particular leek patties present a delicious combination of hearty minced beef with the delicate, slightly sweet taste of fresh leeks, and they are absolutely addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to garnish

Clean the fresh leeks carefully and cut away the base and most of the green tops. Cut in half along the length then into half-inch rounds. Place in a deep pan and cover with water, then heat over a medium heat for about twenty minutes or until softened.

Remove the water from the cooked leeks and place in a mixing bowl with the beef, eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and spice well with seasoning. Combine thoroughly using your fingers then form a couple of scoops into a ball, pressing a little. Put on a plate and proceed for the rest of the mixture.

Heat olive oil in a frying pan to a depth of about 2cm over a moderate heat. When the oil is sizzling, brown the fritters in small groups until golden on both sides. (Do not fill the skillet as this reduces the heat of the oil.) Transfer the finished patties to a tray topped with absorbent paper and let to cool.

Offer with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach fritters are a genuine delight. The crunchy exterior gives way to a creamy interior. The spinach imparts a bright, slightly green flavor, while the cheese provides a deep, umami richness. Feel free to swap the cheese with boiled, mashed spuds if you prefer.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 fresh eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon slices, to serve

For raw spinach, rinse it well, removing any hard stems, and roughly chop it into big pieces. Transfer in a deep pan with a bit of hot water over a medium flame. Once wilted, strain in a strainer for about 15 mins, then remove any extra water and set aside.

When working with thawed frozen spinach, carefully press out unwanted moisture.

Preheat the oil in a frying pan over a medium heat and fry the diced onion and minced garlic until tender, about four minutes. Take off the flame.

Combine the wilted spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and spice with pepper and salt. Combine completely until combined. If the preparation appears too loose, incorporate some more breadcrumbs.

With your fingers, mold the dough into oval shapes somewhat larger than a walnut but less bulky than an large egg, and put them on a baking sheet topped with wax paper. Wrap and cool for at least 1 hour.

In a big skillet over moderate heat, heat oil to a amount of about 1cm. Cook the fritters a small batch for 2–3 minutes each side, turning so they are golden brown everywhere, then transfer on kitchen roll.

Serve with lemon wedges.

Lentil Patties

Featuring a golden crust and moist center, these fritters are not only tasty but also a wonderfully wholesome snack or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to accompany

Place the brown lentils in a pan and cover with enough water. Cook over a medium flame for about twenty minutes or until nearly done, adding more water to ensure the legumes submerged if needed.

Mix in the bulgur wheat and keep cooking until softened. Strain the mixture completely and set aside in a bowl.

Heat a portion of the