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Leek Patties

Small crispy croquettes, commonly known as keftedes, are a cherished speciality in Jewish cooking. These wonderful leek fritters offer a flavorful fusion of hearty beef with the subtle, mildly sweet taste of fresh leeks, and they are utterly irresistible.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to garnish

Wash the green leeks carefully and remove the roots and the bulk of the green tops. Chop into halves longways then into 1.5cm pieces. Place in a deep pan and fill with fresh water, then heat over a moderate heat for about 20 minutes or until cooked through.

Strain the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and season liberally with seasoning. Combine thoroughly using your hands then form a few scoops into a croquette, flattening a little. Place on a platter and repeat for the remaining of the preparation.

Preheat cooking oil in a skillet to a level of about 2 centimeters over a moderate heat. When the olive oil is ready, cook the croquettes in small groups until golden on both sides. (Don't overcrowd the skillet as this reduces the temperature of the cooking oil.) Take out the cooked croquettes to a plate topped with kitchen paper and let to rest.

Present with lemon wedges.

Keftes de Espinacha

These cheesy spinach fritters are a true delight. The golden crust reveals a soft filling. The leafy spinach brings a bright, somewhat earthy note, while the dairy offers a deep, savory richness. It's possible to replace the cheese with steamed, pureed potato if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 large eggs
• Cooking oil for deep-frying (or vegetable oil)
• Fresh lemon, to serve

When using fresh spinach, clean it carefully, getting rid of any tough stems, and cut into it into sizable portions. Put in a large saucepan with a small amount liquid over a medium flame. Once cooked, strain in a sieve for about a quarter hour, then squeeze out any excess liquid and put aside.

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

Heat the oil in a skillet over a medium heat and cook the onion and garlic cloves until tender, about 4 minutes. Turn off the stove.

Put the cooked spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, spice, paprika, breading and eggs in a big mixing bowl and spice with pepper and salt. Combine completely until blended. If the mixture appears too wet, mix in some more breading.

By hand, shape the mixture into elongated patties a bit bigger than a nut but smaller than an egg, and set them on a tray topped with baking paper. Seal and chill for at least one hour.

In a wide pan over medium flame, preheat cooking oil to a level of about 1 centimeter. Brown the patties a handful for two to three minutes on both sides, flipping so they are golden everywhere, then transfer on paper towel.

Offer with lemon wedges.

Lentil Patties

With their crunchy outside and soft inside, these patties are not only flavorful but also a wonderfully nutritious snack or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to garnish

Add the brown lentils in a pan and cover with plenty of cold water. Cook over a moderate heat for about 20 minutes or until partially softened, including extra liquid to ensure the legumes submerged if needed.

Add the cracked wheat and continue cooking until fully cooked. Remove the water from the ingredients completely and set aside in a container.

Heat a portion of the