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Leek Patties

Petite fried croquettes, often referred to as keftedes, represent a treasured speciality in Jewish culinary traditions. These particular leek fritters present a delicious combination of savory minced beef with the delicate, sweetly mild flavour of fresh leeks, rendering them absolutely irresistible.

Makes 12

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

Wash the fresh leeks properly and cut away the root ends and the bulk of the dark green parts. Cut lengthwise along the length then into 1.5-centimeter slices. Place in a large skillet and fill with cold water, then heat over a moderate heat for about 20 minutes or until tender.

Remove the water from the cooked leeks and place in a mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and flavor liberally with pepper and salt. Stir well using your fingers then mold a several spoonfuls into a patty, flattening a slightly. Put on a plate and repeat for the balance of the ingredients.

Warm olive oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the heated oil is sizzling, brown the croquettes in small batches until golden on all sides. (Do not fill the frying pan as this lowers the temperature of the cooking oil.) Take out the ready croquettes to a dish lined with absorbent paper and permit to drain.

Offer with lemon slices.

Spinach Croquettes

These amazing spinach with cheese croquettes are a genuine pleasure. The crispy crust gives way to a soft center. The fresh spinach brings a vibrant, somewhat green taste, while the dairy offers a rich, flavorful smoothness. Feel free to swap the cheese with boiled, mashed potato if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to accompany

If using raw spinach, wash it carefully, discarding any stalks, and coarsely chop it into sizable portions. Place in a large saucepan with a little liquid over a moderate heat. Once wilted, strain in a colander for about a quarter hour, then press out any extra water and put aside.

If using defrosted spinach, thoroughly squeeze out excess liquid.

Heat the cooking oil in a frying pan over a medium heat and fry the onion and garlic until softened, about 4 minutes. Turn off the stove.

Put the wilted spinach, sauteed onion and garlic, grated cheese, creamy cheese, nutmeg, red spice, breading and beaten eggs in a container and season with pepper and salt. Stir completely until blended. If the preparation appears too loose, mix in some more breadcrumbs.

By hand, form the mixture into oval shapes a bit bigger than a walnut but smaller than an chicken egg, and place them on a tray lined with parchment paper. Cover and cool for at least 1 hour.

In a large frying pan over medium flame, preheat cooking oil to a level of about half an inch. Brown the patties a handful for two to three minutes each side, turning so they are golden completely, then put on absorbent paper.

Serve with lemon slices.

Lentil Patties

Featuring a golden crust and soft inside, these patties are not only delicious but also a highly wholesome appetizer or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to accompany

Add the dry lentils in a pot and fill with ample water. Simmer over a medium flame for about 20 minutes or until nearly done, including more water to keep the lentils submerged if necessary.

Add the burghul and keep cooking until tender. Remove the water from the mixture thoroughly and set aside in a bowl.

Warm a portion of the