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Leek Patties

Small pan-fried patties, commonly known as keftedes, stand as a beloved signature dish in Jewish cooking. These leek croquettes present a tasty blend of rich ground beef with the subtle, mildly sweet essence of tender leeks, making them truly irresistible.

Yields 12

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

Clean the fresh leeks carefully and remove the roots and most of the green tops. Cut into halves lengthways then into half-inch pieces. Put in a large skillet and fill with fresh water, then heat over a medium flame for about 20 mins or until cooked through.

Strain the leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, dill, parsley and paprika and season well with pepper and salt. Combine thoroughly using your palms then form a few spoonfuls into a ball, shaping a slightly. Put on a tray and proceed for the remaining of the preparation.

Heat oil in a frying pan to a level of about 2cm over a moderate heat. When the oil is hot, fry the patties in small batches until crispy on each side. (Avoid overcrowding the pan as this lowers the heat of the cooking oil.) Take out the cooked fritters to a tray topped with paper towel and let to drain.

Present with lemon wedges.

Keftes de Espinacha

These spinach and cheese croquettes are a genuine delight. The crispy crust reveals a creamy interior. The leafy spinach adds a vibrant, somewhat natural note, while the grated cheese provides a rich, flavorful smoothness. You can substitute the cheese with boiled, pureed potatoes if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 eggs
• Olive oil for frying (or sunflower oil)
• Lemon slices, to garnish

When using leafy greens, clean it carefully, removing any stalks, and coarsely chop it into big pieces. Place in a large saucepan with a small amount hot water over a moderate heat. Once wilted, strain in a colander for about 15 minutes, then press out any excess liquid and reserve.

For defrosted spinach, thoroughly remove unwanted moisture.

Warm the olive oil in a skillet over a medium flame and saute the onion and garlic until softened, about a few minutes. Turn off the flame.

Place the cooked spinach, fried onion and garlic, hard cheese, soft cheese, nutmeg, sweet paprika, breading and beaten eggs in a large bowl and season with salt and pepper. Mix completely until blended. If the dough appears too soft, incorporate some more crumbs.

Using your hands, shape the preparation into oval shapes a bit bigger than a nut but more compact than an large egg, and set them on a baking sheet lined with wax paper. Cover and cool for at least one hour.

In a large frying pan over moderate heat, preheat oil to a depth of about 1 centimeter. Fry the fritters a handful for two to three minutes on both sides, flipping so they are golden brown everywhere, then put on paper towel.

Present with fresh lemon.

Kroketes Fakes

Featuring a golden crust and tender interior, these croquettes are not only delicious but also a extremely healthy bite or main course.

Yields 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Creamy yogurt and fresh lemon, to garnish

Put the dry lentils in a pan and cover with enough cold water. Simmer over a moderate heat for about 20 mins or until partially softened, pouring extra liquid to keep the legumes covered if needed.

Stir in the cracked wheat and proceed cooking until fully cooked. Remove the water from the mixture completely and put aside in a container.

Preheat 50% of the