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Leek Patties

Bite-sized fried fritters, commonly known as keftedes, represent a cherished signature dish in Jewish culinary traditions. These leek croquettes offer a flavorful combination of rich ground beef with the gentle, mildly sweet essence of fresh leeks, rendering them utterly addictive.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Clean the fresh leeks well and remove the root ends and the majority of the green tops. Slice in half along the length then into 1.5-centimeter slices. Transfer in a deep frying pan and cover with water, then heat over a medium flame for about 20 minutes or until softened.

Remove the water from the softened leeks and put in a big bowl with the beef, eggs, crumbs, fresh dill, flat-leaf parsley and spice and season well with seasoning. Mix completely using your hands then shape a couple of scoops into a ball, flattening a little. Set on a tray and proceed for the balance of the ingredients.

Preheat olive oil in a frying pan to a amount of about 2cm over a medium flame. When the oil is sizzling, cook the croquettes in small groups until golden on each side. (Don't overcrowd the pan as this drops the oil temperature of the cooking oil.) Take out the cooked croquettes to a dish lined with absorbent paper and permit to rest.

Present with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese patties are a true delight. The golden exterior opens up to a smooth interior. The spinach adds a fresh, moderately earthy note, while the dairy offers a rich, savory creaminess. It's possible to replace the dairy cheese with boiled, crushed potatoes if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), with more if required
• 3 eggs
• Oil for deep-frying (or vegetable oil)
• Fresh lemon, to serve

If using raw spinach, rinse it carefully, getting rid of any hard stems, and roughly chop it into sizable portions. Place in a deep pan with a small amount water over a moderate heat. Once cooked, remove in a sieve for about a quarter hour, then squeeze out any excess liquid and set aside.

For thawed frozen spinach, thoroughly squeeze out excess liquid.

Preheat the olive oil in a skillet over a medium flame and cook the chopped onion and minced garlic until translucent, about 4 minutes. Take off the flame.

Combine the prepared spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and season with pepper and salt. Mix completely until incorporated. If the dough looks too soft, incorporate some extra crumbs.

By hand, mold the dough into oval shapes a bit bigger than a walnut but smaller than an chicken egg, and place them on a plate topped with baking paper. Wrap and chill for at least 1 hour.

In a large frying pan over medium flame, preheat oil to a level of about half an inch. Brown the patties a few at a time for two to three minutes on both sides, flipping so they are golden everywhere, then put on absorbent paper.

Present with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and moist center, these fritters are not only flavorful but also a extremely healthy appetizer or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to serve

Place the lentils in a saucepan and cover with plenty of water. Cook over a medium flame for about 20 mins or until almost cooked, pouring extra liquid to maintain the lentils submerged if needed.

Mix in the cracked wheat and keep cooking until softened. Remove the water from the mixture completely and set aside in a mixing bowl.

Preheat 50% of the