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Leek Patties

Petite crispy fritters, often called keftedes, represent a cherished signature dish in Jewish cuisine. These leek fritters present a tasty combination of savory beef with the gentle, mildly sweet taste of fresh leeks, rendering them truly crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to garnish

Wash the fresh leeks carefully and remove the root ends and the majority of the green tops. Chop in half along the length then into half-inch slices. Place in a large skillet and cover with water, then heat over a medium heat for about 20 minutes or until tender.

Remove the water from the softened leeks and transfer in a big bowl with the ground beef, beaten eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and spice liberally with seasoning. Mix completely using your fingers then shape a several spoonfuls into a patty, pressing a bit. Set on a platter and proceed for the balance of the preparation.

Warm olive oil in a skillet to a amount of about 2cm over a medium heat. When the olive oil is sizzling, cook the croquettes in small batches until crispy on each side. (Avoid overcrowding the pan as this lowers the temperature of the cooking oil.) Take out the finished patties to a plate lined with kitchen paper and allow to cool.

Present with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese patties are a true pleasure. The crunchy exterior gives way to a smooth center. The leafy spinach adds a vibrant, moderately earthy flavor, while the cheese provides a rich, umami smoothness. You can substitute the cheese with cooked, mashed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), additional if needed
• 3 eggs
• Oil for frying (or neutral oil)
• Lemon wedges, to serve

When using raw spinach, clean it thoroughly, discarding any stalks, and coarsely chop it into big pieces. Transfer in a big pot with a bit of liquid over a medium flame. Once softened, drain in a colander for about 15 mins, then remove any remaining moisture and put aside.

If using thawed frozen spinach, carefully squeeze out excess liquid.

Preheat the oil in a pan over a moderate heat and saute the chopped onion and garlic cloves until softened, about 4 minutes. Take off the stove.

Put the prepared spinach, sauteed onion and garlic, grated cheese, soft cheese, spice, paprika, breadcrumbs and eggs in a container and spice with seasoning. Stir well until combined. If the preparation seems too soft, add some additional breadcrumbs.

By hand, form the preparation into oval croquettes somewhat larger than a walnut shell but smaller than an large egg, and put them on a plate topped with baking paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, warm oil to a level of about 1cm. Fry the fritters a small batch for two to three minutes each side, turning so they are golden brown everywhere, then place on paper towel.

Present with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and moist center, these patties are not only flavorful but also a wonderfully healthy appetizer or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to accompany

Place the lentils in a pan and cover with enough fresh water. Simmer over a medium flame for about twenty minutes or until almost cooked, pouring additional water to keep the legumes covered if needed.

Mix in the bulgur wheat and keep cooking until fully cooked. Drain the lentils and burghul completely and put aside in a mixing bowl.

Preheat 50% of the