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Leek Patties

Petite crispy fritters, often known as keftedes, represent a cherished signature dish in Jewish cuisine. These particular leek fritters present a tasty blend of hearty beef with the gentle, sweetly mild flavour of tender leeks, making them absolutely addictive.

Makes 12

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

Wash the leeks properly and cut away the root ends and most of the dark green parts. Chop in half longways then into 1.5-centimeter slices. Place in a deep frying pan and fill with fresh water, then cook over a medium heat for about 20 mins or until tender.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, dill, parsley and paprika and spice well with salt and pepper. Mix well using your fingers then form a few tablespoonfuls into a patty, shaping a little. Put on a tray and continue for the remaining of the ingredients.

Preheat oil in a pan to a depth of about 2cm over a moderate heat. When the olive oil is sizzling, cook the croquettes in small batches until golden brown on each side. (Do not fill the pan as this reduces the heat of the cooking oil.) Take out the finished croquettes to a dish lined with kitchen paper and let to rest.

Serve with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese fritters are a real pleasure. The crispy crust reveals a creamy interior. The leafy spinach imparts a bright, slightly green note, while the grated cheese provides a deep, umami richness. Feel free to swap the cheese with boiled, mashed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if necessary
• 3 large eggs
• Oil for frying (or sunflower oil)
• Lemon slices, to accompany

When using fresh spinach, clean it carefully, removing any hard stems, and roughly chop it into large chunks. Transfer in a big pot with a bit of water over a medium heat. Once cooked, remove in a sieve for about 15 mins, then remove any extra water and reserve.

When working with defrosted spinach, completely squeeze out extra water.

Warm the olive oil in a frying pan over a medium flame and saute the onion and minced garlic until softened, about a few minutes. Remove from the stove.

Put the cooked spinach, sauteed onion and garlic, grated cheese, soft cheese, grated nutmeg, red spice, dry crumbs and eggs in a container and season with seasoning. Combine completely until incorporated. If the preparation appears too loose, mix in some more crumbs.

Using your hands, shape the mixture into elongated patties somewhat larger than a walnut shell but less bulky than an egg, and place them on a baking sheet lined with parchment paper. Cover and refrigerate for at least one hour.

In a wide pan over moderate heat, warm cooking oil to a depth of about half an inch. Brown the fritters a handful for 2–3 minutes per side, turning so they are golden brown completely, then place on kitchen roll.

Present with lemon wedges.

Lentil Patties

Boasting a crispy exterior and tender interior, these fritters are not only tasty but also a highly wholesome snack or dish.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to serve

Add the lentils in a pan and fill with ample cold water. Cook over a medium heat for about 20 minutes or until almost cooked, pouring more water to keep the lentils submerged if necessary.

Mix in the bulgur wheat and proceed cooking until tender. Drain the ingredients thoroughly and put aside in a mixing bowl.

Warm 50% of the