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Leek Patties

Small crispy patties, typically referred to as keftedes, represent a beloved speciality in Jewish culinary traditions. These leek fritters deliver a delicious combination of savory ground beef with the subtle, sweetly mild flavour of fresh leeks, making them truly crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Clean the green leeks properly and remove the root ends and the majority of the green stalk. Chop in half longways then into half-inch pieces. Transfer in a large skillet and submerge with cold water, then heat over a medium flame for about 20 minutes or until cooked through.

Remove the water from the leeks and put in a large mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, chopped parsley and paprika and season generously with pepper and salt. Stir well using your hands then shape a couple of tablespoonfuls into a patty, flattening a bit. Put on a plate and continue for the remaining of the ingredients.

Heat cooking oil in a skillet to a depth of about 2cm over a medium heat. When the oil is sizzling, cook the fritters in small batches until golden on all sides. (Do not fill the skillet as this reduces the heat of the oil.) Transfer the finished fritters to a dish covered with paper towel and permit to cool.

Present with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese patties are a true pleasure. The golden crust gives way to a soft center. The leafy spinach brings a fresh, moderately green flavor, while the cheese offers a savory, savory smoothness. It's possible to replace the dairy cheese with boiled, pureed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if required
• 3 eggs
• Oil for frying (or use sunflower oil)
• Lemon slices, to serve

For fresh spinach, wash it well, discarding any hard stems, and roughly chop it into sizable portions. Put in a deep pan with a bit of hot water over a medium flame. Once cooked, drain in a strainer for about 15 mins, then squeeze out any excess liquid and put aside.

For previously frozen spinach, carefully squeeze out extra water.

Heat the oil in a skillet over a medium heat and saute the chopped onion and garlic until softened, about a few minutes. Turn off the heat.

Place the wilted spinach, fried onion and garlic, hard cheese, soft cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a container and spice with pepper and salt. Mix thoroughly until blended. If the mixture seems too soft, mix in some additional breadcrumbs.

With your fingers, form the dough into oval shapes a bit bigger than a walnut shell but less bulky than an chicken egg, and set them on a tray topped with parchment paper. Seal and chill for at least one hour.

In a large frying pan over medium flame, warm cooking oil to a amount of about 1cm. Fry the patties a small batch for a couple of minutes per side, rotating so they are golden brown all over, then put on kitchen roll.

Serve with lemon slices.

Lentil Patties

With their crispy exterior and tender interior, these fritters are not only delicious but also a extremely nutritious snack or dish.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, minced
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to garnish

Add the dry lentils in a pan and fill with ample cold water. Cook over a medium heat for about 20 minutes or until partially softened, pouring extra liquid to maintain the lentils covered if needed.

Add the cracked wheat and proceed cooking until fully cooked. Strain the mixture well and put aside in a mixing bowl.

Heat half of the