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Leek Patties

Bite-sized crispy patties, commonly referred to as keftedes, stand as a cherished delicacy in Jewish cuisine. These particular leek croquettes offer a tasty combination of hearty ground beef with the gentle, slightly sweet flavour of tender leeks, rendering them absolutely irresistible.

Makes 12

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

Thoroughly wash the green leeks well and trim off the roots and most of the green tops. Chop in half longways then into 1.5-centimeter pieces. Transfer in a large skillet and submerge with water, then simmer over a medium flame for about 20 minutes or until softened.

Strain the cooked leeks and put in a mixing bowl with the minced beef, eggs, crumbs, dill, chopped parsley and paprika and flavor liberally with seasoning. Mix completely using your hands then shape a several spoonfuls into a patty, shaping a slightly. Set on a tray and repeat for the balance of the mixture.

Warm oil in a frying pan to a amount of about 2cm over a medium heat. When the heated oil is ready, brown the patties in small batches until golden on both sides. (Do not fill the pan as this lowers the heat of the oil.) Transfer the cooked fritters to a tray topped with kitchen paper and let to rest.

Serve with lemon slices.

Spinach Croquettes

These delightful spinach and cheese patties are a real treat. The crunchy exterior opens up to a soft center. The fresh spinach brings a fresh, moderately natural note, while the dairy gives a savory, savory richness. Feel free to swap the cheese with cooked, pureed spuds if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 fresh eggs
• Olive oil for pan-frying (or use sunflower oil)
• Lemon slices, to accompany

If using leafy greens, wash it carefully, getting rid of any tough stems, and coarsely chop it into sizable portions. Put in a large saucepan with a little liquid over a moderate heat. Once wilted, remove in a sieve for about a quarter hour, then squeeze out any extra water and put aside.

If using thawed frozen spinach, carefully press out extra water.

Heat the olive oil in a skillet over a moderate heat and saute the chopped onion and minced garlic until softened, about four minutes. Take off the stove.

Combine the wilted spinach, fried onion and garlic, kefalotyri, creamy cheese, spice, red spice, breading and eggs in a large bowl and spice with pepper and salt. Combine completely until incorporated. If the dough looks too loose, incorporate some additional crumbs.

Using your hands, form the dough into oval croquettes a bit bigger than a nut but less bulky than an egg, and put them on a tray lined with wax paper. Seal and chill for at least 60 minutes.

In a large frying pan over moderate heat, preheat oil to a amount of about 1cm. Fry the patties a few at a time for two to three minutes each side, flipping so they are golden all over, then transfer on kitchen roll.

Present with fresh lemon.

Lentil Patties

Boasting a crunchy outside and tender interior, these fritters are not only delicious but also a extremely nutritious snack or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to accompany

Place the dry lentils in a pan and fill with enough water. Boil over a moderate heat for about 20 minutes or until almost cooked, pouring more water to maintain the legumes immersed if required.

Stir in the bulgur wheat and keep cooking until tender. Remove the water from the lentils and burghul thoroughly and set aside in a mixing bowl.

Heat a portion of the