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Leek Patties

Bite-sized crispy croquettes, often referred to as keftedes, stand as a cherished delicacy in Jewish cooking. These leek fritters present a delicious blend of savory minced beef with the delicate, slightly sweet essence of leeks, making them absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon wedges, to accompany

Clean the leeks well and cut away the roots and the bulk of the green tops. Slice in half longways then into 1.5-centimeter pieces. Place in a large skillet and fill with water, then cook over a medium heat for about 20 mins or until softened.

Drain the softened leeks and place in a large mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and flavor generously with pepper and salt. Stir completely using your palms then shape a few tablespoonfuls into a patty, pressing a slightly. Put on a platter and continue for the balance of the mixture.

Heat cooking oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the heated oil is hot, fry the patties in small batches until golden brown on all sides. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Take out the ready croquettes to a tray topped with absorbent paper and let to cool.

Serve with fresh lemon.

Spinach Patties

These amazing spinach with cheese patties are a genuine delight. The crunchy outside gives way to a smooth center. The spinach adds a vibrant, slightly earthy taste, while the cheese gives a deep, savory creaminess. You can substitute the dairy cheese with steamed, pureed potato if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Lemon slices, to serve

If using leafy greens, rinse it well, getting rid of any hard stems, and coarsely chop it into sizable portions. Place in a deep pan with a bit of water over a medium heat. Once wilted, drain in a sieve for about 15 minutes, then squeeze out any remaining moisture and reserve.

For defrosted spinach, completely squeeze out extra water.

Preheat the olive oil in a skillet over a medium flame and cook the diced onion and garlic cloves until tender, about four minutes. Take off the flame.

Combine the prepared spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, red spice, breading and eggs in a big mixing bowl and flavor with pepper and salt. Mix well until incorporated. If the preparation appears too wet, incorporate some more crumbs.

Using your hands, shape the preparation into oval croquettes somewhat larger than a walnut but less bulky than an egg, and place them on a plate lined with parchment paper. Wrap and chill for at least one hour.

In a wide pan over moderate heat, preheat cooking oil to a amount of about 1cm. Fry the fritters a few at a time for 2–3 minutes on both sides, turning so they are golden everywhere, then place on absorbent paper.

Present with lemon slices.

Lentil Croquettes

With their crispy exterior and soft inside, these fritters are not only flavorful but also a extremely nutritious bite or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and lemon slices, to serve

Add the lentils in a saucepan and submerge with ample cold water. Simmer over a medium heat for about twenty minutes or until partially softened, adding additional water to ensure the lentils immersed if required.

Add the burghul and keep cooking until fully cooked. Drain the mixture well and reserve in a bowl.

Heat a portion of the