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Leek Patties

Small fried patties, commonly known as keftedes, are a treasured delicacy in Jewish cuisine. These particular leek croquettes present a flavorful combination of savory beef with the gentle, mildly sweet taste of fresh leeks, making them absolutely addictive.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Wash the fresh leeks properly and trim off the root ends and most of the dark green parts. Chop lengthwise lengthways then into 1.5-centimeter pieces. Transfer in a large skillet and submerge with fresh water, then heat over a moderate heat for about twenty minutes or until cooked through.

Strain the cooked leeks and transfer in a mixing bowl with the beef, beaten eggs, matzo meal, dill, flat-leaf parsley and spice and flavor liberally with pepper and salt. Combine well using your fingers then form a couple of spoonfuls into a ball, pressing a bit. Place on a platter and continue for the rest of the ingredients.

Preheat oil in a skillet to a level of about 2cm over a medium flame. When the heated oil is ready, brown the patties in small groups until golden on each side. (Avoid overcrowding the frying pan as this reduces the temperature of the cooking oil.) Remove the cooked croquettes to a tray topped with paper towel and permit to rest.

Present with fresh lemon.

Spinach Patties

These amazing spinach with cheese fritters are a genuine treat. The crispy exterior opens up to a smooth filling. The spinach brings a fresh, moderately earthy note, while the cheese gives a savory, savory richness. Feel free to swap the cheese with cooked, pureed potato if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

For fresh spinach, rinse it carefully, removing any hard stems, and cut into it into large chunks. Put in a big pot with a small amount liquid over a medium flame. Once wilted, remove in a strainer for about 15 mins, then press out any extra water and put aside.

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

Warm the olive oil in a skillet over a moderate heat and saute the chopped onion and garlic until translucent, about a few minutes. Remove from the flame.

Combine the prepared spinach, cooked onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, red spice, breadcrumbs and beaten eggs in a container and season with salt and pepper. Stir thoroughly until combined. If the preparation looks too loose, add some additional breadcrumbs.

With your fingers, mold the dough into elongated patties somewhat larger than a nut but less bulky than an egg, and set them on a baking sheet topped with wax paper. Cover and refrigerate for at least 1 hour.

In a wide pan over medium heat, preheat oil to a level of about 1 centimeter. Brown the fritters a small batch for a couple of minutes per side, flipping so they are crispy all over, then place on kitchen roll.

Offer with lemon slices.

Lentil Patties

Boasting a golden crust and soft inside, these croquettes are not only flavorful but also a extremely wholesome appetizer or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Yogurt and lemon wedges, to accompany

Place the dry lentils in a saucepan and cover with plenty of cold water. Boil over a medium heat for about 20 mins or until almost cooked, adding more water to maintain the legumes submerged if required.

Stir in the cracked wheat and continue cooking until fully cooked. Strain the lentils and burghul completely and put aside in a bowl.

Heat 50% of the