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Leek Patties

Bite-sized fried fritters, commonly known as keftedes, are a treasured signature dish in Jewish cuisine. These wonderful leek croquettes deliver a flavorful combination of rich minced beef with the gentle, mildly sweet essence of fresh leeks, rendering them truly irresistible.

Produces 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to serve

Clean the green leeks well and trim off the root ends and most of the dark green parts. Cut lengthwise lengthways then into half-inch slices. Transfer in a deep frying pan and cover with cold water, then cook over a medium heat for about 20 mins or until tender.

Drain the softened leeks and put in a big bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and sweet paprika and season generously with seasoning. Mix well using your fingers then form a few scoops into a ball, pressing a slightly. Put on a plate and continue for the rest of the ingredients.

Warm oil in a pan to a depth of about 2 centimeters over a medium flame. When the heated oil is hot, fry the fritters in small groups until golden on all sides. (Don't overcrowd the skillet as this lowers the heat of the cooking oil.) Remove the cooked patties to a tray topped with absorbent paper and permit to drain.

Present with lemon slices.

Spinach Croquettes

These cheesy spinach fritters are a true pleasure. The crispy outside reveals a creamy filling. The spinach adds a fresh, slightly natural note, while the cheese offers a savory, umami creaminess. It's possible to replace the dairy cheese with boiled, pureed potato if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Cooking oil for frying (or use neutral oil)
• Lemon slices, to serve

If using leafy greens, rinse it well, getting rid of any hard stems, and cut into it into large chunks. Put in a deep pan with a little hot water over a medium flame. Once wilted, strain in a strainer for about a quarter hour, then press out any extra water and reserve.

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

Heat the oil in a skillet over a medium flame and cook the diced onion and garlic until translucent, about a few minutes. Take off the heat.

Combine the wilted spinach, sauteed onion and garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and spice with seasoning. Combine thoroughly until combined. If the mixture seems too loose, incorporate some additional crumbs.

By hand, shape the preparation into elongated patties slightly larger than a nut but smaller than an egg, and set them on a tray lined with wax paper. Cover and chill for at least 1 hour.

In a wide pan over medium heat, warm oil to a amount of about 1 centimeter. Cook the patties a small batch for two to three minutes on both sides, turning so they are crispy completely, then put on absorbent paper.

Present with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and moist center, these patties are not only tasty but also a highly nutritious bite or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to garnish

Place the lentils in a pot and cover with plenty of water. Simmer over a moderate heat for about twenty minutes or until partially softened, adding more water to maintain the pulses submerged if needed.

Mix in the cracked wheat and proceed cooking until tender. Remove the water from the mixture thoroughly and reserve in a container.

Heat a portion of the