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Leek Patties

Small crispy fritters, typically called keftedes, stand as a treasured delicacy in Jewish cooking. These wonderful leek fritters deliver a flavorful fusion of hearty minced beef with the delicate, mildly sweet flavour of leeks, making them truly crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to serve

Clean the fresh leeks carefully and remove the root ends and most of the dark green parts. Chop lengthwise longways then into half-inch slices. Place in a large skillet and cover with cold water, then heat over a moderate heat for about twenty minutes or until softened.

Drain the softened leeks and place in a large mixing bowl with the minced beef, beaten eggs, matzo meal, dill, parsley and spice and season well with seasoning. Mix thoroughly using your hands then mold a several tablespoonfuls into a patty, flattening a bit. Set on a platter and continue for the remaining of the preparation.

Heat olive oil in a frying pan to a depth of about 2cm over a moderate heat. When the oil is hot, cook the fritters in batches until golden brown on both sides. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Transfer the ready patties to a dish lined with paper towel and allow to cool.

Serve with lemon slices.

Spinach Patties

These delightful spinach with cheese croquettes are a true pleasure. The golden outside reveals a smooth interior. The spinach imparts a bright, slightly green flavor, while the dairy provides a savory, savory smoothness. It's possible to replace the cheese with boiled, crushed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Olive oil for frying (or alternatively neutral oil)
• Lemon slices, to accompany

For raw spinach, clean it carefully, getting rid of any hard stems, and roughly chop it into large chunks. Place in a big pot with a bit of hot water over a medium flame. Once wilted, strain in a sieve for about 15 minutes, then remove any remaining moisture and put aside.

For defrosted spinach, carefully squeeze out excess liquid.

Preheat the cooking oil in a skillet over a medium flame and saute the onion and garlic until softened, about a few minutes. Remove from the flame.

Place the prepared spinach, sauteed onion and garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, breading and eggs in a big mixing bowl and spice with pepper and salt. Stir completely until combined. If the dough appears too soft, incorporate some more breading.

Using your hands, shape the preparation into elongated patties somewhat larger than a walnut but smaller than an chicken egg, and put them on a plate lined with baking paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, heat oil to a depth of about 1 centimeter. Cook the croquettes a small batch for a couple of minutes each side, turning so they are golden brown completely, then place on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

With their crunchy outside and soft inside, these fritters are not only flavorful but also a extremely healthy appetizer or main course.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to accompany

Place the brown lentils in a saucepan and cover with ample cold water. Simmer over a medium heat for about twenty minutes or until almost cooked, adding extra liquid to keep the pulses submerged if needed.

Add the burghul and keep cooking until fully cooked. Strain the ingredients thoroughly and put aside in a container.

Heat 50% of the