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Leek Patties

Petite fried patties, often referred to as keftedes, represent a beloved signature dish in Jewish cuisine. These leek fritters present a flavorful combination of savory minced beef with the subtle, mildly sweet flavour of leeks, and they are utterly addictive.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Clean the leeks properly and remove the base and the majority of the dark green parts. Chop in half lengthways then into 1.5-centimeter rounds. Put in a deep frying pan and cover with water, then heat over a medium heat for about twenty minutes or until cooked through.

Strain the softened leeks and transfer in a large mixing bowl with the ground beef, eggs, crumbs, fresh dill, parsley and sweet paprika and season liberally with pepper and salt. Combine well using your fingers then shape a several spoonfuls into a patty, shaping a little. Put on a plate and proceed for the rest of the ingredients.

Warm oil in a skillet to a level of about 2cm over a moderate heat. When the heated oil is ready, fry the fritters in small batches until golden brown on all sides. (Avoid overcrowding the pan as this reduces the oil temperature of the oil.) Remove the ready patties to a dish covered with paper towel and permit to rest.

Present with lemon slices.

Spinach Patties

These delightful spinach and cheese fritters are a true pleasure. The crunchy outside opens up to a smooth center. The fresh spinach adds a fresh, slightly green taste, while the grated cheese offers a savory, umami richness. You can substitute the cheese with cooked, mashed spuds if you prefer.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if needed
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to serve

If using fresh spinach, rinse it thoroughly, discarding any stalks, and coarsely chop it into big pieces. Place in a deep pan with a small amount hot water over a medium flame. Once cooked, drain in a strainer for about 15 mins, then remove any remaining moisture and put aside.

If using defrosted spinach, carefully press out unwanted moisture.

Preheat the olive oil in a pan over a medium flame and saute the onion and garlic cloves until translucent, about four minutes. Take off the flame.

Place the cooked spinach, cooked onion and softened garlic, grated cheese, ricotta, grated nutmeg, paprika, breading and eggs in a large bowl and season with salt and pepper. Combine thoroughly until blended. If the dough looks too soft, mix in some additional crumbs.

Using your hands, form the mixture into elongated patties somewhat larger than a nut but smaller than an large egg, and place them on a plate topped with baking paper. Wrap and cool for at least one hour.

In a wide pan over medium heat, warm oil to a amount of about 1 centimeter. Cook the croquettes a few at a time for two to three minutes per side, flipping so they are golden everywhere, then put on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

Boasting a golden crust and moist center, these patties are not only flavorful but also a extremely nutritious appetizer or dish.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to accompany

Place the lentils in a pot and submerge with ample fresh water. Cook over a moderate heat for about 20 minutes or until partially softened, pouring extra liquid to maintain the pulses covered if required.

Add the cracked wheat and keep cooking until softened. Remove the water from the mixture thoroughly and set aside in a container.

Preheat half of the