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Leek Patties

Bite-sized crispy patties, typically referred to as keftedes, are a cherished speciality in Jewish culinary traditions. These wonderful leek croquettes offer a tasty fusion of savory minced beef with the subtle, mildly sweet essence of tender leeks, and they are truly addictive.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon slices, to garnish

Clean the fresh leeks carefully and cut away the base and the majority of the green stalk. Slice into halves lengthways then into half-inch slices. Put in a large skillet and fill with fresh water, then simmer over a moderate heat for about 20 minutes or until softened.

Drain the cooked leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and flavor liberally with pepper and salt. Mix well using your hands then mold a couple of tablespoonfuls into a croquette, shaping a little. Set on a platter and proceed for the remaining of the mixture.

Heat oil in a pan to a amount of about 2cm over a medium flame. When the heated oil is ready, brown the fritters in small groups until golden on both sides. (Don't overcrowd the skillet as this drops the heat of the cooking oil.) Remove the finished croquettes to a plate topped with absorbent paper and let to cool.

Offer with lemon wedges.

Spinach Patties

These spinach with cheese fritters are a true treat. The crunchy crust reveals a smooth center. The leafy spinach adds a fresh, slightly earthy flavor, while the grated cheese offers a deep, umami richness. You can substitute the cheesy element with steamed, pureed potatoes if you like.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if required
• 3 large eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to garnish

When using leafy greens, rinse it thoroughly, discarding any stalks, and cut into it into big pieces. Put in a deep pan with a little water over a medium heat. Once wilted, strain in a sieve for about 15 mins, then remove any remaining moisture and reserve.

When working with defrosted spinach, completely squeeze out excess liquid.

Preheat the cooking oil in a frying pan over a medium heat and saute the diced onion and garlic cloves until tender, about four minutes. Take off the heat.

Put the wilted spinach, fried onion and softened garlic, grated cheese, ricotta, nutmeg, sweet paprika, breading and eggs in a big mixing bowl and season with seasoning. Combine thoroughly until blended. If the dough appears too loose, incorporate some additional breading.

By hand, mold the mixture into oval croquettes slightly larger than a nut but less bulky than an large egg, and put them on a baking sheet topped with baking paper. Wrap and cool for at least one hour.

In a big skillet over moderate heat, preheat oil to a depth of about half an inch. Cook the fritters a small batch for a couple of minutes on both sides, turning so they are golden brown completely, then transfer on absorbent paper.

Present with lemon slices.

Lentil Patties

Featuring a crunchy outside and moist center, these patties are not only delicious but also a extremely wholesome snack or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to accompany

Put the dry lentils in a pot and submerge with enough cold water. Cook over a medium flame for about 20 minutes or until almost cooked, adding more water to maintain the pulses covered if needed.

Stir in the bulgur wheat and keep cooking until tender. Drain the lentils and burghul completely and reserve in a bowl.

Preheat a portion of the