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Leek Patties

Small crispy fritters, typically referred to as keftedes, are a cherished signature dish in Jewish cooking. These particular leek patties offer a tasty combination of hearty ground beef with the gentle, sweetly mild taste of fresh leeks, rendering them absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks properly and trim off the base and the bulk of the green tops. Cut in half along the length then into half-inch rounds. Put in a deep frying pan and cover with fresh water, then simmer over a medium heat for about twenty minutes or until cooked through.

Drain the softened leeks and place in a large mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, chopped parsley and paprika and spice well with pepper and salt. Combine thoroughly using your hands then form a few spoonfuls into a ball, pressing a slightly. Set on a plate and proceed for the balance of the preparation.

Preheat cooking oil in a skillet to a level of about 2cm over a medium heat. When the heated oil is sizzling, brown the croquettes in small batches until golden on both sides. (Don't overcrowd the pan as this lowers the heat of the oil.) Take out the finished patties to a plate covered with kitchen paper and allow to drain.

Present with lemon slices.

Keftes de Espinacha

These spinach and cheese croquettes are a true treat. The crunchy outside opens up to a smooth interior. The spinach brings a bright, somewhat green taste, while the dairy gives a savory, savory creaminess. It's possible to replace the cheese with cooked, crushed spuds if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or vegetable oil)
• Lemon wedges, to garnish

If using raw spinach, rinse it well, removing any tough stems, and cut into it into large chunks. Put in a deep pan with a small amount liquid over a medium flame. Once softened, remove in a sieve for about 15 minutes, then remove any remaining moisture and reserve.

If using thawed frozen spinach, carefully squeeze out excess liquid.

Preheat the cooking oil in a pan over a medium heat and saute the diced onion and garlic until translucent, about a few minutes. Remove from the stove.

Put the prepared spinach, cooked onion and garlic, hard cheese, ricotta, grated nutmeg, red spice, breading and beaten eggs in a large bowl and flavor with seasoning. Stir completely until incorporated. If the mixture looks too wet, mix in some extra breadcrumbs.

Using your hands, mold the dough into elongated patties somewhat larger than a walnut shell but more compact than an egg, and set them on a tray topped with parchment paper. Seal and chill for at least 1 hour.

In a wide pan over medium heat, warm olive oil to a level of about 1cm. Brown the fritters a handful for a couple of minutes each side, turning so they are golden brown all over, then put on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

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

Yields 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to garnish

Put the dry lentils in a pot and fill with enough fresh water. Boil over a medium heat for about 20 mins or until almost cooked, including more water to keep the pulses immersed if needed.

Add the bulgur wheat and keep cooking until tender. Strain the lentils and burghul well and put aside in a mixing bowl.

Preheat half of the