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Leek Patties

Small fried patties, commonly referred to as keftedes, stand as a cherished delicacy in Jewish cooking. These wonderful leek patties present a flavorful fusion of rich beef with the gentle, mildly sweet essence of leeks, rendering them utterly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the leeks well and cut away the base and the majority of the green stalk. Chop lengthwise longways then into half-inch slices. Place in a deep pan and submerge with water, then simmer over a moderate heat for about twenty minutes or until cooked through.

Drain the leeks and place in a mixing bowl with the minced beef, beaten eggs, matzo meal, fresh dill, parsley and paprika and spice well with salt and pepper. Stir thoroughly using your hands then shape a few tablespoonfuls into a patty, shaping a little. Put on a platter and proceed for the remaining of the preparation.

Preheat cooking oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the heated oil is hot, brown the patties in small groups until golden brown on each side. (Do not fill the skillet as this lowers the heat of the oil.) Take out the ready patties to a tray covered with paper towel and allow to drain.

Offer with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese patties are a real pleasure. The crispy crust gives way to a smooth interior. The leafy spinach brings a fresh, slightly natural flavor, while the cheese gives a rich, umami creaminess. It's possible to replace the cheese with cooked, crushed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Oil for frying (or sunflower oil)
• Fresh lemon, to garnish

If using leafy greens, clean it well, discarding any hard stems, and coarsely chop it into sizable portions. Place in a large saucepan with a bit of hot water over a medium heat. Once softened, remove in a colander for about 15 minutes, then press out any extra water and put aside.

If using defrosted spinach, carefully press out excess liquid.

Preheat the oil in a skillet over a moderate heat and fry the diced onion and garlic until softened, about a few minutes. Turn off the stove.

Put the cooked spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, nutmeg, paprika, breadcrumbs and eggs in a container and season with pepper and salt. Combine completely until combined. If the preparation seems too soft, mix in some extra breading.

With your fingers, form the dough into oval shapes somewhat larger than a nut but more compact than an chicken egg, and place them on a plate topped with parchment paper. Cover and cool for at least one hour.

In a big skillet over moderate heat, preheat cooking oil to a depth of about half an inch. Brown the fritters a handful for a couple of minutes on both sides, flipping so they are crispy completely, then place on kitchen roll.

Offer with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these patties are not only tasty but also a wonderfully healthy bite or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and lemon slices, to serve

Place the lentils in a saucepan and submerge with ample water. Cook over a medium flame for about twenty minutes or until partially softened, including extra liquid to maintain the pulses immersed if necessary.

Stir in the cracked wheat and continue cooking until softened. Remove the water from the lentils and burghul completely and put aside in a mixing bowl.

Preheat half of the