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Leek Patties

Small crispy fritters, often known as keftedes, stand as a beloved delicacy in Jewish cuisine. These wonderful leek patties deliver a tasty fusion of savory ground beef with the delicate, sweetly mild essence of fresh leeks, rendering them absolutely crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon slices, to garnish

Wash the leeks properly and cut away the root ends and the majority of the green stalk. Slice into halves along the length then into 1.5-centimeter rounds. Put in a large skillet and submerge with fresh water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Strain the cooked leeks and put in a large mixing bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, parsley and paprika and flavor generously with seasoning. Stir well using your palms then shape a few tablespoonfuls into a croquette, shaping a slightly. Place on a tray and proceed for the remaining of the ingredients.

Preheat olive oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the olive oil is hot, fry the fritters in small groups until golden brown on both sides. (Don't overcrowd the frying pan as this drops the temperature of the oil.) Take out the cooked fritters to a plate topped with kitchen paper and permit to drain.

Offer with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach fritters are a genuine delight. The golden crust opens up to a smooth filling. The leafy spinach imparts a vibrant, moderately natural note, while the cheese gives a savory, flavorful creaminess. Feel free to swap the cheesy element with steamed, crushed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 large eggs
• Olive oil for frying (or use vegetable oil)
• Lemon wedges, to serve

When using fresh spinach, wash it thoroughly, removing any tough stems, and roughly chop it into large chunks. Place in a big pot with a bit of liquid over a moderate heat. Once wilted, strain in a sieve for about 15 mins, then squeeze out any excess liquid and reserve.

If using thawed frozen spinach, thoroughly press out excess liquid.

Warm the oil in a pan over a moderate heat and fry the diced onion and garlic cloves until translucent, about 4 minutes. Remove from the flame.

Put the cooked spinach, cooked onion and garlic, hard cheese, soft cheese, nutmeg, paprika, breading and eggs in a large bowl and spice with pepper and salt. Stir well until incorporated. If the preparation appears too wet, add some extra crumbs.

By hand, form the preparation into oval croquettes somewhat larger than a walnut shell but more compact than an large egg, and place them on a baking sheet lined with wax paper. Wrap and refrigerate for at least 1 hour.

In a large frying pan over medium flame, heat cooking oil to a level of about 1cm. Cook the patties a small batch for a couple of minutes per side, turning so they are golden everywhere, then put on kitchen roll.

Serve with fresh lemon.

Lentil Patties

Featuring a crunchy outside and moist center, these fritters are not only tasty but also a wonderfully nutritious bite or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to accompany

Put the brown lentils in a saucepan and cover with ample fresh water. Cook over a medium flame for about twenty minutes or until almost cooked, including additional water to ensure the pulses submerged if necessary.

Mix in the cracked wheat and continue cooking until softened. Drain the ingredients completely and set aside in a container.

Heat half of the