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Leek Patties

Small fried fritters, often called keftedes, stand as a cherished speciality in Jewish cooking. These wonderful leek fritters deliver a delicious blend of rich ground beef with the subtle, slightly sweet flavour of tender leeks, rendering them absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon slices, to serve

Thoroughly wash the fresh leeks well and remove the root ends and the majority of the green tops. Cut lengthwise longways then into 1.5cm rounds. Put in a large skillet and submerge with water, then heat over a medium flame for about 20 mins or until tender.

Drain the softened leeks and place in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, parsley and spice and season well with seasoning. Combine completely using your hands then mold a couple of tablespoonfuls into a croquette, pressing a slightly. Put on a platter and repeat for the rest of the ingredients.

Warm oil in a frying pan to a depth of about 2cm over a medium flame. When the oil is sizzling, brown the patties in batches until golden on each side. (Don't overcrowd the skillet as this lowers the heat of the oil.) Transfer the finished patties to a plate topped with absorbent paper and permit to drain.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese croquettes are a true treat. The crunchy exterior gives way to a creamy center. The spinach brings a fresh, moderately natural flavor, while the dairy provides a deep, savory creaminess. You can substitute the dairy cheese with cooked, pureed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Cooking oil for frying (or neutral oil)
• Lemon slices, to serve

If using leafy greens, rinse it well, removing any hard stems, and roughly chop it into sizable portions. Put in a deep pan with a bit of water over a medium flame. Once cooked, remove in a sieve for about a quarter hour, then squeeze out any excess liquid and set aside.

For thawed frozen spinach, carefully remove excess liquid.

Warm the olive oil in a pan over a medium flame and fry the diced onion and garlic until translucent, about 4 minutes. Take off the stove.

Place the prepared spinach, cooked onion and garlic, hard cheese, soft cheese, nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and flavor with salt and pepper. Stir well until incorporated. If the preparation seems too soft, mix in some more breadcrumbs.

Using your hands, form the dough into oval croquettes somewhat larger than a walnut shell but less bulky than an chicken egg, and place them on a tray lined with baking paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, warm cooking oil to a depth of about 1cm. Brown the fritters a handful for 2–3 minutes each side, flipping so they are crispy completely, then put on paper towel.

Offer with fresh lemon.

Lentil Patties

Boasting a crunchy outside and tender interior, these patties are not only flavorful but also a wonderfully wholesome snack or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to garnish

Put the brown lentils in a saucepan and cover with enough cold water. Cook over a moderate heat for about 20 mins or until almost cooked, including additional water to maintain the lentils covered if required.

Mix in the bulgur wheat and keep cooking until tender. Remove the water from the lentils and burghul well and set aside in a bowl.

Warm 50% of the