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Leek Patties

Petite crispy croquettes, typically called keftedes, represent a treasured delicacy in Jewish cooking. These leek fritters present a flavorful fusion of hearty ground beef with the delicate, slightly sweet flavour of fresh leeks, and they are utterly irresistible.

Produces 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to serve

Thoroughly wash the leeks properly and remove the base and the bulk of the dark green parts. Cut into halves lengthways then into half-inch rounds. Place in a deep frying pan and fill with fresh water, then heat over a medium flame for about 20 minutes or until tender.

Remove the water from the leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, chopped dill, parsley and spice and flavor generously with pepper and salt. Mix completely using your hands then form a couple of scoops into a ball, flattening a bit. Put on a plate and proceed for the balance of the ingredients.

Heat olive oil in a frying pan to a depth of about ¾ inch over a medium flame. When the heated oil is ready, fry the fritters in batches until golden on each side. (Do not fill the frying pan as this reduces the heat of the cooking oil.) Transfer the ready patties to a plate topped with kitchen paper and allow to drain.

Offer with fresh lemon.

Spinach Croquettes

These spinach with cheese fritters are a genuine treat. The crispy exterior gives way to a smooth interior. The fresh spinach adds a vibrant, slightly natural flavor, while the grated cheese offers a deep, umami creaminess. It's possible to replace the cheese with boiled, mashed spuds if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 large eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Lemon wedges, to serve

For fresh spinach, rinse it well, discarding any hard stems, and cut into it into large chunks. Place in a large saucepan with a small amount liquid over a medium heat. Once softened, remove in a colander for about 15 mins, then press out any excess liquid and set aside.

If using previously frozen spinach, carefully press out excess liquid.

Preheat the cooking oil in a frying pan over a medium heat and saute the chopped onion and minced garlic until translucent, about a few minutes. Turn off the heat.

Combine the cooked spinach, cooked onion and garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, breadcrumbs and beaten eggs in a container and spice with seasoning. Mix well until combined. If the dough looks too wet, mix in some extra breadcrumbs.

By hand, form the mixture into elongated patties a bit bigger than a walnut but less bulky than an egg, and put them on a baking sheet lined with parchment paper. Seal and cool for at least 1 hour.

In a large frying pan over medium heat, heat cooking oil to a level of about 1 centimeter. Brown the fritters a handful for two to three minutes on both sides, rotating so they are crispy all over, then transfer on paper towel.

Serve with fresh lemon.

Lentil Patties

With their crunchy outside and moist center, these patties are not only delicious but also a highly nutritious appetizer or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to accompany

Place the dry lentils in a saucepan and cover with ample fresh water. Cook over a medium flame for about 20 mins or until nearly done, including extra liquid to keep the lentils submerged if required.

Add the cracked wheat and proceed cooking until softened. Remove the water from the lentils and burghul completely and set aside in a bowl.

Warm a portion of the