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Leek Patties

Petite pan-fried patties, commonly called keftedes, stand as a treasured delicacy in Jewish cooking. These particular leek fritters deliver a delicious blend of rich minced beef with the delicate, mildly sweet essence of fresh leeks, and they are truly crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks well and remove the root ends and the bulk of the green tops. Slice into halves lengthways then into 1.5-centimeter slices. Put in a deep frying pan and cover with water, then cook over a moderate heat for about 20 minutes or until cooked through.

Drain the cooked leeks and put in a mixing bowl with the ground beef, eggs, crumbs, dill, flat-leaf parsley and spice and season generously with salt and pepper. Combine thoroughly using your fingers then mold a couple of tablespoonfuls into a croquette, flattening a slightly. Place on a plate and continue for the remaining of the ingredients.

Warm olive oil in a frying pan to a level of about ¾ inch over a medium heat. When the heated oil is sizzling, fry the croquettes in batches until golden brown on each side. (Do not fill the skillet as this reduces the oil temperature of the oil.) Take out the finished fritters to a plate topped with kitchen paper and let to cool.

Offer with fresh lemon.

Spinach Patties

These amazing cheesy spinach fritters are a true treat. The golden outside opens up to a soft filling. The fresh spinach brings a fresh, moderately green flavor, while the cheese provides a deep, flavorful smoothness. You can substitute the cheesy element with cooked, pureed potato if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Oil for pan-frying (or use neutral oil)
• Fresh lemon, to garnish

When using leafy greens, wash it carefully, removing any stalks, and coarsely chop it into big pieces. Place in a big pot with a small amount water over a medium heat. Once wilted, drain in a sieve for about a quarter hour, then squeeze out any extra water and put aside.

For thawed frozen spinach, completely squeeze out excess liquid.

Heat the oil in a pan over a moderate heat and fry the diced onion and garlic cloves until tender, about a few minutes. Turn off the heat.

Put the prepared spinach, cooked onion and sauteed garlic, hard cheese, ricotta, spice, paprika, breading and eggs in a big mixing bowl and spice with salt and pepper. Mix thoroughly until blended. If the preparation seems too soft, mix in some more crumbs.

Using your hands, mold the dough into oval croquettes somewhat larger than a walnut but more compact than an large egg, and place them on a tray lined with baking paper. Seal and cool for at least 60 minutes.

In a large frying pan over medium flame, preheat oil to a level of about half an inch. Cook the croquettes a few at a time for two to three minutes on both sides, turning so they are golden brown completely, then put on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these fritters are not only tasty but also a extremely healthy appetizer or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to garnish

Add the brown lentils in a pot and fill with plenty of fresh water. Boil over a medium flame for about twenty minutes or until partially softened, adding extra liquid to maintain the lentils immersed if required.

Stir in the cracked wheat and keep cooking until fully cooked. Strain the ingredients well and reserve in a mixing bowl.

Heat a portion of the