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Leek Patties

Bite-sized fried patties, commonly referred to as keftedes, are a cherished signature dish in Jewish culinary traditions. These wonderful leek fritters offer a delicious fusion of hearty ground beef with the subtle, sweetly mild essence of leeks, making them utterly addictive.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Clean the fresh leeks carefully and remove the root ends and most of the dark green parts. Chop lengthwise longways then into half-inch pieces. Place in a large skillet and cover with cold water, then heat over a moderate heat for about 20 minutes or until softened.

Drain the softened leeks and place in a large mixing bowl with the minced beef, eggs, crumbs, chopped dill, flat-leaf parsley and paprika and season generously with seasoning. Stir thoroughly using your fingers then mold a several scoops into a ball, shaping a little. Put on a plate and continue for the rest of the preparation.

Heat cooking oil in a frying pan to a depth of about 2cm over a moderate heat. When the olive oil is sizzling, brown the fritters in batches until crispy on both sides. (Don't overcrowd the skillet as this drops the heat of the oil.) Take out the finished patties to a plate lined with paper towel and let to rest.

Offer with fresh lemon.

Spinach Patties

These spinach and cheese patties are a true delight. The crunchy outside gives way to a creamy filling. The spinach imparts a vibrant, moderately earthy note, while the grated cheese gives a deep, flavorful creaminess. You can substitute the cheesy element with steamed, crushed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if needed
• 3 fresh eggs
• Cooking oil for pan-frying (or neutral oil)
• Lemon slices, to garnish

If using leafy greens, clean it carefully, getting rid of any hard stems, and coarsely chop it into big pieces. Transfer in a deep pan with a bit of liquid over a medium heat. Once softened, remove in a sieve for about 15 minutes, then press out any extra water and set aside.

If using defrosted spinach, carefully press out extra water.

Preheat the olive oil in a frying pan over a medium heat and saute the diced onion and minced garlic until softened, about four minutes. Turn off the heat.

Put the cooked spinach, sauteed onion and garlic, hard cheese, soft cheese, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a container and spice with seasoning. Stir completely until incorporated. If the dough looks too soft, incorporate some additional breadcrumbs.

With your fingers, mold the dough into oval croquettes a bit bigger than a walnut but more compact than an large egg, and place them on a plate covered with baking paper. Wrap and chill for at least 60 minutes.

In a large frying pan over moderate heat, warm oil to a depth of about 1cm. Fry the fritters a few at a time for a couple of minutes each side, rotating so they are golden everywhere, then place on absorbent paper.

Present with lemon slices.

Lentil Croquettes

With their crispy exterior and moist center, these croquettes are not only delicious but also a wonderfully wholesome snack or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to accompany

Place the dry lentils in a pot and submerge with enough fresh water. Simmer over a medium heat for about 20 mins or until almost cooked, including more water to ensure the legumes immersed if needed.

Add the burghul and proceed cooking until softened. Strain the ingredients completely and set aside in a mixing bowl.

Warm half of the