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Leek Patties

Bite-sized pan-fried patties, typically referred to as keftedes, are a cherished signature dish in Jewish cooking. These wonderful leek fritters deliver a delicious combination of rich ground beef with the delicate, sweetly mild taste of tender leeks, rendering them utterly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks carefully and remove the base and the majority of the green tops. Cut into halves longways then into half-inch pieces. Put in a deep frying pan and fill with water, then heat over a medium flame for about twenty minutes or until softened.

Drain the cooked leeks and place in a big bowl with the beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and spice and spice well with pepper and salt. Combine thoroughly using your hands then mold a couple of spoonfuls into a croquette, pressing a slightly. Set on a tray and repeat for the rest of the preparation.

Warm cooking oil in a pan to a amount of about 2 centimeters over a medium heat. When the olive oil is sizzling, brown the fritters in small groups until crispy on both sides. (Avoid overcrowding the frying pan as this drops the temperature of the oil.) Take out the cooked fritters to a plate topped with absorbent paper and allow to cool.

Present with lemon slices.

Spinach Croquettes

These amazing cheesy spinach fritters are a real pleasure. The crunchy crust reveals a creamy filling. The fresh spinach adds a bright, somewhat green taste, while the grated cheese gives a rich, flavorful smoothness. Feel free to swap the cheesy element with steamed, crushed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Cooking oil for deep-frying (or use sunflower oil)
• Lemon slices, to garnish

If using fresh spinach, rinse it thoroughly, removing any tough stems, and coarsely chop it into sizable portions. Transfer in a big pot with a small amount hot water over a medium heat. Once softened, drain in a strainer for about 15 mins, then press out any excess liquid and set aside.

For previously frozen spinach, completely squeeze out extra water.

Warm the cooking oil in a frying pan over a medium flame and cook the onion and garlic cloves until translucent, about four minutes. Remove from the heat.

Put the wilted spinach, cooked onion and sauteed garlic, grated cheese, ricotta, spice, paprika, breadcrumbs and beaten eggs in a container and spice with pepper and salt. Stir completely until blended. If the preparation looks too loose, mix in some additional crumbs.

By hand, form the preparation into elongated patties somewhat larger than a walnut but smaller than an large egg, and put them on a tray topped with parchment paper. Wrap and chill for at least 1 hour.

In a wide pan over moderate heat, preheat cooking oil to a amount of about 1 centimeter. Cook the fritters a handful for 2–3 minutes each side, flipping so they are crispy completely, then put on paper towel.

Serve with lemon slices.

Lentil Patties

Boasting a golden crust and soft inside, these fritters are not only flavorful but also a wonderfully nutritious bite or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to garnish

Place the lentils in a pan and submerge with enough water. Boil over a medium heat for about twenty minutes or until almost cooked, pouring extra liquid to keep the lentils submerged if required.

Mix in the bulgur wheat and continue cooking until tender. Drain the ingredients well and set aside in a mixing bowl.

Heat a portion of the