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Leek Patties

Bite-sized fried patties, typically called keftedes, stand as a beloved speciality in Jewish cuisine. These wonderful leek patties offer a tasty blend of hearty beef with the delicate, mildly sweet flavour of fresh leeks, and they are truly addictive.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon wedges, to serve

Thoroughly wash the leeks well and cut away the roots and most of the green tops. Chop in half longways then into half-inch pieces. Place in a deep frying pan and cover with water, then cook over a medium flame for about twenty minutes or until cooked through.

Drain the cooked leeks and place in a big bowl with the minced beef, eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and season generously with pepper and salt. Mix well using your fingers then form a several tablespoonfuls into a patty, flattening a slightly. Place on a platter and continue for the remaining of the ingredients.

Heat cooking oil in a skillet to a level of about 2 centimeters over a moderate heat. When the olive oil is hot, cook the fritters in batches until golden on both sides. (Don't overcrowd the pan as this lowers the temperature of the oil.) Take out the cooked patties to a dish topped with absorbent paper and permit to cool.

Offer with lemon wedges.

Spinach Croquettes

These delightful cheesy spinach patties are a true pleasure. The golden outside gives way to a creamy interior. The spinach brings a vibrant, moderately natural note, while the grated cheese provides a rich, flavorful richness. It's possible to replace the cheesy element with boiled, pureed spuds if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to accompany

When using leafy greens, rinse it well, discarding any stalks, and cut into it into big pieces. Transfer in a large saucepan with a small amount hot water over a medium heat. Once softened, remove in a strainer for about a quarter hour, then press out any excess liquid and set aside.

For thawed frozen spinach, completely press out excess liquid.

Warm the olive oil in a frying pan over a medium flame and saute the chopped onion and garlic cloves until translucent, about four minutes. Take off the flame.

Put the cooked spinach, fried onion and softened garlic, hard cheese, soft cheese, grated nutmeg, paprika, breading and beaten eggs in a large bowl and flavor with pepper and salt. Mix well until incorporated. If the mixture seems too soft, add some more breadcrumbs.

By hand, form the mixture into oval croquettes somewhat larger than a walnut but less bulky than an large egg, and set them on a plate covered with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, heat oil to a level of about 1cm. Brown the fritters a few at a time for two to three minutes per side, flipping so they are golden everywhere, then transfer on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these patties are not only flavorful but also a extremely wholesome bite or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to serve

Add the brown lentils in a pot and fill with ample cold water. Boil over a medium heat for about 20 mins or until partially softened, pouring more water to ensure the pulses immersed if needed.

Stir in the cracked wheat and proceed cooking until softened. Strain the lentils and burghul well and set aside in a bowl.

Warm a portion of the