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Leek Patties

Bite-sized fried fritters, commonly known as keftedes, represent a treasured delicacy in Jewish cuisine. These wonderful leek croquettes present a tasty fusion of hearty ground beef with the subtle, mildly sweet essence of tender leeks, and they are utterly addictive.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon wedges, to serve

Wash the green leeks carefully and remove the roots and most of the dark green parts. Slice in half lengthways then into 1.5cm pieces. Transfer in a large skillet and cover with cold water, then heat over a medium flame for about 20 mins or until softened.

Drain the cooked leeks and put in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and flavor generously with pepper and salt. Stir completely using your fingers then mold a couple of spoonfuls into a ball, shaping a little. Place on a plate and continue for the remaining of the preparation.

Warm olive oil in a pan to a amount of about 2 centimeters over a moderate heat. When the olive oil is hot, brown the fritters in small groups until crispy on both sides. (Do not fill the frying pan as this drops the heat of the oil.) Take out the finished fritters to a tray lined with absorbent paper and permit to rest.

Present with fresh lemon.

Spinach Patties

These delightful spinach and cheese croquettes are a real pleasure. The golden outside opens up to a creamy center. The spinach adds a vibrant, slightly green note, while the dairy offers a savory, savory smoothness. You can substitute the cheese with boiled, mashed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Oil for pan-frying (or neutral oil)
• Lemon wedges, to accompany

When using raw spinach, clean it carefully, getting rid of any tough stems, and cut into it into large chunks. Transfer in a deep pan with a small amount water over a medium heat. Once wilted, drain in a strainer for about a quarter hour, then press out any extra water and put aside.

For defrosted spinach, thoroughly remove unwanted moisture.

Preheat the oil in a pan over a moderate heat and fry the onion and garlic until softened, about a few minutes. Turn off the stove.

Place the prepared spinach, fried onion and garlic, grated cheese, soft cheese, spice, red spice, breading and eggs in a big mixing bowl and spice with seasoning. Mix completely until incorporated. If the mixture looks too loose, add some extra breading.

With your fingers, shape the mixture into elongated patties slightly larger than a nut but smaller than an chicken egg, and place them on a baking sheet lined with parchment paper. Seal and cool for at least one hour.

In a large frying pan over moderate heat, warm cooking oil to a depth of about half an inch. Fry the patties a few at a time for two to three minutes each side, rotating so they are golden everywhere, then place on paper towel.

Present with lemon wedges.

Lentil Croquettes

Featuring a crunchy outside and soft inside, these fritters are not only tasty but also a extremely wholesome snack or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and lemon slices, to garnish

Put the dry lentils in a pot and fill with enough fresh water. Boil over a medium flame for about 20 minutes or until nearly done, pouring more water to ensure the lentils submerged if necessary.

Mix in the bulgur wheat and proceed cooking until tender. Drain the mixture thoroughly and put aside in a bowl.

Preheat 50% of the