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Leek Patties

Petite fried patties, commonly referred to as keftedes, are a beloved delicacy in Jewish culinary traditions. These leek croquettes present a delicious fusion of rich ground beef with the delicate, slightly sweet flavour of fresh leeks, and they are truly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks carefully and remove the base and most of the dark green parts. Slice into halves along the length then into 1.5-centimeter pieces. Put in a deep frying pan and fill with fresh water, then cook over a medium flame for about twenty minutes or until cooked through.

Drain the leeks and transfer in a big bowl with the minced beef, eggs, matzo meal, dill, chopped parsley and paprika and spice generously with salt and pepper. Stir thoroughly using your fingers then form a few spoonfuls into a croquette, flattening a little. Set on a tray and repeat for the remaining of the preparation.

Heat cooking oil in a skillet to a depth of about 2 centimeters over a medium flame. When the oil is hot, brown the croquettes in small batches until golden on all sides. (Don't overcrowd the skillet as this drops the temperature of the oil.) Transfer the ready croquettes to a plate lined with paper towel and let to rest.

Offer with lemon wedges.

Spinach Croquettes

These delightful spinach with cheese fritters are a true delight. The crunchy crust reveals a soft center. The spinach brings a bright, somewhat earthy taste, while the grated cheese gives a rich, savory creaminess. It's possible to replace the dairy cheese with steamed, mashed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or sunflower oil)
• Lemon slices, to accompany

For fresh spinach, wash it well, getting rid of any stalks, and coarsely chop it into large chunks. Transfer in a large saucepan with a small amount hot water over a medium flame. Once cooked, remove in a strainer for about 15 mins, then squeeze out any excess liquid and put aside.

For defrosted spinach, carefully press out excess liquid.

Heat the oil in a pan over a medium flame and saute the onion and minced garlic until softened, about a few minutes. Turn off the flame.

Put the prepared spinach, fried onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and spice with salt and pepper. Mix thoroughly until incorporated. If the preparation appears too soft, mix in some additional breading.

With your fingers, shape the dough into oval croquettes somewhat larger than a walnut shell but less bulky than an large egg, and place them on a plate topped with parchment paper. Seal and cool for at least 60 minutes.

In a wide pan over medium flame, heat oil to a depth of about 1cm. Brown the fritters a few at a time for a couple of minutes on both sides, flipping so they are golden all over, then place on absorbent paper.

Present with fresh lemon.

Lentil Patties

Boasting a golden crust and soft inside, these fritters are not only tasty but also a highly wholesome snack or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to serve

Put the brown lentils in a pan and cover with enough water. Cook over a medium flame for about 20 minutes or until nearly done, pouring additional water to ensure the pulses covered if required.

Stir in the cracked wheat and continue cooking until softened. Drain the lentils and burghul thoroughly and set aside in a container.

Preheat half of the