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Leek Patties

Bite-sized fried patties, commonly known as keftedes, are a beloved delicacy in Jewish culinary traditions. These wonderful leek fritters present a flavorful blend of rich minced beef with the delicate, sweetly mild essence of leeks, making them utterly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon slices, to garnish

Thoroughly wash the leeks properly and trim off the base and the bulk of the dark green parts. Cut lengthwise along the length then into 1.5-centimeter rounds. Place in a deep pan and fill with fresh water, then heat over a medium flame for about twenty minutes or until softened.

Strain the softened leeks and transfer in a big bowl with the beef, eggs, breadcrumbs, dill, chopped parsley and sweet paprika and season generously with seasoning. Stir completely using your hands then form a several scoops into a ball, shaping a little. Place on a tray and repeat for the balance of the mixture.

Warm cooking oil in a pan to a amount of about 2cm over a medium heat. When the heated oil is sizzling, fry the fritters in small batches until golden brown on all sides. (Do not fill the pan as this drops the oil temperature of the cooking oil.) Remove the ready patties to a dish covered with kitchen paper and let to rest.

Serve with lemon slices.

Spinach Croquettes

These delightful cheesy spinach croquettes are a real treat. The golden crust reveals a soft filling. The fresh spinach brings a fresh, moderately green flavor, while the grated cheese gives a savory, flavorful richness. You can substitute the cheese with steamed, pureed potato if you like.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 large eggs
• Oil for pan-frying (or use neutral oil)
• Lemon wedges, to accompany

When using raw spinach, wash it carefully, discarding any tough stems, and roughly chop it into big pieces. Put in a large saucepan with a small amount liquid over a medium flame. Once wilted, remove in a colander for about 15 mins, then squeeze out any excess liquid and put aside.

For defrosted spinach, completely remove extra water.

Preheat the oil in a frying pan over a moderate heat and cook the diced onion and minced garlic until tender, about four minutes. Take off the flame.

Put the cooked spinach, fried onion and softened garlic, grated cheese, creamy cheese, nutmeg, paprika, breading and eggs in a big mixing bowl and flavor with seasoning. Stir completely until combined. If the preparation seems too wet, add some more breadcrumbs.

By hand, mold the dough into elongated patties slightly larger than a walnut shell but smaller than an chicken egg, and place them on a baking sheet lined with baking paper. Cover and cool for at least 60 minutes.

In a wide pan over moderate heat, warm olive oil to a depth of about 1 centimeter. Cook the fritters a few at a time for a couple of minutes per side, flipping so they are golden brown everywhere, then place on absorbent paper.

Serve with lemon wedges.

Lentil Patties

Boasting a crunchy outside and moist center, these croquettes are not only flavorful but also a highly nutritious bite or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to serve

Add the dry lentils in a pot and cover with plenty of fresh water. Cook over a medium flame for about 20 minutes or until partially softened, including additional water to keep the legumes immersed if needed.

Stir in the bulgur wheat and proceed cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and set aside in a bowl.

Preheat half of the