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Leek Patties

Bite-sized fried fritters, typically called keftedes, represent a cherished speciality in Jewish cooking. These wonderful leek patties present a delicious fusion of rich minced beef with the subtle, mildly sweet taste of leeks, and they are absolutely addictive.

Produces 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Clean the fresh leeks carefully and trim off the base and most of the dark green parts. Chop in half lengthways then into 1.5cm pieces. Put in a large skillet and submerge with cold water, then cook over a medium flame for about 20 minutes or until cooked through.

Drain the leeks and transfer in a large mixing bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and spice well with seasoning. Stir thoroughly using your palms then mold a couple of tablespoonfuls into a ball, shaping a little. Place on a platter and continue for the balance of the preparation.

Warm oil in a frying pan to a amount of about ¾ inch over a medium heat. When the oil is sizzling, cook the fritters in small batches until golden on both sides. (Do not fill the frying pan as this drops the oil temperature of the oil.) Take out the cooked patties to a tray topped with kitchen paper and allow to drain.

Serve with fresh lemon.

Spinach Patties

These amazing spinach with cheese croquettes are a real treat. The crispy crust opens up to a soft filling. The leafy spinach adds a fresh, slightly green taste, while the grated cheese gives a rich, savory creaminess. Feel free to swap the cheesy element with cooked, pureed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 eggs
• Cooking oil for pan-frying (or use sunflower oil)
• Fresh lemon, to garnish

When using fresh spinach, wash it well, getting rid of any stalks, and coarsely chop it into large chunks. Put in a deep pan with a small amount liquid over a moderate heat. Once cooked, drain in a colander for about 15 mins, then squeeze out any extra water and set aside.

For defrosted spinach, completely press out excess liquid.

Preheat the oil in a frying pan over a medium flame and saute the diced onion and garlic cloves until translucent, about four minutes. Take off the heat.

Place the cooked spinach, fried onion and sauteed garlic, hard cheese, soft cheese, spice, sweet paprika, breadcrumbs and eggs in a big mixing bowl and flavor with pepper and salt. Mix well until incorporated. If the dough appears too soft, add some more breadcrumbs.

Using your hands, shape the mixture into oval shapes somewhat larger than a walnut but less bulky than an chicken egg, and set them on a tray covered with parchment paper. Wrap and chill for at least one hour.

In a big skillet over moderate heat, heat oil to a amount of about half an inch. Fry the croquettes a few at a time for a couple of minutes per side, rotating so they are golden all over, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Patties

Boasting a golden crust and soft inside, these croquettes are not only flavorful but also a extremely wholesome snack or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to accompany

Put the lentils in a pan and fill with enough cold water. Simmer over a medium flame for about 20 minutes or until partially softened, pouring more water to keep the lentils submerged if necessary.

Stir in the bulgur wheat and continue cooking until tender. Drain the mixture thoroughly and set aside in a mixing bowl.

Warm 50% of the