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Leek Patties

Small pan-fried patties, typically referred to as keftedes, are a cherished speciality in Jewish cuisine. These wonderful leek fritters present a delicious blend of savory minced beef with the gentle, slightly sweet flavour of tender leeks, making them utterly crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to garnish

Wash the leeks carefully and trim off the roots and the bulk of the dark green parts. Cut lengthwise longways then into 1.5cm pieces. Put in a deep frying pan and cover with cold water, then heat over a medium flame for about twenty minutes or until softened.

Strain the softened leeks and transfer in a mixing bowl with the ground beef, beaten eggs, matzo meal, dill, parsley and sweet paprika and flavor well with seasoning. Combine completely using your palms then form a few tablespoonfuls into a patty, shaping a slightly. Place on a plate and proceed for the balance of the ingredients.

Preheat cooking oil in a frying pan to a amount of about 2cm over a medium heat. When the oil is ready, fry the fritters in batches until golden on each side. (Avoid overcrowding the pan as this drops the heat of the cooking oil.) Remove the finished patties to a dish topped with kitchen paper and allow to drain.

Offer with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach patties are a genuine treat. The golden exterior gives way to a soft filling. The fresh spinach imparts a vibrant, somewhat earthy taste, while the grated cheese provides a rich, umami creaminess. It's possible to replace the dairy cheese with steamed, pureed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Oil for frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

For fresh spinach, rinse it carefully, removing any stalks, and cut into it into sizable portions. Place in a deep pan with a bit of liquid over a moderate heat. Once cooked, remove in a sieve for about 15 minutes, then squeeze out any extra water and reserve.

If using thawed frozen spinach, carefully press out unwanted moisture.

Preheat the olive oil in a skillet over a medium heat and saute the onion and garlic cloves until softened, about a few minutes. Take off the heat.

Place the cooked spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a container and flavor with seasoning. Mix thoroughly until incorporated. If the mixture appears too soft, mix in some more breadcrumbs.

By hand, shape the mixture into oval croquettes slightly larger than a nut but more compact than an egg, and put them on a plate lined with wax paper. Wrap and cool for at least 1 hour.

In a wide pan over medium heat, heat oil to a level of about 1cm. Cook the patties a handful for 2–3 minutes each side, turning so they are golden everywhere, then put on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

Boasting a golden crust and tender interior, these fritters are not only tasty but also a extremely wholesome bite or main course.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to garnish

Put the lentils in a pot and cover with enough cold water. Boil over a medium heat for about 20 mins or until partially softened, including extra liquid to maintain the lentils submerged if needed.

Add the burghul and proceed cooking until tender. Strain the ingredients thoroughly and set aside in a bowl.

Warm half of the