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Leek Patties

Bite-sized fried fritters, typically referred to as keftedes, stand as a treasured signature dish in Jewish cuisine. These leek patties offer a tasty blend of hearty ground beef with the delicate, mildly sweet flavour of fresh leeks, rendering them absolutely crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Wash the green leeks well and cut away the root ends and most of the dark green parts. Cut lengthwise lengthways then into half-inch rounds. Put in a large skillet and fill with cold water, then simmer over a moderate heat for about twenty minutes or until cooked through.

Remove the water from the leeks and transfer in a mixing bowl with the beef, eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and flavor well with salt and pepper. Mix well using your fingers then mold a few spoonfuls into a patty, pressing a slightly. Place on a tray and continue for the balance of the preparation.

Heat cooking oil in a pan to a level of about 2 centimeters over a moderate heat. When the oil is hot, brown the fritters in small groups until golden brown on each side. (Avoid overcrowding the pan as this reduces the temperature of the oil.) Transfer the finished croquettes to a plate lined with absorbent paper and allow to drain.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese patties are a real pleasure. The crunchy outside gives way to a creamy interior. The spinach brings a bright, somewhat earthy note, while the cheese gives a rich, umami richness. It's possible to replace the cheese with steamed, mashed potato if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 large eggs
• Oil for deep-frying (or vegetable oil)
• Lemon wedges, to accompany

When using fresh spinach, clean it carefully, discarding any tough stems, and cut into it into big pieces. Put in a deep pan with a small amount liquid over a moderate heat. Once wilted, remove in a colander for about 15 minutes, then remove any excess liquid and set aside.

If using thawed frozen spinach, carefully squeeze out excess liquid.

Warm the cooking oil in a frying pan over a medium heat and fry the chopped onion and garlic until tender, about four minutes. Take off the heat.

Combine the wilted spinach, cooked onion and garlic, hard cheese, creamy cheese, spice, red spice, breadcrumbs and eggs in a big mixing bowl and spice with pepper and salt. Stir thoroughly until incorporated. If the preparation seems too wet, add some additional crumbs.

By hand, shape the mixture into elongated patties somewhat larger than a nut but more compact than an chicken egg, and set them on a baking sheet lined with wax paper. Seal and chill for at least 60 minutes.

In a wide pan over moderate heat, preheat cooking oil to a amount of about 1cm. Cook the fritters a few at a time for 2–3 minutes per side, rotating so they are golden all over, then place on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

Featuring a golden crust and tender interior, these croquettes are not only delicious but also a highly healthy appetizer or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to accompany

Add the lentils in a pot and fill with ample fresh water. Boil over a medium heat for about 20 mins or until almost cooked, pouring additional water to keep the lentils submerged if necessary.

Add the bulgur wheat and keep cooking until fully cooked. Strain the lentils and burghul completely and reserve in a bowl.

Heat 50% of the