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Leek Patties

Small crispy patties, commonly referred to as keftedes, represent a cherished delicacy in Jewish cooking. These particular leek fritters offer a delicious combination of savory minced beef with the delicate, slightly sweet essence of fresh leeks, and they are truly crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks well and trim off the base and most of the green tops. Cut in half lengthways then into half-inch pieces. Transfer in a deep pan and cover with cold water, then simmer over a medium flame for about 20 minutes or until cooked through.

Drain the cooked leeks and place in a mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, parsley and sweet paprika and flavor well with pepper and salt. Stir well using your palms then shape a few tablespoonfuls into a croquette, flattening a slightly. Set on a platter and continue for the rest of the ingredients.

Heat oil in a frying pan to a depth of about 2 centimeters over a moderate heat. When the heated oil is hot, fry the croquettes in small groups until golden brown on each side. (Don't overcrowd the frying pan as this lowers the heat of the cooking oil.) Take out the ready fritters to a tray lined with paper towel and permit to rest.

Offer with fresh lemon.

Spinach Patties

These delightful spinach and cheese croquettes are a true delight. The crunchy crust reveals a creamy interior. The leafy spinach brings a fresh, somewhat natural taste, while the grated cheese gives a savory, savory richness. It's possible to replace the cheese with boiled, pureed potato if you wish.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), with more if required
• 3 large eggs
• Olive oil for pan-frying (or use sunflower oil)
• Fresh lemon, to serve

If using leafy greens, clean it well, removing any hard stems, and roughly chop it into large chunks. Place in a large saucepan with a bit of hot water over a medium heat. Once softened, drain in a sieve for about 15 mins, then squeeze out any remaining moisture and reserve.

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

Warm the oil in a frying pan over a medium flame and saute the diced onion and garlic until translucent, about 4 minutes. Take off the heat.

Combine the wilted spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, spice, red spice, breading and beaten eggs in a large bowl and spice with seasoning. Combine well until incorporated. If the mixture seems too loose, mix in some additional breading.

By hand, form the mixture into oval shapes a bit bigger than a nut but more compact than an large egg, and set them on a tray topped with baking paper. Wrap and refrigerate for at least 1 hour.

In a large frying pan over moderate heat, heat oil to a depth of about 1cm. Brown the croquettes a few at a time for 2–3 minutes each side, turning so they are golden brown everywhere, then put on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

With their crunchy outside and moist center, these fritters are not only tasty but also a highly wholesome snack or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and fresh lemon, to garnish

Put the dry lentils in a saucepan and cover with ample cold water. Cook over a moderate heat for about twenty minutes or until almost cooked, pouring additional water to ensure the lentils immersed if necessary.

Mix in the burghul and keep cooking until tender. Remove the water from the ingredients completely and put aside in a bowl.

Preheat 50% of the