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Leek Patties

Bite-sized crispy fritters, typically called keftedes, represent a cherished speciality in Jewish cooking. These leek croquettes offer a delicious fusion of hearty ground beef with the delicate, sweetly mild flavour of tender leeks, rendering them truly addictive.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks well and trim off the roots and most of the green stalk. Cut into halves longways then into 1.5cm pieces. Place in a deep frying pan and fill with cold water, then simmer over a medium heat for about 20 minutes or until tender.

Strain the cooked leeks and transfer in a big bowl with the minced beef, beaten eggs, crumbs, dill, chopped parsley and paprika and season liberally with salt and pepper. Combine well using your palms then shape a several scoops into a patty, flattening a little. Place on a platter and continue for the rest of the ingredients.

Heat olive oil in a frying pan to a depth of about ¾ inch over a medium heat. When the heated oil is hot, brown the croquettes in small groups until crispy on each side. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Remove the ready patties to a tray topped with absorbent paper and allow to cool.

Offer with lemon slices.

Spinach Patties

These amazing spinach with cheese patties are a true pleasure. The crispy outside opens up to a creamy interior. The leafy spinach imparts a bright, somewhat earthy flavor, while the grated cheese provides a rich, savory smoothness. Feel free to swap the cheesy element with boiled, mashed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 eggs
• Olive oil for frying (or sunflower oil)
• Lemon wedges, to serve

When using raw spinach, rinse it carefully, discarding any hard stems, and coarsely chop it into large chunks. Put in a large saucepan with a small amount liquid over a medium flame. Once wilted, drain in a colander for about 15 mins, then squeeze out any excess liquid and set aside.

When working with defrosted spinach, carefully press out extra water.

Preheat the cooking oil in a pan over a medium flame and cook the onion and minced garlic until softened, about four minutes. Take off the heat.

Combine the wilted spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, spice, sweet paprika, breadcrumbs and eggs in a large bowl and spice with seasoning. Stir thoroughly until blended. If the mixture appears too soft, mix in some extra crumbs.

With your fingers, shape the mixture into oval croquettes a bit bigger than a walnut shell but more compact than an egg, and place them on a tray covered with baking paper. Cover and cool for at least 1 hour.

In a large frying pan over moderate heat, preheat olive oil to a amount of about 1cm. Cook the fritters a small batch for two to three minutes each side, flipping so they are crispy everywhere, then transfer on kitchen roll.

Offer with lemon wedges.

Lentil Croquettes

With their crunchy outside and soft inside, these croquettes are not only flavorful but also a wonderfully healthy snack or meal.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Yogurt and fresh lemon, to garnish

Place the dry lentils in a pot and fill with plenty of fresh water. Cook over a moderate heat for about 20 minutes or until partially softened, adding more water to maintain the pulses submerged if needed.

Add the bulgur wheat and proceed cooking until softened. Drain the mixture thoroughly and reserve in a bowl.

Warm half of the