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Leek Patties

Bite-sized pan-fried fritters, often known as keftedes, represent a beloved delicacy in Jewish cuisine. These wonderful leek patties deliver a tasty fusion of rich minced beef with the gentle, mildly sweet flavour of fresh leeks, making them absolutely irresistible.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Wash the leeks well and remove the base and most of the green tops. Slice into halves longways then into 1.5cm pieces. Place in a large skillet and fill with cold water, then simmer over a medium heat for about twenty minutes or until softened.

Drain the cooked leeks and put in a large mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, parsley and sweet paprika and season well with salt and pepper. Mix well using your palms then mold a few scoops into a ball, flattening a little. Place on a plate and proceed for the remaining of the mixture.

Heat cooking oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the oil is sizzling, fry the fritters in small groups until golden brown on both sides. (Don't overcrowd the frying pan as this lowers the heat of the cooking oil.) Take out the cooked croquettes to a dish lined with paper towel and permit to drain.

Serve with fresh lemon.

Spinach Patties

These delightful spinach with cheese croquettes are a true delight. The crispy exterior opens up to a creamy interior. The leafy spinach brings a fresh, slightly green taste, while the grated cheese provides a deep, flavorful richness. It's possible to replace the cheesy element with cooked, mashed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 large eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to serve

If using fresh spinach, wash it well, removing any hard stems, and cut into it into large chunks. Put in a big pot with a bit of liquid over a moderate heat. Once softened, drain in a colander for about 15 minutes, then remove any remaining moisture and set aside.

When working with thawed frozen spinach, completely press out extra water.

Heat the oil in a skillet over a moderate heat and fry the chopped onion and minced garlic until tender, about four minutes. Turn off the heat.

Combine the wilted spinach, sauteed onion and garlic, kefalotyri, soft cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a large bowl and spice with seasoning. Mix thoroughly until combined. If the preparation appears too wet, incorporate some more breading.

Using your hands, form the preparation into oval croquettes a bit bigger than a walnut shell but less bulky than an large egg, and place them on a baking sheet topped with baking paper. Cover and chill for at least 60 minutes.

In a big skillet over medium heat, warm cooking oil to a depth of about 1 centimeter. Fry the croquettes a few at a time for a couple of minutes per side, flipping so they are golden everywhere, then put on absorbent paper.

Offer with fresh lemon.

Lentil Croquettes

With their crunchy outside and moist center, these patties are not only flavorful but also a extremely wholesome snack or dish.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to garnish

Place the lentils in a saucepan and submerge with plenty of cold water. Cook over a moderate heat for about 20 minutes or until nearly done, pouring more water to keep the legumes immersed if needed.

Mix in the bulgur wheat and proceed cooking until fully cooked. Strain the ingredients thoroughly and set aside in a container.

Warm half of the