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Leek Patties

Bite-sized fried patties, typically called keftedes, are a cherished delicacy in Jewish culinary traditions. These particular leek fritters offer a tasty fusion of savory ground beef with the delicate, mildly sweet flavour of fresh leeks, rendering them absolutely irresistible.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Oil, for cooking
• Lemon wedges, to garnish

Clean the fresh leeks properly and trim off the base and the bulk of the green stalk. Slice in half longways then into 1.5-centimeter rounds. Place in a deep frying pan and cover with cold water, then heat over a medium flame for about 20 mins or until cooked through.

Drain the softened leeks and transfer in a large mixing bowl with the beef, beaten eggs, matzo meal, chopped dill, chopped parsley and spice and season liberally with pepper and salt. Mix thoroughly using your palms then form a several tablespoonfuls into a croquette, pressing a bit. Set on a plate and continue for the rest of the preparation.

Heat olive oil in a pan to a amount of about 2 centimeters over a medium heat. When the olive oil is sizzling, brown the fritters in small batches until golden on both sides. (Don't overcrowd the skillet as this reduces the heat of the oil.) Take out the cooked fritters to a plate covered with absorbent paper and let to cool.

Offer with lemon wedges.

Spinach Patties

These delightful spinach with cheese patties are a real pleasure. The golden outside gives way to a soft center. The leafy spinach adds a fresh, somewhat natural flavor, while the dairy offers a rich, umami smoothness. Feel free to swap the dairy cheese with boiled, mashed potato if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if required
• 3 eggs
• Olive oil for deep-frying (or vegetable oil)
• Fresh lemon, to accompany

When using raw spinach, clean it thoroughly, discarding any hard stems, and cut into it into large chunks. Transfer in a deep pan with a bit of liquid over a medium heat. Once wilted, remove in a colander for about 15 mins, then remove any extra water and reserve.

For defrosted spinach, completely press out unwanted moisture.

Warm the oil in a pan over a medium heat and fry the chopped onion and garlic cloves until softened, about a few minutes. Take off the stove.

Put the cooked spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, spice, paprika, dry crumbs and beaten eggs in a large bowl and spice with salt and pepper. Combine completely until incorporated. If the mixture seems too wet, add some extra crumbs.

By hand, shape the preparation into oval shapes slightly larger than a nut but more compact than an egg, and put them on a baking sheet covered with parchment paper. Wrap and cool for at least one hour.

In a big skillet over medium flame, heat olive oil to a level of about 1cm. Fry the croquettes a handful for a couple of minutes on both sides, turning so they are golden brown all over, then put on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

With their golden crust and soft inside, these croquettes are not only tasty but also a wonderfully nutritious snack or main course.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Yogurt and lemon slices, to serve

Add the lentils in a pot and cover with enough cold water. Simmer over a moderate heat for about 20 mins or until nearly done, including additional water to keep the legumes immersed if necessary.

Mix in the cracked wheat and continue cooking until fully cooked. Remove the water from the mixture thoroughly and put aside in a mixing bowl.

Heat half of the