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Leek Patties

Petite pan-fried croquettes, commonly known as keftedes, represent a beloved delicacy in Jewish cuisine. These particular leek patties offer a delicious blend of rich beef with the delicate, sweetly mild flavour of fresh leeks, and they are absolutely addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Lemon wedges, to serve

Wash the fresh leeks carefully and cut away the roots and the majority of the green stalk. Chop in half longways then into 1.5cm pieces. Put in a deep pan and submerge with fresh water, then cook over a moderate heat for about twenty minutes or until tender.

Strain the leeks and place in a big bowl with the minced beef, beaten eggs, breadcrumbs, dill, chopped parsley and spice and spice liberally with salt and pepper. Stir thoroughly using your palms then shape a few spoonfuls into a patty, flattening a slightly. Place on a plate and repeat for the remaining of the ingredients.

Warm cooking oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the olive oil is hot, brown the fritters in small groups until crispy on each side. (Don't overcrowd the skillet as this reduces the heat of the cooking oil.) Take out the cooked patties to a plate topped with kitchen paper and permit to drain.

Present with lemon slices.

Spinach Croquettes

These delightful spinach with cheese fritters are a true pleasure. The crispy outside reveals a creamy center. The leafy spinach adds a bright, moderately green flavor, while the dairy provides a savory, umami smoothness. It's possible to replace the cheesy element with steamed, mashed potato if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 eggs
• Olive oil for deep-frying (or sunflower oil)
• Fresh lemon, to accompany

If using raw spinach, rinse it thoroughly, discarding any tough stems, and coarsely chop it into big pieces. Transfer in a large saucepan with a bit of liquid over a medium heat. Once softened, strain in a sieve for about 15 mins, then remove any remaining moisture and reserve.

For previously frozen spinach, thoroughly squeeze out extra water.

Warm the oil in a frying pan over a moderate heat and saute the diced onion and minced garlic until translucent, about four minutes. Turn off the stove.

Combine the cooked spinach, fried onion and garlic, hard cheese, ricotta, grated nutmeg, paprika, breading and eggs in a big mixing bowl and spice with pepper and salt. Stir completely until combined. If the preparation looks too wet, add some extra crumbs.

By hand, shape the dough into oval shapes slightly larger than a walnut shell but more compact than an egg, and put them on a tray covered with parchment paper. Wrap and chill for at least 60 minutes.

In a wide pan over moderate heat, preheat oil to a level of about 1 centimeter. Cook the patties a few at a time for 2–3 minutes on both sides, turning so they are crispy completely, then place on absorbent paper.

Serve with lemon slices.

Lentil Patties

Boasting a golden crust and tender interior, these croquettes are not only tasty but also a wonderfully wholesome snack or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to liking
• Greek yoghurt and lemon wedges, to accompany

Add the dry lentils in a pot and fill with ample cold water. Cook over a moderate heat for about twenty minutes or until nearly done, including additional water to ensure the legumes immersed if necessary.

Stir in the bulgur wheat and keep cooking until fully cooked. Drain the ingredients thoroughly and put aside in a bowl.

Warm half of the