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Leek Patties

Petite pan-fried croquettes, often called keftedes, are a beloved signature dish in Jewish cooking. These wonderful leek fritters present a flavorful blend of rich beef with the delicate, sweetly mild essence of fresh leeks, and they are truly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to garnish

Clean the leeks carefully and remove the root ends and the majority of the dark green parts. Slice lengthwise along the length then into half-inch pieces. Place in a deep frying pan and fill with cold water, then cook over a medium flame for about 20 mins or until softened.

Remove the water from the cooked leeks and transfer in a big bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, parsley and spice and flavor liberally with pepper and salt. Mix well using your palms then shape a few tablespoonfuls into a patty, pressing a little. Set on a platter and continue for the remaining of the mixture.

Heat olive oil in a frying pan to a level of about 2 centimeters over a medium flame. When the heated oil is hot, brown the patties in batches until golden on each side. (Avoid overcrowding the skillet as this drops the heat of the oil.) Take out the cooked fritters to a dish lined with paper towel and permit to drain.

Serve with lemon slices.

Spinach Patties

These cheesy spinach patties are a true treat. The golden outside reveals a creamy center. The spinach adds a vibrant, moderately earthy taste, while the cheese offers a savory, flavorful richness. It's possible to replace the cheesy element with cooked, crushed spuds if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Olive oil for frying (or alternatively vegetable oil)
• Lemon slices, to accompany

When using leafy greens, clean it well, removing any stalks, and cut into it into sizable portions. Put in a deep pan with a small amount hot water over a moderate heat. Once softened, strain in a sieve for about 15 minutes, then remove any excess liquid and reserve.

For thawed frozen spinach, carefully squeeze out unwanted moisture.

Preheat the cooking oil in a frying pan over a moderate heat and cook the chopped onion and minced garlic until translucent, about a few minutes. Take off the heat.

Put the prepared spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and spice with salt and pepper. Stir completely until incorporated. If the mixture looks too loose, add some additional crumbs.

By hand, shape the dough into oval shapes a bit bigger than a nut but less bulky than an egg, and set them on a plate topped with wax paper. Cover and chill for at least 1 hour.

In a big skillet over medium heat, preheat olive oil to a level of about 1 centimeter. Cook the croquettes a small batch for 2–3 minutes each side, turning so they are golden brown everywhere, then transfer on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

With their crunchy outside and soft inside, these fritters are not only delicious but also a highly healthy appetizer or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to garnish

Add the lentils in a saucepan and fill with enough water. Cook over a medium flame for about 20 minutes or until nearly done, pouring more water to ensure the pulses submerged if required.

Stir in the cracked wheat and proceed cooking until softened. Strain the ingredients well and reserve in a mixing bowl.

Heat a portion of the