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Leek Patties

Small pan-fried patties, commonly known as keftedes, represent a beloved signature dish in Jewish cuisine. These wonderful leek patties present a tasty blend of savory beef with the gentle, mildly sweet taste of tender leeks, rendering them absolutely addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Thoroughly wash the green leeks carefully and trim off the roots and most of the green stalk. Chop lengthwise longways then into half-inch slices. Put in a deep pan and cover with cold water, then heat over a medium heat for about twenty minutes or until softened.

Drain the cooked leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, crumbs, fresh dill, parsley and spice and spice liberally with seasoning. Combine completely using your hands then form a couple of tablespoonfuls into a patty, flattening a bit. Set on a plate and repeat for the remaining of the mixture.

Warm oil in a frying pan to a depth of about 2 centimeters over a moderate heat. When the oil is sizzling, brown the fritters in small batches until golden brown on all sides. (Avoid overcrowding the skillet as this lowers the temperature of the oil.) Transfer the finished croquettes to a dish topped with absorbent paper and let to drain.

Present with fresh lemon.

Keftes de Espinacha

These cheesy spinach croquettes are a real delight. The golden crust opens up to a creamy filling. The leafy spinach imparts a fresh, moderately earthy taste, while the grated cheese offers a deep, flavorful richness. It's possible to replace the cheese with steamed, mashed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if needed
• 3 large eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to serve

If using leafy greens, wash it carefully, getting rid of any stalks, and cut into it into sizable portions. Put in a big pot with a bit of hot water over a medium flame. Once softened, strain in a colander for about 15 mins, then squeeze out any extra water and set aside.

When working with previously frozen spinach, carefully remove unwanted moisture.

Heat the cooking oil in a frying pan over a moderate heat and fry the diced onion and garlic cloves until softened, about four minutes. Remove from the heat.

Put the wilted spinach, fried onion and softened garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and spice with seasoning. Combine completely until blended. If the dough looks too loose, mix in some more breadcrumbs.

By hand, shape the dough into elongated patties a bit bigger than a walnut shell but more compact than an large egg, and place them on a tray topped with baking paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over medium flame, heat olive oil to a amount of about 1cm. Fry the croquettes a few at a time for 2–3 minutes per side, rotating so they are crispy completely, then place on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these croquettes are not only flavorful but also a extremely healthy bite or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Greek yoghurt and lemon slices, to garnish

Place the dry lentils in a saucepan and submerge with enough water. Simmer over a moderate heat for about twenty minutes or until almost cooked, pouring additional water to maintain the legumes covered if required.

Add the cracked wheat and keep cooking until tender. Drain the ingredients thoroughly and reserve in a container.

Warm half of the