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Leek Patties

Small crispy croquettes, commonly known as keftedes, stand as a cherished signature dish in Jewish cooking. These leek patties deliver a flavorful combination of rich beef with the delicate, slightly sweet flavour of fresh leeks, making them absolutely crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Clean the green leeks properly and trim off the roots and the majority of the green tops. Chop into halves lengthways then into 1.5-centimeter rounds. Put in a large skillet and submerge with cold water, then cook over a medium flame for about twenty minutes or until softened.

Drain the leeks and transfer in a big bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and spice generously with seasoning. Combine completely using your fingers then form a couple of tablespoonfuls into a croquette, pressing a bit. Place on a tray and continue for the rest of the ingredients.

Preheat cooking oil in a skillet to a depth of about 2cm over a moderate heat. When the olive oil is sizzling, fry the croquettes in small batches until crispy on all sides. (Avoid overcrowding the skillet as this lowers the temperature of the oil.) Transfer the finished croquettes to a tray lined with kitchen paper and allow to rest.

Offer with lemon slices.

Spinach Croquettes

These delightful cheesy spinach croquettes are a genuine pleasure. The crunchy exterior opens up to a creamy filling. The leafy spinach imparts a vibrant, somewhat earthy taste, while the cheese provides a savory, savory richness. You can substitute the dairy cheese with cooked, mashed potato if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if needed
• 3 large eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Lemon slices, to accompany

If using fresh spinach, wash it well, removing any stalks, and coarsely chop it into large chunks. Place in a big pot with a small amount liquid over a medium heat. Once wilted, remove in a colander for about 15 minutes, then squeeze out any extra water and reserve.

If using thawed frozen spinach, thoroughly remove extra water.

Preheat the olive oil in a skillet over a medium heat and saute the onion and garlic cloves until tender, about a few minutes. Take off the heat.

Place the cooked spinach, fried onion and sauteed garlic, grated cheese, ricotta, nutmeg, paprika, breading and eggs in a large bowl and season with pepper and salt. Combine completely until incorporated. If the preparation seems too loose, mix in some extra breading.

Using your hands, mold the dough into elongated patties slightly larger than a walnut shell but smaller than an egg, and put them on a baking sheet lined with parchment paper. Cover and cool for at least 1 hour.

In a wide pan over medium flame, heat cooking oil to a level of about 1 centimeter. Fry the fritters a few at a time for 2–3 minutes on both sides, flipping so they are golden brown everywhere, then transfer on kitchen roll.

Present with fresh lemon.

Lentil Patties

Boasting a golden crust and soft inside, these fritters are not only delicious but also a extremely nutritious snack or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to liking
• Yogurt and lemon wedges, to serve

Add the lentils in a saucepan and fill with enough water. Simmer over a moderate heat for about twenty minutes or until nearly done, adding additional water to keep the legumes submerged if required.

Add the burghul and keep cooking until tender. Remove the water from the lentils and burghul thoroughly and set aside in a mixing bowl.

Preheat a portion of the