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Leek Patties

Bite-sized pan-fried croquettes, often referred to as keftedes, stand as a beloved signature dish in Jewish cooking. These leek patties present a flavorful fusion of hearty ground beef with the gentle, sweetly mild essence of leeks, rendering them absolutely irresistible.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon slices, to accompany

Wash the fresh leeks well and remove the root ends and the majority of the green tops. Chop into halves along the length then into half-inch slices. Transfer in a large skillet and cover with fresh water, then simmer over a medium flame for about twenty minutes or until softened.

Strain the cooked leeks and place in a mixing bowl with the minced beef, eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and season generously with seasoning. Mix well using your hands then form a few scoops into a patty, pressing a slightly. Place on a plate and repeat for the balance of the mixture.

Heat oil in a pan to a amount of about 2 centimeters over a medium heat. When the heated oil is hot, fry the croquettes in batches until crispy on each side. (Don't overcrowd the pan as this lowers the temperature of the oil.) Take out the ready patties to a tray lined with absorbent paper and let to cool.

Serve with lemon slices.

Spinach Patties

These spinach with cheese fritters are a genuine pleasure. The crispy outside reveals a smooth interior. The spinach adds a fresh, moderately green note, while the cheese offers a rich, umami richness. It's possible to replace the cheesy element with cooked, mashed spuds if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

For fresh spinach, rinse it carefully, discarding any hard stems, and cut into it into large chunks. Transfer in a big pot with a small amount hot water over a medium heat. Once softened, drain in a sieve for about 15 mins, then remove any remaining moisture and put aside.

For thawed frozen spinach, carefully squeeze out unwanted moisture.

Warm the olive oil in a frying pan over a medium flame and cook the chopped onion and minced garlic until tender, about 4 minutes. Take off the heat.

Combine the prepared spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, spice, paprika, breading and eggs in a container and season with seasoning. Stir well until incorporated. If the dough appears too loose, add some additional breading.

Using your hands, mold the dough into elongated patties slightly larger than a nut but less bulky than an chicken egg, and put them on a baking sheet covered with baking paper. Cover and chill for at least 1 hour.

In a big skillet over medium heat, heat olive oil to a level of about 1cm. Cook the fritters a few at a time for two to three minutes on both sides, flipping so they are crispy everywhere, then place on paper towel.

Serve with lemon slices.

Lentil Patties

Boasting a crispy exterior and tender interior, these fritters are not only flavorful but also a highly nutritious bite or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to liking
• Yogurt and fresh lemon, to garnish

Place the lentils in a pot and submerge with ample water. Boil over a moderate heat for about 20 minutes or until nearly done, adding additional water to maintain the lentils covered if required.

Stir in the burghul and keep cooking until fully cooked. Strain the ingredients completely and reserve in a container.

Heat half of the