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Leek Patties

Petite fried patties, commonly referred to as keftedes, stand as a cherished speciality in Jewish cooking. These particular leek fritters offer a tasty fusion of rich ground beef with the subtle, sweetly mild essence of fresh leeks, rendering them absolutely addictive.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Thoroughly wash the fresh leeks well and cut away the base and the majority of the green tops. Chop into halves longways then into 1.5-centimeter pieces. Put in a deep frying pan and submerge with cold water, then heat over a moderate heat for about 20 minutes or until tender.

Drain the leeks and transfer in a big bowl with the minced beef, eggs, breadcrumbs, dill, parsley and sweet paprika and spice liberally with seasoning. Mix completely using your hands then mold a few tablespoonfuls into a ball, flattening a little. Put on a platter and continue for the balance of the mixture.

Heat oil in a pan to a depth of about 2cm over a moderate heat. When the heated oil is sizzling, brown the patties in batches until crispy on each side. (Do not fill the frying pan as this reduces the heat of the oil.) Transfer the finished croquettes to a tray covered with paper towel and allow to rest.

Present with lemon slices.

Keftes de Espinacha

These amazing spinach and cheese fritters are a true delight. The crispy crust reveals a creamy interior. The spinach brings a fresh, moderately earthy note, while the dairy offers a deep, flavorful creaminess. It's possible to replace the cheesy element with cooked, crushed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 eggs
• Oil for deep-frying (or use vegetable oil)
• Lemon wedges, to garnish

For raw spinach, rinse it carefully, removing any hard stems, and coarsely chop it into sizable portions. Place in a big pot with a little water over a medium flame. Once wilted, remove in a strainer for about 15 minutes, then squeeze out any excess liquid and put aside.

For thawed frozen spinach, thoroughly squeeze out excess liquid.

Preheat the olive oil in a pan over a medium flame and fry the chopped onion and minced garlic until tender, about 4 minutes. Turn off the stove.

Place the cooked spinach, cooked onion and garlic, grated cheese, soft cheese, grated nutmeg, red spice, breading and eggs in a big mixing bowl and flavor with salt and pepper. Combine completely until blended. If the dough looks too wet, add some extra breading.

Using your hands, form the dough into oval shapes somewhat larger than a nut but more compact than an egg, and place them on a plate topped with baking paper. Cover and cool for at least 1 hour.

In a big skillet over moderate heat, heat oil to a amount of about 1cm. Cook the fritters a small batch for two to three minutes each side, turning so they are golden all over, then transfer on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these patties are not only delicious but also a highly healthy appetizer or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and lemon wedges, to serve

Put the dry lentils in a pan and cover with plenty of cold water. Cook over a medium flame for about 20 mins or until partially softened, adding additional water to maintain the lentils immersed if needed.

Add the cracked wheat and proceed cooking until tender. Remove the water from the mixture well and put aside in a container.

Heat a portion of the