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Leek Patties

Bite-sized pan-fried fritters, often called keftedes, are a treasured signature dish in Jewish cuisine. These particular leek patties present a tasty blend of hearty minced beef with the gentle, sweetly mild flavour of leeks, making them truly crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Thoroughly wash the green leeks well and cut away the root ends and the majority of the dark green parts. Cut lengthwise longways then into 1.5-centimeter pieces. Place in a deep frying pan and cover with cold water, then simmer over a moderate heat for about 20 mins or until tender.

Strain the leeks and put in a big bowl with the minced beef, eggs, crumbs, fresh dill, flat-leaf parsley and spice and season liberally with salt and pepper. Stir well using your fingers then shape a couple of scoops into a patty, pressing a slightly. Put on a tray and repeat for the rest of the preparation.

Heat oil in a skillet to a depth of about ¾ inch over a medium flame. When the oil is ready, fry the fritters in small groups until crispy on each side. (Do not fill the skillet as this reduces the oil temperature of the cooking oil.) Remove the ready fritters to a tray covered with paper towel and permit to rest.

Serve with lemon slices.

Spinach Patties

These amazing cheesy spinach croquettes are a true pleasure. The crispy outside gives way to a smooth center. The fresh spinach adds a vibrant, somewhat earthy flavor, while the grated cheese provides a deep, flavorful richness. It's possible to replace the cheesy element with boiled, crushed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 fresh eggs
• Olive oil for frying (or sunflower oil)
• Lemon slices, to garnish

When using fresh spinach, wash it carefully, removing any tough stems, and cut into it into large chunks. Place in a large saucepan with a small amount liquid over a medium flame. Once softened, remove in a strainer for about a quarter hour, then remove any excess liquid and set aside.

If using previously frozen spinach, carefully remove unwanted moisture.

Warm the cooking oil in a pan over a medium heat and fry the onion and minced garlic until softened, about 4 minutes. Take off the flame.

Combine the cooked spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and spice with seasoning. Mix well until blended. If the dough seems too wet, mix in some extra crumbs.

With your fingers, mold the preparation into elongated patties a bit bigger than a nut but more compact than an chicken egg, and place them on a baking sheet topped with baking paper. Seal and chill for at least 60 minutes.

In a big skillet over moderate heat, heat olive oil to a depth of about 1cm. Cook the patties a few at a time for 2–3 minutes on both sides, rotating so they are golden everywhere, then place on kitchen roll.

Serve with lemon slices.

Lentil Patties

Featuring a golden crust and moist center, these fritters are not only flavorful but also a highly wholesome snack or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to garnish

Place the dry lentils in a saucepan and cover with enough fresh water. Cook over a moderate heat for about 20 minutes or until almost cooked, pouring additional water to keep the lentils immersed if needed.

Add the bulgur wheat and continue cooking until fully cooked. Strain the ingredients completely and reserve in a bowl.

Preheat half of the