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Leek Patties

Bite-sized crispy fritters, commonly referred to as keftedes, are a cherished speciality in Jewish cuisine. These wonderful leek fritters deliver a delicious blend of rich ground beef with the gentle, mildly sweet taste of tender leeks, and they are absolutely addictive.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the leeks carefully and remove the roots and the majority of the dark green parts. Cut lengthwise along the length then into half-inch slices. Transfer in a deep frying pan and cover with fresh water, then simmer over a medium heat for about 20 minutes or until tender.

Drain the cooked leeks and transfer in a large mixing bowl with the beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and paprika and season well with pepper and salt. Combine thoroughly using your fingers then mold a several spoonfuls into a croquette, pressing a bit. Set on a plate and repeat for the remaining of the preparation.

Heat cooking oil in a pan to a level of about 2 centimeters over a medium flame. When the olive oil is ready, brown the fritters in small batches until golden on both sides. (Don't overcrowd the pan as this drops the heat of the oil.) Remove the finished patties to a plate covered with kitchen paper and allow to drain.

Offer with fresh lemon.

Spinach Patties

These amazing cheesy spinach croquettes are a true pleasure. The crispy exterior gives way to a creamy filling. The spinach brings a fresh, somewhat green flavor, while the grated cheese offers a rich, flavorful richness. You can substitute the dairy cheese with steamed, mashed potato if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if needed
• 3 fresh eggs
• Oil for pan-frying (or sunflower oil)
• Fresh lemon, to garnish

If using raw spinach, wash it carefully, discarding any hard stems, and coarsely chop it into sizable portions. Place in a large saucepan with a bit of water over a medium heat. Once softened, remove in a strainer for about 15 mins, then remove any extra water and set aside.

For thawed frozen spinach, thoroughly press out excess liquid.

Preheat the oil in a skillet over a medium heat and saute the diced onion and minced garlic until tender, about four minutes. Remove from the stove.

Place the prepared spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, spice, red spice, breading and beaten eggs in a big mixing bowl and season with salt and pepper. Combine completely until combined. If the dough seems too loose, incorporate some additional breading.

With your fingers, form the dough into oval shapes somewhat larger than a walnut but smaller than an chicken egg, and set them on a plate lined with baking paper. Cover and chill for at least 1 hour.

In a wide pan over medium heat, warm oil to a amount of about 1 centimeter. Fry the croquettes a handful for a couple of minutes per side, rotating so they are crispy everywhere, then place on paper towel.

Serve with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these patties are not only delicious but also a extremely nutritious bite or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to accompany

Put the dry lentils in a pan and submerge with enough cold water. Boil over a medium heat for about twenty minutes or until nearly done, adding extra liquid to keep the legumes submerged if necessary.

Stir in the bulgur wheat and keep cooking until softened. Remove the water from the mixture completely and set aside in a container.

Heat a portion of the