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Leek Patties

Petite pan-fried fritters, often referred to as keftedes, represent a cherished delicacy in Jewish cooking. These particular leek croquettes present a tasty fusion of savory beef with the subtle, mildly sweet taste of fresh leeks, rendering them truly crave-worthy.

Produces 12

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

Wash the green leeks carefully and cut away the base and the majority of the green tops. Slice in half longways then into 1.5cm rounds. Put in a deep frying pan and cover with water, then heat over a medium heat for about twenty minutes or until softened.

Strain the cooked leeks and put in a mixing bowl with the beef, beaten eggs, crumbs, dill, flat-leaf parsley and sweet paprika and flavor well with seasoning. Combine thoroughly using your fingers then shape a few spoonfuls into a patty, flattening a little. Put on a tray and proceed for the remaining of the preparation.

Preheat cooking oil in a frying pan to a level of about 2cm over a medium flame. When the oil is sizzling, brown the patties in small groups until golden on each side. (Don't overcrowd the frying pan as this reduces the temperature of the cooking oil.) Transfer the cooked patties to a tray covered with paper towel and permit to rest.

Present with fresh lemon.

Spinach Patties

These delightful cheesy spinach croquettes are a real pleasure. The crunchy exterior reveals a creamy interior. The leafy spinach imparts a fresh, slightly green flavor, while the dairy provides a savory, umami richness. You can substitute the dairy cheese with steamed, pureed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic cloves, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if needed
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Fresh lemon, to garnish

When using leafy greens, clean it carefully, discarding any stalks, and cut into it into big pieces. Place in a deep pan with a small amount liquid over a medium heat. Once softened, remove in a strainer for about 15 mins, then remove any excess liquid and reserve.

For defrosted spinach, thoroughly press out excess liquid.

Warm the cooking oil in a skillet over a moderate heat and cook the chopped onion and garlic cloves until translucent, about 4 minutes. Turn off the heat.

Place the cooked spinach, cooked onion and garlic, hard cheese, creamy cheese, nutmeg, paprika, dry crumbs and eggs in a container and season with seasoning. Combine completely until combined. If the preparation looks too soft, mix in some extra breadcrumbs.

By hand, mold the preparation into oval croquettes slightly larger than a nut but less bulky than an large egg, and set them on a baking sheet lined with wax paper. Seal and chill for at least one hour.

In a large frying pan over medium heat, heat olive oil to a amount of about 1cm. Fry the fritters a small batch for 2–3 minutes on both sides, rotating so they are golden brown all over, then transfer on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

Featuring a crispy exterior and moist center, these patties are not only tasty but also a extremely wholesome snack or meal.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Yogurt and lemon wedges, to accompany

Add the brown lentils in a pan and submerge with ample water. Cook over a medium heat for about 20 minutes or until nearly done, adding extra liquid to keep the legumes covered if necessary.

Mix in the cracked wheat and proceed cooking until softened. Drain the ingredients thoroughly and reserve in a container.

Preheat 50% of the