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Leek Patties

Small pan-fried patties, typically called keftedes, are a cherished delicacy in Jewish cooking. These wonderful leek fritters deliver a tasty fusion of rich ground beef with the delicate, mildly sweet flavour of fresh leeks, rendering them utterly crave-worthy.

Produces 12

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

Wash the fresh leeks carefully and remove the base and the majority of the green stalk. Slice lengthwise longways then into 1.5cm slices. Transfer in a large skillet and fill with water, then cook over a medium heat for about 20 mins or until cooked through.

Drain the softened leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and season liberally with salt and pepper. Stir well using your fingers then shape a few spoonfuls into a croquette, pressing a slightly. Place on a platter and proceed for the balance of the mixture.

Warm oil in a frying pan to a level of about 2cm over a moderate heat. When the olive oil is hot, brown the patties in batches until crispy on both sides. (Avoid overcrowding the frying pan as this reduces the temperature of the cooking oil.) Take out the cooked fritters to a plate covered with paper towel and allow to rest.

Serve with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese fritters are a genuine pleasure. The golden outside gives way to a soft interior. The fresh spinach adds a fresh, slightly green note, while the cheese provides a deep, umami richness. You can substitute the cheese with cooked, crushed potato if you wish.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted overnight in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 eggs
• Oil for frying (or sunflower oil)
• Lemon slices, to garnish

For fresh spinach, wash it thoroughly, discarding any tough stems, and cut into it into big pieces. Put in a deep pan with a little water over a medium flame. Once cooked, drain in a sieve for about 15 mins, then press out any extra water and reserve.

For defrosted spinach, carefully squeeze out excess liquid.

Warm the oil in a skillet over a medium heat and saute the chopped onion and garlic cloves until translucent, about 4 minutes. Turn off the stove.

Place the wilted spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, nutmeg, red spice, dry crumbs and eggs in a container and flavor with pepper and salt. Stir completely until blended. If the preparation appears too loose, mix in some additional crumbs.

By hand, mold the mixture into oval croquettes slightly larger than a nut but more compact than an chicken egg, and set them on a plate covered with wax paper. Cover and chill for at least 60 minutes.

In a big skillet over moderate heat, preheat olive oil to a depth of about 1cm. Brown the croquettes a handful for a couple of minutes on both sides, rotating so they are golden completely, then place on kitchen roll.

Serve with lemon wedges.

Lentil Patties

Featuring a crispy exterior and soft inside, these patties are not only delicious but also a extremely healthy bite or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to serve

Place the dry lentils in a pan and fill with ample cold water. Simmer over a moderate heat for about 20 mins or until nearly done, pouring additional water to ensure the lentils submerged if needed.

Add the burghul and keep cooking until softened. Remove the water from the lentils and burghul well and put aside in a mixing bowl.

Heat half of the