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Leek Patties

Small pan-fried patties, typically referred to as keftedes, are a cherished delicacy in Jewish cuisine. These leek fritters present a tasty combination of hearty minced beef with the gentle, mildly sweet taste of tender leeks, making them absolutely addictive.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Lemon wedges, to accompany

Wash the green leeks well and cut away the roots and the majority of the dark green parts. Cut in half longways then into half-inch pieces. Transfer in a deep frying pan and submerge with water, then heat over a moderate heat for about 20 minutes or until tender.

Remove the water from the leeks and transfer in a mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and season well with seasoning. Stir thoroughly using your palms then mold a couple of spoonfuls into a patty, shaping a bit. Place on a tray and proceed for the balance of the preparation.

Heat cooking oil in a frying pan to a amount of about 2cm over a medium flame. When the oil is hot, cook the croquettes in batches until golden brown on each side. (Avoid overcrowding the skillet as this reduces the heat of the oil.) Remove the ready fritters to a plate covered with kitchen paper and allow to drain.

Offer with lemon wedges.

Spinach Patties

These amazing spinach with cheese patties are a real delight. The crunchy crust opens up to a creamy interior. The spinach adds a vibrant, somewhat earthy taste, while the grated cheese provides a rich, flavorful creaminess. It's possible to replace the dairy cheese with boiled, pureed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

When using leafy greens, wash it thoroughly, removing any stalks, and coarsely chop it into large chunks. Transfer in a large saucepan with a small amount liquid over a medium flame. Once softened, drain in a colander for about 15 mins, then squeeze out any excess liquid and reserve.

If using previously frozen spinach, carefully press out extra water.

Warm the oil in a pan over a medium heat and fry the chopped onion and garlic cloves until tender, about a few minutes. Remove from the flame.

Combine the wilted spinach, fried onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and spice with pepper and salt. Mix well until combined. If the preparation seems too loose, mix in some more crumbs.

With your fingers, mold the mixture into oval croquettes a bit bigger than a walnut shell but smaller than an egg, and set them on a tray topped with parchment paper. Cover and cool for at least one hour.

In a large frying pan over medium flame, warm cooking oil to a amount of about half an inch. Cook the croquettes a few at a time for two to three minutes each side, flipping so they are crispy completely, then put on paper towel.

Offer with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and soft inside, these fritters are not only delicious but also a highly wholesome snack or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and fresh lemon, to serve

Add the lentils in a pot and fill with enough water. Simmer over a moderate heat for about twenty minutes or until nearly done, including extra liquid to ensure the pulses submerged if needed.

Mix in the cracked wheat and continue cooking until tender. Remove the water from the lentils and burghul completely and put aside in a container.

Preheat a portion of the