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Leek Patties

Petite fried fritters, often referred to as keftedes, represent a cherished speciality in Jewish culinary traditions. These particular leek croquettes offer a delicious fusion of rich ground beef with the gentle, sweetly mild flavour of tender leeks, rendering them truly irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the green leeks well and cut away the base and most of the green tops. Chop in half along the length then into 1.5cm rounds. Place in a large skillet and fill with cold water, then heat over a medium heat for about twenty minutes or until softened.

Strain the softened leeks and transfer in a big bowl with the ground beef, beaten eggs, matzo meal, chopped dill, chopped parsley and spice and spice generously with pepper and salt. Mix well using your hands then mold a few tablespoonfuls into a ball, shaping a little. Set on a tray and continue for the rest of the preparation.

Preheat olive oil in a pan to a level of about 2cm over a medium heat. When the heated oil is ready, cook the croquettes in small batches until golden brown on all sides. (Do not fill the frying pan as this drops the heat of the cooking oil.) Take out the finished fritters to a tray covered with kitchen paper and permit to rest.

Present with lemon slices.

Spinach Patties

These cheesy spinach fritters are a real pleasure. The crunchy exterior gives way to a smooth center. The leafy spinach imparts a fresh, slightly natural flavor, while the dairy provides a deep, umami creaminess. It's possible to replace the cheesy element with cooked, crushed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Olive oil for frying (or alternatively sunflower oil)
• Lemon slices, to serve

For leafy greens, wash it thoroughly, discarding any tough stems, and roughly chop it into big pieces. Put in a large saucepan with a little hot water over a medium heat. Once wilted, remove in a colander for about a quarter hour, then remove any remaining moisture and set aside.

If using previously frozen spinach, completely squeeze out excess liquid.

Preheat the cooking oil in a skillet over a medium heat and cook the onion and minced garlic until translucent, about 4 minutes. Remove from the heat.

Place the cooked spinach, fried onion and garlic, kefalotyri, ricotta, spice, red spice, dry crumbs and beaten eggs in a big mixing bowl and flavor with salt and pepper. Stir completely until combined. If the mixture seems too soft, incorporate some additional crumbs.

With your fingers, form the preparation into elongated patties somewhat larger than a nut but more compact than an chicken egg, and place them on a baking sheet covered with wax paper. Wrap and chill for at least one hour.

In a large frying pan over medium heat, heat cooking oil to a level of about 1cm. Fry the croquettes a small batch for 2–3 minutes per side, flipping so they are golden brown all over, then put on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

Featuring a golden crust and tender interior, these fritters are not only tasty but also a highly wholesome snack or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to preference
• Yogurt and lemon slices, to garnish

Put the brown lentils in a saucepan and fill with enough cold water. Simmer over a medium heat for about 20 mins or until nearly done, pouring additional water to ensure the lentils submerged if needed.

Stir in the burghul and keep cooking until fully cooked. Strain the ingredients completely and put aside in a bowl.

Warm half of the