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Leek Patties

Small crispy fritters, commonly called keftedes, are a treasured speciality in Jewish cooking. These particular leek fritters present a tasty blend of hearty ground beef with the delicate, mildly sweet flavour of fresh leeks, making them absolutely irresistible.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Clean the fresh leeks properly and remove the root ends and the bulk of the green tops. Slice lengthwise along the length then into 1.5cm slices. Transfer in a large skillet and submerge with cold water, then simmer over a moderate heat for about twenty minutes or until cooked through.

Drain the leeks and transfer in a mixing bowl with the beef, eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and flavor generously with seasoning. Stir well using your fingers then shape a couple of scoops into a patty, pressing a little. Place on a tray and repeat for the balance of the preparation.

Heat olive oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the oil is ready, brown the croquettes in small groups until crispy on each side. (Avoid overcrowding the pan as this reduces the heat of the oil.) Remove the cooked patties to a tray lined with paper towel and permit to rest.

Serve with lemon slices.

Spinach Patties

These amazing spinach and cheese fritters are a real treat. The crispy crust gives way to a smooth filling. The spinach brings a fresh, moderately green flavor, while the dairy gives a savory, flavorful creaminess. Feel free to swap the cheese with cooked, mashed potato if you like.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Cooking oil for frying (or use sunflower oil)
• Lemon slices, to serve

For raw spinach, clean it well, removing any hard stems, and roughly chop it into large chunks. Put in a large saucepan with a small amount water over a medium flame. Once cooked, strain in a sieve for about 15 mins, then squeeze out any excess liquid and reserve.

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

Heat the cooking oil in a skillet over a moderate heat and cook the diced onion and minced garlic until tender, about 4 minutes. Remove from the flame.

Place the wilted spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and season with pepper and salt. Stir completely until blended. If the preparation seems too loose, add some extra crumbs.

By hand, shape the dough into oval shapes somewhat larger than a walnut shell but smaller than an large egg, and place them on a tray lined with parchment paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over medium heat, preheat cooking oil to a amount of about 1cm. Brown the patties a small batch for two to three minutes each side, rotating so they are golden brown everywhere, then transfer on absorbent paper.

Present with lemon slices.

Lentil Patties

Boasting a crunchy outside and soft inside, these patties are not only delicious but also a highly healthy bite or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to serve

Put the dry lentils in a saucepan and submerge with ample fresh water. Simmer over a medium flame for about 20 minutes or until partially softened, including more water to keep the pulses covered if required.

Stir in the cracked wheat and continue cooking until tender. Strain the ingredients thoroughly and reserve in a bowl.

Heat 50% of the