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Leek Patties

Small crispy fritters, typically referred to as keftedes, represent a beloved delicacy in Jewish culinary traditions. These wonderful leek patties deliver a delicious combination of hearty minced beef with the delicate, slightly sweet essence of fresh leeks, and they are utterly addictive.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Lemon wedges, to garnish

Wash the green leeks well and remove the base and the majority of the green tops. Chop lengthwise lengthways then into half-inch slices. Place in a large skillet and fill with fresh water, then simmer over a medium flame for about twenty minutes or until tender.

Remove the water from the cooked leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, fresh dill, parsley and paprika and season liberally with pepper and salt. Stir completely using your fingers then mold a few tablespoonfuls into a ball, shaping a slightly. Put on a plate and continue for the balance of the preparation.

Warm olive oil in a frying pan to a amount of about ¾ inch over a medium heat. When the oil is sizzling, cook the croquettes in small groups until golden on each side. (Do not fill the pan as this lowers the temperature of the oil.) Remove the cooked patties to a dish lined with kitchen paper and allow to cool.

Serve with fresh lemon.

Spinach Patties

These delightful cheesy spinach croquettes are a genuine pleasure. The crunchy exterior gives way to a soft interior. The spinach brings a fresh, slightly green taste, while the grated cheese gives a rich, flavorful richness. It's possible to replace the dairy cheese with cooked, pureed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 large eggs
• Oil for frying (or alternatively neutral oil)
• Lemon slices, to garnish

For fresh spinach, clean it thoroughly, getting rid of any hard stems, and coarsely chop it into sizable portions. Place in a large saucepan with a small amount liquid over a medium heat. Once cooked, drain in a colander for about a quarter hour, then press out any excess liquid and put aside.

When working with defrosted spinach, completely remove excess liquid.

Warm the oil in a pan over a moderate heat and fry the diced onion and minced garlic until softened, about 4 minutes. Turn off the flame.

Put the prepared spinach, cooked onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breading and eggs in a large bowl and flavor with pepper and salt. Mix well until blended. If the dough appears too loose, add some more breadcrumbs.

Using your hands, form the mixture into oval shapes a bit bigger than a walnut but more compact than an chicken egg, and set them on a baking sheet covered with baking paper. Wrap and chill for at least one hour.

In a big skillet over medium flame, warm olive oil to a level of about half an inch. Cook the patties a few at a time for a couple of minutes on both sides, rotating so they are golden brown everywhere, then put on kitchen roll.

Present with fresh lemon.

Lentil Patties

Boasting a golden crust and tender interior, these croquettes are not only flavorful but also a wonderfully healthy appetizer or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to serve

Place the lentils in a saucepan and cover with enough fresh water. Simmer over a medium flame for about 20 mins or until almost cooked, adding more water to keep the lentils immersed if required.

Add the cracked wheat and keep cooking until fully cooked. Strain the mixture well and reserve in a bowl.

Warm a portion of the