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Leek Patties

Petite fried patties, typically known as keftedes, are a cherished speciality in Jewish culinary traditions. These particular leek patties deliver a flavorful combination of savory minced beef with the subtle, sweetly mild flavour of tender leeks, making them utterly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon slices, to garnish

Wash the leeks carefully and remove the roots and the majority of the green tops. Chop in half longways then into 1.5cm slices. Put in a large skillet and fill with water, then heat over a medium heat for about 20 minutes or until tender.

Drain the softened leeks and put in a big bowl with the ground beef, eggs, crumbs, dill, flat-leaf parsley and paprika and flavor liberally with pepper and salt. Combine completely using your fingers then shape a couple of spoonfuls into a croquette, pressing a bit. Set on a plate and proceed for the rest of the preparation.

Warm cooking oil in a frying pan to a level of about 2cm over a medium flame. When the oil is ready, fry the fritters in small groups until crispy on each side. (Don't overcrowd the pan as this drops the oil temperature of the oil.) Take out the ready croquettes to a dish covered with paper towel and permit to drain.

Serve with lemon slices.

Spinach Patties

These spinach and cheese fritters are a true pleasure. The crispy exterior opens up to a creamy center. The leafy spinach imparts a fresh, slightly natural taste, while the cheese gives a deep, flavorful creaminess. Feel free to swap the cheese with cooked, mashed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

When using fresh spinach, wash it carefully, discarding any tough stems, and coarsely chop it into large chunks. Transfer in a large saucepan with a small amount water over a medium flame. Once cooked, drain in a strainer for about 15 mins, then squeeze out any excess liquid and set aside.

For defrosted spinach, completely squeeze out excess liquid.

Warm the olive oil in a frying pan over a medium heat and fry the diced onion and minced garlic until tender, about 4 minutes. Turn off the stove.

Put the wilted spinach, cooked onion and softened garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and spice with seasoning. Stir thoroughly until incorporated. If the preparation appears too soft, add some extra breading.

By hand, mold the mixture into elongated patties a bit bigger than a walnut shell but more compact than an egg, and set them on a baking sheet covered with baking paper. Cover and chill for at least 60 minutes.

In a wide pan over moderate heat, warm oil to a amount of about 1cm. Fry the croquettes a small batch for two to three minutes on both sides, rotating so they are crispy completely, then put on paper towel.

Offer with lemon wedges.

Kroketes Fakes

With their golden crust and moist center, these croquettes are not only flavorful but also a extremely healthy bite or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and lemon slices, to garnish

Add the brown lentils in a pan and cover with plenty of fresh water. Cook over a moderate heat for about 20 minutes or until almost cooked, pouring additional water to ensure the pulses covered if necessary.

Stir in the burghul and continue cooking until softened. Strain the lentils and burghul completely and reserve in a bowl.

Heat a portion of the