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Leek Patties

Petite fried patties, commonly called keftedes, represent a treasured signature dish in Jewish cuisine. These leek fritters offer a flavorful fusion of rich beef with the delicate, sweetly mild essence of leeks, and they are truly irresistible.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Wash the fresh leeks properly and cut away the root ends and the bulk of the green tops. Chop into halves along the length then into half-inch pieces. Transfer in a deep pan and submerge with water, then heat over a medium heat for about 20 mins or until tender.

Strain the cooked leeks and place in a large mixing bowl with the ground beef, eggs, crumbs, chopped dill, parsley and paprika and flavor liberally with pepper and salt. Stir thoroughly using your palms then mold a few tablespoonfuls into a patty, shaping a slightly. Place on a plate and repeat for the rest of the preparation.

Heat oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the heated oil is sizzling, brown the croquettes in small batches until crispy on both sides. (Do not fill the frying pan as this reduces the heat of the cooking oil.) Remove the finished patties to a tray topped with kitchen paper and permit to rest.

Serve with fresh lemon.

Spinach Croquettes

These amazing cheesy spinach fritters are a genuine pleasure. The crunchy crust gives way to a soft center. The spinach brings a bright, slightly natural taste, while the cheese offers a savory, savory smoothness. It's possible to replace the cheesy element with boiled, mashed spuds if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

When using fresh spinach, wash it carefully, getting rid of any hard stems, and coarsely chop it into large chunks. Put in a deep pan with a small amount liquid over a medium heat. Once softened, remove in a strainer for about 15 mins, then press out any excess liquid and reserve.

For thawed frozen spinach, completely press out unwanted moisture.

Preheat the olive oil in a skillet over a moderate heat and saute the chopped onion and minced garlic until translucent, about four minutes. Turn off the stove.

Place the prepared spinach, fried onion and sauteed garlic, grated cheese, ricotta, spice, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and flavor with seasoning. Stir completely until combined. If the mixture seems too loose, mix in some extra crumbs.

Using your hands, shape the dough into oval croquettes somewhat larger than a walnut but less bulky than an egg, and set them on a tray topped with parchment paper. Cover and chill for at least one hour.

In a big skillet over medium flame, preheat oil to a amount of about half an inch. Cook the patties a few at a time for 2–3 minutes on both sides, flipping so they are crispy completely, then put on absorbent paper.

Serve with lemon slices.

Lentil Patties

Featuring a crispy exterior and tender interior, these croquettes are not only delicious but also a wonderfully nutritious bite or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to serve

Add the dry lentils in a pot and cover with plenty of water. Cook over a medium heat for about 20 mins or until almost cooked, pouring additional water to ensure the lentils submerged if necessary.

Add the burghul and continue cooking until fully cooked. Drain the ingredients thoroughly and set aside in a mixing bowl.

Warm 50% of the