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Leek Patties

Bite-sized fried croquettes, commonly referred to as keftedes, stand as a beloved speciality in Jewish cuisine. These wonderful leek patties offer a delicious combination of rich ground beef with the gentle, mildly sweet taste of leeks, making them utterly irresistible.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Lemon wedges, to accompany

Thoroughly wash the green leeks well and cut away the root ends and the bulk of the green tops. Slice in half lengthways then into 1.5-centimeter rounds. Put in a deep frying pan and submerge with cold water, then simmer over a moderate heat for about 20 mins or until cooked through.

Remove the water from the cooked leeks and put in a big bowl with the ground beef, eggs, matzo meal, chopped dill, chopped parsley and sweet paprika and flavor well with seasoning. Combine thoroughly using your hands then mold a couple of spoonfuls into a ball, flattening a slightly. Place on a plate and proceed for the remaining of the preparation.

Warm oil in a frying pan to a level of about 2cm over a medium heat. When the heated oil is sizzling, cook the croquettes in small groups until golden brown on all sides. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Take out the ready fritters to a plate lined with kitchen paper and permit to rest.

Serve with lemon wedges.

Spinach Patties

These cheesy spinach croquettes are a genuine pleasure. The crispy outside reveals a soft filling. The fresh spinach brings a vibrant, slightly green taste, while the grated cheese provides a savory, flavorful richness. It's possible to replace the cheese with boiled, pureed spuds if you like.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Oil for frying (or use neutral oil)
• Lemon wedges, to garnish

If using fresh spinach, wash it well, discarding any hard stems, and coarsely chop it into sizable portions. Put in a large saucepan with a bit of hot water over a medium flame. Once wilted, strain in a strainer for about 15 minutes, then squeeze out any extra water and put aside.

If using previously frozen spinach, carefully remove unwanted moisture.

Heat the cooking oil in a pan over a moderate heat and saute the onion and minced garlic until translucent, about a few minutes. Remove from the heat.

Combine the cooked spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with pepper and salt. Mix thoroughly until combined. If the preparation appears too loose, mix in some more breading.

With your fingers, shape the mixture into oval shapes somewhat larger than a nut but smaller than an egg, and place them on a tray covered with wax paper. Seal and chill for at least 1 hour.

In a large frying pan over medium flame, heat cooking oil to a depth of about 1 centimeter. Brown the fritters a handful for 2–3 minutes each side, turning so they are crispy everywhere, then place on absorbent paper.

Present with fresh lemon.

Lentil Patties

Boasting a crunchy outside and tender interior, these patties are not only delicious but also a highly nutritious bite or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to garnish

Add the lentils in a pot and cover with plenty of cold water. Boil over a medium heat for about 20 minutes or until nearly done, including more water to ensure the lentils covered if required.

Mix in the cracked wheat and keep cooking until softened. Drain the lentils and burghul well and put aside in a container.

Warm a portion of the