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Leek Patties

Bite-sized crispy fritters, often referred to as keftedes, represent a beloved signature dish in Jewish cuisine. These wonderful leek patties present a tasty fusion of hearty beef with the subtle, sweetly mild taste of fresh leeks, making them absolutely addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks properly and cut away the root ends and the majority of the green stalk. Slice into halves lengthways then into half-inch pieces. Place in a deep pan and fill with fresh water, then simmer over a medium flame for about 20 minutes or until cooked through.

Strain the cooked leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, dill, parsley and sweet paprika and flavor generously with seasoning. Stir well using your hands then form a couple of tablespoonfuls into a patty, shaping a bit. Place on a plate and continue for the balance of the preparation.

Preheat cooking oil in a frying pan to a level of about 2cm over a medium heat. When the heated oil is hot, cook the croquettes in batches until golden on all sides. (Don't overcrowd the skillet as this drops the oil temperature of the cooking oil.) Take out the cooked croquettes to a plate topped with absorbent paper and permit to drain.

Present with lemon wedges.

Spinach Patties

These amazing cheesy spinach croquettes are a genuine delight. The crispy exterior reveals a soft filling. The fresh spinach brings a vibrant, moderately green flavor, while the cheese provides a deep, umami smoothness. It's possible to replace the cheese with boiled, mashed potatoes if you prefer.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to serve

For leafy greens, wash it thoroughly, discarding any tough stems, and roughly chop it into sizable portions. Place in a deep pan with a bit of liquid over a medium heat. Once wilted, strain in a strainer for about 15 mins, then squeeze out any excess liquid and reserve.

When working with thawed frozen spinach, thoroughly remove excess liquid.

Warm the cooking oil in a pan over a moderate heat and fry the diced onion and minced garlic until softened, about a few minutes. Take off the heat.

Combine the prepared spinach, sauteed onion and garlic, hard cheese, soft cheese, spice, paprika, breading and eggs in a container and season with salt and pepper. Stir thoroughly until incorporated. If the dough appears too loose, incorporate some extra crumbs.

With your fingers, mold the preparation into elongated patties slightly larger than a walnut but less bulky than an large egg, and place them on a baking sheet covered with parchment paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over medium heat, warm olive oil to a depth of about 1cm. Fry the patties a few at a time for two to three minutes on both sides, rotating so they are crispy completely, then place on absorbent paper.

Serve with fresh lemon.

Lentil Patties

Boasting a crispy exterior and soft inside, these croquettes are not only delicious but also a wonderfully wholesome bite or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to garnish

Add the dry lentils in a pan and cover with enough cold water. Cook over a moderate heat for about 20 minutes or until almost cooked, adding extra liquid to maintain the legumes immersed if required.

Mix in the burghul and keep cooking until softened. Drain the mixture thoroughly and put aside in a bowl.

Heat half of the