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Leek Patties

Bite-sized fried croquettes, often called keftedes, are a treasured signature dish in Jewish cooking. These leek patties present a tasty blend of hearty ground beef with the gentle, mildly sweet taste of tender leeks, and they are absolutely irresistible.

Yields 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for frying
• Lemon slices, to serve

Clean the leeks properly and remove the roots and the majority of the green tops. Cut lengthwise lengthways then into 1.5cm pieces. Transfer in a large skillet and cover with cold water, then simmer over a moderate heat for about 20 minutes or until softened.

Remove the water from the cooked leeks and transfer in a big bowl with the beef, eggs, crumbs, chopped dill, flat-leaf parsley and spice and spice well with pepper and salt. Mix thoroughly using your hands then shape a few scoops into a patty, shaping a little. Set on a tray and proceed for the balance of the preparation.

Heat olive oil in a skillet to a level of about 2cm over a medium heat. When the heated oil is hot, brown the patties in small groups until crispy on all sides. (Avoid overcrowding the skillet as this lowers the heat of the cooking oil.) Take out the ready fritters to a plate lined with absorbent paper and permit to cool.

Offer with lemon wedges.

Spinach Patties

These spinach and cheese croquettes are a real delight. The golden outside opens up to a creamy interior. The leafy spinach adds a bright, somewhat natural note, while the dairy offers a rich, flavorful smoothness. It's possible to replace the dairy cheese with boiled, mashed potatoes if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), plus extra if needed
• 3 large eggs
• Oil for pan-frying (or sunflower oil)
• Lemon slices, to serve

If using raw spinach, clean it well, removing any hard stems, and cut into it into sizable portions. Put in a deep pan with a little hot water over a medium heat. Once cooked, strain in a sieve for about a quarter hour, then squeeze out any remaining moisture and reserve.

If using defrosted spinach, thoroughly remove excess liquid.

Preheat the oil in a frying pan over a medium heat and saute the diced onion and garlic until translucent, about a few minutes. Take off the stove.

Place the wilted spinach, fried onion and sauteed garlic, grated cheese, soft cheese, spice, sweet paprika, breading and eggs in a large bowl and spice with salt and pepper. Combine well until combined. If the preparation seems too loose, mix in some extra crumbs.

With your fingers, mold the dough into elongated patties a bit bigger than a walnut shell but more compact than an large egg, and set them on a plate covered with baking paper. Seal and cool for at least 60 minutes.

In a wide pan over medium flame, warm oil to a depth of about 1 centimeter. Brown the fritters a handful for 2–3 minutes per side, flipping so they are golden completely, then transfer on kitchen roll.

Offer with lemon slices.

Lentil Patties

Boasting a crunchy outside and soft inside, these patties are not only flavorful but also a extremely wholesome appetizer or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Yogurt and lemon slices, to accompany

Add the brown lentils in a pot and cover with enough cold water. Simmer over a moderate heat for about twenty minutes or until nearly done, adding additional water to keep the lentils submerged if needed.

Mix in the bulgur wheat and keep cooking until fully cooked. Remove the water from the ingredients completely and reserve in a bowl.

Preheat 50% of the