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Leek Patties

Bite-sized pan-fried patties, typically known as keftedes, stand as a beloved delicacy in Jewish cooking. These leek patties deliver a tasty fusion of rich ground beef with the gentle, sweetly mild flavour of fresh leeks, rendering them utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Thoroughly wash the green leeks well and remove the root ends and the majority of the green tops. Chop into halves lengthways then into half-inch slices. Place in a deep frying pan and submerge with water, then cook over a moderate heat for about 20 minutes or until tender.

Drain the leeks and place in a mixing bowl with the ground beef, eggs, crumbs, dill, chopped parsley and paprika and spice well with seasoning. Mix completely using your hands then mold a couple of spoonfuls into a patty, flattening a little. Put on a plate and repeat for the balance of the preparation.

Warm olive oil in a skillet to a amount of about ¾ inch over a medium flame. When the oil is hot, brown the croquettes in small groups until crispy on all sides. (Avoid overcrowding the pan as this lowers the temperature of the oil.) Transfer the ready fritters to a dish covered with kitchen paper and allow to drain.

Offer with lemon wedges.

Spinach Patties

These amazing cheesy spinach patties are a true pleasure. The golden outside reveals a creamy center. The spinach brings a vibrant, moderately earthy taste, while the dairy offers a savory, flavorful smoothness. It's possible to replace the dairy cheese with cooked, pureed potatoes if you like.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if needed
• 3 large eggs
• Oil for frying (or sunflower oil)
• Fresh lemon, to garnish

If using raw spinach, wash it well, discarding any tough stems, and coarsely chop it into large chunks. Transfer in a deep pan with a little hot water over a moderate heat. Once softened, drain in a colander for about a quarter hour, then press out any remaining moisture and set aside.

For previously frozen spinach, thoroughly remove extra water.

Warm the olive oil in a skillet over a medium flame and saute the chopped onion and minced garlic until translucent, about four minutes. Remove from the heat.

Put the cooked spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, paprika, dry crumbs and eggs in a container and season with pepper and salt. Combine completely until combined. If the dough seems too soft, add some extra breadcrumbs.

Using your hands, form the mixture into elongated patties a bit bigger than a walnut but less bulky than an large egg, and set them on a baking sheet covered with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, heat olive oil to a depth of about 1cm. Cook the croquettes a small batch for two to three minutes per side, rotating so they are crispy completely, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Patties

Featuring a crispy exterior and tender interior, these fritters are not only flavorful but also a wonderfully healthy appetizer or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to liking
• Yogurt and fresh lemon, to accompany

Put the lentils in a pan and fill with plenty of cold water. Simmer over a moderate heat for about twenty minutes or until almost cooked, pouring more water to keep the pulses submerged if necessary.

Mix in the burghul and continue cooking until softened. Drain the mixture completely and set aside in a container.

Heat 50% of the