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Leek Patties

Petite crispy patties, often known as keftedes, represent a beloved delicacy in Jewish cooking. These leek fritters deliver a flavorful blend of rich minced beef with the subtle, sweetly mild flavour of tender leeks, and they are absolutely irresistible.

Makes 12

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

Thoroughly wash the green leeks well and trim off the base and the bulk of the green tops. Chop lengthwise lengthways then into 1.5-centimeter slices. Transfer in a deep pan and fill with cold water, then cook over a medium flame for about 20 minutes or until tender.

Drain the softened leeks and put in a mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, parsley and paprika and spice generously with seasoning. Stir completely using your palms then mold a couple of spoonfuls into a ball, flattening a slightly. Put on a platter and proceed for the balance of the mixture.

Heat oil in a pan to a amount of about 2 centimeters over a medium flame. When the olive oil is ready, cook the patties in batches until crispy on both sides. (Don't overcrowd the skillet as this reduces the oil temperature of the cooking oil.) Remove the cooked fritters to a plate lined with kitchen paper and let to drain.

Present with fresh lemon.

Spinach Croquettes

These cheesy spinach patties are a true treat. The golden exterior opens up to a smooth filling. The leafy spinach adds a fresh, somewhat earthy flavor, while the grated cheese gives a rich, umami richness. It's possible to replace the cheesy element with cooked, crushed potato if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Olive oil for frying (or use vegetable oil)
• Lemon slices, to accompany

If using leafy greens, rinse it thoroughly, getting rid of any hard stems, and roughly chop it into sizable portions. Put in a big pot with a little water over a moderate heat. Once wilted, remove in a sieve for about 15 minutes, then squeeze out any remaining moisture and set aside.

If using thawed frozen spinach, carefully squeeze out unwanted moisture.

Preheat the oil in a skillet over a medium flame and cook the onion and garlic until tender, about 4 minutes. Remove from the flame.

Put the prepared spinach, fried onion and sauteed garlic, kefalotyri, ricotta, nutmeg, paprika, breading and eggs in a container and season with pepper and salt. Combine completely until blended. If the mixture looks too loose, add some extra breadcrumbs.

Using your hands, shape the dough into oval shapes slightly larger than a walnut but less bulky than an large egg, and put them on a tray lined with baking paper. Wrap and cool for at least 60 minutes.

In a large frying pan over medium heat, heat oil to a level of about 1 centimeter. Brown the patties a small batch for a couple of minutes on both sides, rotating so they are crispy all over, then transfer on paper towel.

Offer with lemon wedges.

Kroketes Fakes

With their golden crust and moist center, these patties are not only tasty but also a wonderfully wholesome bite or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to garnish

Place the brown lentils in a pot and fill with ample water. Simmer over a moderate heat for about 20 mins or until almost cooked, pouring extra liquid to maintain the pulses immersed if required.

Mix in the burghul and proceed cooking until fully cooked. Strain the lentils and burghul completely and put aside in a bowl.

Preheat half of the