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Leek Patties

Small pan-fried fritters, often called keftedes, stand as a beloved speciality in Jewish cooking. These particular leek fritters deliver a tasty fusion of hearty minced beef with the gentle, slightly sweet taste of tender leeks, rendering them truly addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks carefully and trim off the roots and the majority of the dark green parts. Slice into halves longways then into 1.5cm slices. Place in a deep frying pan and submerge with cold water, then simmer over a medium flame for about 20 minutes or until cooked through.

Drain the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, crumbs, chopped dill, parsley and spice and flavor liberally with pepper and salt. Combine completely using your palms then shape a several tablespoonfuls into a croquette, flattening a slightly. Place on a platter and continue for the remaining of the preparation.

Heat olive oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the heated oil is hot, brown the patties in batches until crispy on each side. (Do not fill the pan as this drops the oil temperature of the oil.) Remove the cooked croquettes to a plate topped with absorbent paper and permit to rest.

Present with lemon slices.

Spinach Croquettes

These amazing spinach and cheese croquettes are a real delight. The crispy crust gives way to a soft filling. The fresh spinach imparts a fresh, somewhat green note, while the cheese gives a deep, umami richness. You can substitute the cheesy element with boiled, pureed potato if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 fresh eggs
• Oil for frying (or use neutral oil)
• Lemon wedges, to serve

When using fresh spinach, wash it well, removing any hard stems, and cut into it into sizable portions. Place in a big pot with a bit of hot water over a medium flame. Once cooked, drain in a colander for about 15 mins, then remove any excess liquid and set aside.

When working with defrosted spinach, thoroughly press out unwanted moisture.

Heat the oil in a pan over a moderate heat and cook the diced onion and garlic until tender, about a few minutes. Remove from the heat.

Place the wilted spinach, fried onion and sauteed garlic, hard cheese, ricotta, nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and spice with pepper and salt. Mix thoroughly until blended. If the preparation seems too loose, mix in some extra crumbs.

By hand, form the preparation into oval croquettes somewhat larger than a walnut shell but more compact than an large egg, and place them on a baking sheet lined with baking paper. Wrap and refrigerate for at least one hour.

In a wide pan over medium heat, heat olive oil to a amount of about 1 centimeter. Fry the croquettes a few at a time for a couple of minutes each side, rotating so they are golden brown completely, then place on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

With their golden crust and tender interior, these patties are not only flavorful but also a highly healthy bite or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to serve

Add the dry lentils in a saucepan and submerge with enough fresh water. Boil over a medium flame for about 20 mins or until almost cooked, adding extra liquid to maintain the lentils immersed if required.

Stir in the burghul and continue cooking until softened. Strain the ingredients thoroughly and set aside in a bowl.

Warm 50% of the