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Leek Patties

Small fried fritters, commonly referred to as keftedes, stand as a cherished delicacy in Jewish cuisine. These particular leek croquettes present a delicious fusion of savory ground beef with the delicate, mildly sweet flavour of leeks, making them absolutely crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks properly and trim off the roots and the majority of the green tops. Slice in half lengthways then into half-inch slices. Put in a deep frying pan and submerge with water, then heat over a medium heat for about 20 minutes or until tender.

Strain the cooked leeks and place in a big bowl with the ground beef, eggs, crumbs, chopped dill, chopped parsley and spice and season well with pepper and salt. Stir completely using your hands then shape a few spoonfuls into a ball, pressing a little. Put on a tray and repeat for the remaining of the mixture.

Heat oil in a skillet to a level of about ¾ inch over a medium heat. When the heated oil is sizzling, brown the patties in small groups until golden brown on all sides. (Do not fill the pan as this drops the temperature of the oil.) Remove the finished patties to a dish lined with absorbent paper and let to drain.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese fritters are a real pleasure. The golden outside reveals a creamy filling. The fresh spinach imparts a fresh, somewhat green flavor, while the cheese gives a deep, umami smoothness. It's possible to replace the cheesy element with steamed, crushed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if needed
• 3 fresh eggs
• Cooking oil for frying (or use neutral oil)
• Fresh lemon, to garnish

When using raw spinach, wash it carefully, getting rid of any tough stems, and coarsely chop it into large chunks. Place in a deep pan with a small amount liquid over a medium flame. Once wilted, strain in a strainer for about 15 mins, then press out any remaining moisture and set aside.

If using previously frozen spinach, carefully remove extra water.

Heat the oil in a skillet over a moderate heat and saute the diced onion and minced garlic until translucent, about four minutes. Turn off the heat.

Place the prepared spinach, cooked onion and softened garlic, grated cheese, soft cheese, spice, paprika, breadcrumbs and eggs in a large bowl and spice with salt and pepper. Mix well until blended. If the preparation seems too soft, add some additional breadcrumbs.

Using your hands, form the preparation into elongated patties somewhat larger than a walnut shell but smaller than an large egg, and put them on a plate covered with baking paper. Cover and cool for at least 1 hour.

In a wide pan over moderate heat, warm oil to a level of about 1 centimeter. Brown the patties a handful for a couple of minutes each side, flipping so they are crispy everywhere, then put on kitchen roll.

Present with lemon slices.

Lentil Patties

With their crunchy outside and tender interior, these patties are not only tasty but also a wonderfully healthy snack or meal.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to taste
• Greek yoghurt and lemon wedges, to serve

Put the brown lentils in a pot and fill with plenty of water. Boil over a medium flame for about 20 minutes or until nearly done, pouring additional water to ensure the lentils immersed if required.

Mix in the cracked wheat and keep cooking until fully cooked. Drain the lentils and burghul thoroughly and reserve in a bowl.

Preheat a portion of the