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Leek Patties

Small fried fritters, typically referred to as keftedes, stand as a cherished signature dish in Jewish cooking. These leek fritters deliver a flavorful combination of savory beef with the gentle, slightly sweet essence of fresh leeks, and they are absolutely crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon slices, to garnish

Clean the fresh leeks carefully and remove the root ends and most of the green tops. Cut into halves along the length then into 1.5cm pieces. Put in a deep pan and cover with water, then heat over a medium flame for about twenty minutes or until tender.

Remove the water from the leeks and put in a big bowl with the beef, eggs, crumbs, fresh dill, chopped parsley and spice and spice generously with salt and pepper. Mix well using your palms then form a several spoonfuls into a patty, flattening a little. Put on a platter and proceed for the remaining of the preparation.

Heat oil in a pan to a level of about 2cm over a moderate heat. When the heated oil is hot, cook the croquettes in small batches until golden on all sides. (Don't overcrowd the frying pan as this drops the heat of the cooking oil.) Transfer the cooked croquettes to a plate topped with kitchen paper and permit to drain.

Present with fresh lemon.

Spinach Patties

These cheesy spinach patties are a genuine pleasure. The crispy outside reveals a creamy filling. The fresh spinach brings a vibrant, somewhat earthy flavor, while the grated cheese gives a rich, savory richness. It's possible to replace the cheesy element with cooked, crushed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Cooking oil for frying (or alternatively neutral oil)
• Lemon wedges, to accompany

If using fresh spinach, rinse it thoroughly, getting rid of any tough stems, and cut into it into large chunks. Place in a big pot with a small amount water over a medium heat. Once wilted, strain in a sieve for about 15 minutes, then press out any excess liquid and put aside.

For thawed frozen spinach, thoroughly remove unwanted moisture.

Preheat the cooking oil in a skillet over a moderate heat and saute the onion and garlic until translucent, about four minutes. Turn off the stove.

Combine the wilted spinach, fried onion and softened garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and flavor with seasoning. Mix thoroughly until combined. If the preparation appears too wet, incorporate some more breadcrumbs.

Using your hands, form the dough into oval shapes somewhat larger than a walnut but less bulky than an chicken egg, and put them on a plate lined with baking paper. Wrap and refrigerate for at least 1 hour.

In a large frying pan over medium flame, warm cooking oil to a level of about 1 centimeter. Fry the fritters a few at a time for two to three minutes each side, turning so they are golden all over, then place on kitchen roll.

Present with lemon wedges.

Lentil Patties

Featuring a crunchy outside and moist center, these croquettes are not only delicious but also a wonderfully wholesome bite or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to serve

Put the dry lentils in a pan and submerge with enough cold water. Simmer over a medium flame for about 20 minutes or until partially softened, pouring extra liquid to maintain the legumes covered if required.

Mix in the bulgur wheat and proceed cooking until softened. Strain the lentils and burghul well and set aside in a bowl.

Preheat 50% of the