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Leek Patties

Petite fried patties, commonly called keftedes, stand as a treasured speciality in Jewish cuisine. These wonderful leek fritters offer a tasty blend of savory minced beef with the subtle, slightly sweet essence of leeks, rendering them utterly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to serve

Clean the fresh leeks well and trim off the root ends and the bulk of the green stalk. Cut lengthwise along the length then into 1.5-centimeter rounds. Place in a deep pan and fill with cold water, then cook over a medium heat for about 20 mins or until tender.

Remove the water from the softened leeks and transfer in a big bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and paprika and spice well with salt and pepper. Mix completely using your fingers then form a couple of spoonfuls into a ball, flattening a bit. Place on a platter and proceed for the remaining of the ingredients.

Warm oil in a pan to a amount of about 2 centimeters over a medium heat. When the heated oil is sizzling, brown the patties in small batches until golden on each side. (Avoid overcrowding the skillet as this lowers the temperature of the oil.) Take out the ready fritters to a dish covered with kitchen paper and allow to drain.

Serve with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese patties are a genuine treat. The golden crust gives way to a soft filling. The spinach brings a vibrant, slightly natural note, while the cheese gives a savory, savory smoothness. You can substitute the cheesy element with boiled, pureed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 eggs
• Olive oil for pan-frying (or sunflower oil)
• Lemon wedges, to garnish

For raw spinach, clean it well, removing any hard stems, and coarsely chop it into large chunks. Place in a deep pan with a bit of hot water over a medium heat. Once softened, strain in a sieve for about a quarter hour, then press out any remaining moisture and put aside.

For previously frozen spinach, completely press out extra water.

Heat the olive oil in a skillet over a medium flame and fry the chopped onion and garlic until translucent, about four minutes. Take off the heat.

Place the cooked spinach, fried onion and garlic, grated cheese, creamy cheese, spice, red spice, dry crumbs and beaten eggs in a large bowl and season with salt and pepper. Mix completely until blended. If the mixture appears too soft, mix in some more breadcrumbs.

With your fingers, mold the mixture into elongated patties slightly larger than a nut but smaller than an large egg, and put them on a tray lined with parchment paper. Seal and cool for at least 60 minutes.

In a wide pan over moderate heat, warm oil to a depth of about 1cm. Cook the patties a small batch for a couple of minutes per side, turning so they are golden all over, then place on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

Featuring a golden crust and tender interior, these croquettes are not only tasty but also a highly healthy appetizer or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to garnish

Place the lentils in a pan and cover with plenty of cold water. Boil over a medium heat for about twenty minutes or until nearly done, pouring additional water to keep the pulses immersed if required.

Mix in the burghul and keep cooking until fully cooked. Strain the mixture well and put aside in a container.

Heat a portion of the